The Lamb Mince Empanada Gallega is a modern twist on the traditional Galician empanada, a staple of Spanish cuisine with origins deeply rooted in the region of Galicia in the northwest of Spain. The empanada, meaning “wrapped in bread” in Spanish, dates back to medieval times, where it was a practical and hearty meal for workers in the fields. In its early iterations, the dish typically featured a flaky pastry filled with a mixture of seafood, meats, and vegetables, which reflected the agricultural and coastal bounty of the region. Over the centuries, the Galician empanada evolved into a cultural icon, with every family and village adding their own unique nuances to the dish.
In this recipe, we pay homage to the traditional empanada while introducing the bold, earthy flavors of lamb, a choice not commonly found in the classic Galician version but one that adds depth and richness to the filling. Lamb, often associated with Mediterranean and Middle Eastern cuisines, merges seamlessly with the Spanish ingredients, creating a fusion that bridges tradition and contemporary tastes. The use of lamb mince also provides a heartier, more robust flavor profile compared to the typical tuna or chicken fillings frequently seen in Spanish empanadas.
Galicia’s empanadas are traditionally made as large pies that can be sliced and shared, perfect for family dinners, picnics, or celebrations. Staying true to this spirit, the Lamb Mince Empanada Gallega is designed to serve six generous portions, making it ideal for gatherings. The dough, enriched with extra virgin olive oil, is not just a vehicle for the filling but also a key component of the dish. It bakes to a golden, flaky crust, balancing the richness of the lamb with its light, crisp texture.
The flavor foundation of the filling draws from classic Spanish culinary elements. Sweet paprika, ground cumin, and a touch of tomato paste create a warm, aromatic base for the lamb, while diced red bell peppers and sliced green olives provide bursts of sweetness and briny tang. The combination of ingredients is a nod to Spain’s love of vibrant, layered flavors that dance on the palate.
This recipe emphasizes the importance of simplicity and high-quality ingredients. From the freshly ground lamb mince to the organic all-purpose flour and extra virgin olive oil in the dough, each component plays a vital role in creating a dish that is both rustic and refined.
By adopting the traditional Galician empanada-making process and infusing it with the distinctive flavors of lamb, the Lamb Mince Empanada Gallega celebrates the harmonious blending of old-world tradition with a modern touch. It’s a dish that reflects the adaptability of Spanish culinary heritage, perfect for anyone who loves the comfort of a rustic pie with a creative twist. Whether served warm with a crisp green salad or packed as a picnic centerpiece, this empanada promises to evoke the rich history and bold flavors of Spain while offering a unique and satisfying culinary experience.
Lamb Mince Empanada Gallega
Ingredients
Empanada Dough
2.5 cups all purpose flour (plain flour Australia and UK) - preferably organic- 0.5 cup water - lukewarm
- 0.5 cup olive oil - extra virgin
- 1 teaspoon salt
Lamb Filling
- 500 grams ground lamb (minced lamb) - freshly ground
- 1 piece onion - large, finely chopped
- 2 cloves garlic - minced
- 1 cup red pepper (red capsicum) - diced
- 1 teaspoon paprika
- 0.5 teaspoon cumin
- 1 tablespoon tomato paste
- 0.5 cup green olives - sliced
- 1 piece egg - beaten, for glazing
- 1 teaspoon ground black pepper - freshly ground
Instructions
- Begin by preparing the empanada dough. In a large mixing bowl, combine 2.5 cups (315 grams) of organic all-purpose flour and 1 teaspoon (5 grams) of salt. Gradually add 0.5 cup (120 milliliters) of lukewarm water and 0.5 cup (120 milliliters) of extra virgin olive oil. Mix until the dough comes together. Knead for 5-7 minutes until smooth and elastic. Cover and let it rest for at least 30 minutes.
- While the dough rests, prepare the lamb filling. In a large pan over medium heat, add a splash of olive oil and sauté 1 finely chopped onion and 2 minced garlic cloves until fragrant and translucent, about 5 minutes.
- Add the 500 grams (1.1 pounds) of freshly ground lamb mince to the pan. Cook, stirring frequently, until browned. Add 1 cup (150 grams) of diced red bell pepper, 1 teaspoon of sweet paprika, 0.5 teaspoon of ground cumin, and a tablespoon of tomato paste. Stir everything together until well incorporated.
- Stir in 0.5 cup (75 grams) of sliced green olives. Season with 1 teaspoon (2 grams) of freshly ground black pepper. Allow the mixture to simmer gently for another 5 minutes to meld the flavors. Remove from heat and cool slightly.
- Preheat your oven to 180°C (350°F). Divide the dough into two equal portions. Roll out each portion on a floured surface into a round sheet, about 0.3 cm (1/8 inch) thick.
- Lay one rolled dough sheet on a parchment-lined baking sheet. Spoon the lamb mixture evenly over the dough, leaving a 1-inch border around the edges. Place the second sheet of dough over the filling, crimp the edges to seal carefully.
- Brush the top with a beaten egg to give a golden finish. Make a few slits on top to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes until golden brown and crisp.
