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Spiced Lamb Empanadas

Difficulty: medium
Fuel Type: Gas
  • People

    Serves 32

  • Prep Time

    30 min.

  • Barbecue Time

    25 min.

Ingredients
Instructions

the Ingredients

Spicy Lamb Empanadas
  • 400 grams leftover pulled lamb (or roast), see Weber Smoked Pulled Lamb recipe, chilled, finely chopped
  • 1 brown onion, peeled, finely diced
  • 2 cloves garlic, crushed
  • 1 large white potato, peeled, finely diced
  • 1 teaspoon garam masala
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • ½ teaspoon chilli powder
  • 8 sheets puff pastry
  • 1 egg, lightly whisked
  • Tomato sauce or chutney, to serve

Instructions

  • In a large bowl combine the lamb, onion, garlic, potato, and spices.
  • Prepare the barbecue for indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
  • Cut four 12cm-diameter rounds from each sheet of the pastry. Spoon 1 tablespoon of the filling onto the centre of each pastry round. Fold the pastry over to create a semicircle. Press down on the edges to create a seal. If desired, crimp the edges. Place onto a lined baking tray. Pierce the pastries with a fork to let any steam escape.
  • Brush the empanadas with the beaten egg and bake the empanadas over indirect medium heat, with the lid closed, for 25 minutes per tray.
    Brush the empanadas with the beaten egg and bake the empanadas over medium heat, with the lid closed, for 25 minutes per tray.
  • Serve with tomato sauce or chutney.

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