This is a large baked lamb pie — one round of olive-oil dough encasing a spiced ground lamb filling with red pepper and green olives. It makes six solid portions from a single baking sheet, which is the main reason to make it on a busy evening. The filling comes together while the dough rests, so the active time is shorter than the 45-minute prep figure suggests.
Why this recipe works
Two things matter here. First, the olive-oil dough skips the butter-and-cold-water routine entirely — oil and lukewarm water mix into a workable dough in minutes, and the 30-minute rest happens while you cook the filling, not as extra dead time. Second, browning the lamb properly before adding the pepper and spices drives off enough moisture that the finished filling stays firm inside the pastry rather than turning soggy. Don’t rush that step. Cook the lamb over medium-high heat, break it up well, and wait until any liquid in the pan has evaporated before you add the tomato paste and paprika. That’s what keeps the bottom crust from going soft.
Shopping notes
- Ground lamb: Shoulder mince has enough fat to stay juicy through baking. Leg mince works but can dry out — if that’s what you have, add a small splash of olive oil to the filling pan.
- Green olives: Pitted manzanilla olives are easy to slice and widely available. Avoid olive tapenade as a swap — it’s too wet and will make the filling sloppy.
- Sweet paprika: Standard supermarket sweet paprika is fine. Smoked paprika will shift the flavor noticeably — not wrong, just different.
- Tomato paste: One tablespoon is a small amount. Buy a tube rather than a can so you’re not dealing with leftover paste.
Storage and reheating
Cooled slices keep in the fridge for up to 3 days, wrapped tightly or in an airtight container. To reheat, put slices on a baking sheet in a 180°C (350°F) oven for 10–12 minutes — this brings the crust back to something close to its original texture. The microwave works in a pinch but softens the pastry. For freezing, wrap individual slices in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven. Skip the garnish — not worth the extra dish.
If something goes sideways
- Dough tears when you transfer it to the baking sheet: The dough is forgiving — press tears back together with damp fingers. If it’s cracking rather than tearing, it dried out during the rest; knead in a few drops of water.
- Filling looks too wet before assembly: Return the pan to medium heat for a few extra minutes, stirring, until the liquid reduces. A wet filling will steam the bottom crust and make it gummy.
- Top and bottom crusts won’t seal: Dampen the edges of the bottom sheet with water before pressing the top sheet down. Crimp firmly with a fork. If the dough is very oily it won’t seal well — wipe the edge with a dry paper towel first, then dampen.
- Bottom crust is pale and soft after baking: Your oven may run cool. Move the baking sheet to a lower rack for the last 8–10 minutes to get more direct heat underneath.
- Lamb reads under 160°F (71°C) at the center: Cover the top loosely with foil to stop it over-browning and return the pie to the oven in 5-minute increments until the filling reaches temperature.
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.
Notes
Nutrition
Common questions
Can I make the dough and filling ahead of time?
Yes — both components keep well in the fridge overnight. Store the dough wrapped in plastic and the cooled filling in a covered container, then assemble and bake straight from the fridge the next day, adding 3–4 minutes to the bake time.
How do I know when the empanada is fully baked?
The crust should be deep golden brown on top and the bottom should feel firm, not soft, when you lift a corner with a spatula. If you want to be certain, an instant-read thermometer inserted through a steam vent into the filling should read at least 160°F (71°C) for ground lamb.
Can I use store-bought pastry instead of making the dough?
Shortcrust pastry sheets work as a practical swap — use two sheets, one for the base and one for the top. The texture will be flakier and richer than the olive-oil dough, and the bake time stays roughly the same.
My empanada is leaking filling out the sides during baking — what happened?
The seal wasn’t tight enough, or the filling was overfilled past the edge border. For next time, leave a clear 2 cm (¾ inch) border around the filling before sealing, and crimp firmly. If it’s already leaking in the oven, don’t panic — it will still taste fine, and the leaked bits will crisp up on the parchment.
Try these next
- Golden Colombian Beef Empanadas
- Savory Lebanese Lamb Pastries
- Gourmet Lamb Sausage Rolls
- Mediterranean Lamb Feta Pie
