These are baked lamb empanadas — hand-held pastry pockets filled with ground lamb seasoned with cumin, smoked paprika, and a small amount of cinnamon, served with a fresh parsley-cilantro chimichurri. Each empanada comes in at around 588 calories, and the recipe makes 8, so they work as a substantial appetizer or a light main. The real reason to make them: the filling takes about 15 minutes and the dough is straightforward, so the payoff is well out of proportion to the effort.
The short version of why this works
Two things matter most here. First, browning the lamb properly — don’t rush it and don’t crowd the pan. Ground lamb releases a lot of moisture. If you stir it constantly, it steams instead of browns, and you lose the deeper, savory flavor that makes the filling worth eating. Let it sit undisturbed for a minute or two at a time before breaking it up. Second, the dough needs to be genuinely cold when it goes into the oven. Warm butter means the fat melts into the flour before baking rather than creating steam pockets during baking, and you end up with a dense crust instead of a flaky one. The 30-minute chill in the recipe card is the minimum — if your kitchen is warm, go 45 minutes.
Smart swaps
- Ground lamb: If lamb isn’t available, ground beef (80/20) works well with the same spice mix. Ground turkey is a leaner option but needs an extra tablespoon of olive oil in the filling to compensate — and cook it to 165°F (74°C) internal, not 160°F.
- Fresh cilantro: If you dislike cilantro, replace it with an equal amount of additional fresh parsley. The chimichurri will be more traditional and slightly less bright, but it still works.
- Fresh oregano: The recipe gives a dried substitute (1 tablespoon dried for 2 tablespoons fresh) — use it without hesitation. Skip the garnish of extra fresh herbs on the plate — not worth the extra dish.
- Red wine vinegar: White wine vinegar is a direct swap. Apple cider vinegar also works but adds a faint sweetness.
Storage and reheating
Baked empanadas keep in an airtight container in the fridge for up to 3 days. Reheat them in a 375°F (190°C) oven for 10–12 minutes — this brings the crust back to crisp. The microwave will warm them through in about 90 seconds but the pastry goes soft. For freezing, baked and fully cooled empanadas freeze well for up to 2 months; wrap individually before bagging so they don’t stick together. Reheat from frozen at 375°F for 18–20 minutes. The chimichurri keeps separately in a sealed jar in the fridge for up to 5 days; the color fades but the flavor holds.
Mistakes to avoid
- Filling that’s too wet: If the lamb mixture looks soupy after cooking, let it cool uncovered for 10 minutes and drain off any pooled liquid before filling the dough. Wet filling makes the bottom of the empanada soggy and can cause blowouts at the seams.
- Overfilling: More than about 3 tablespoons of filling per empanada makes sealing difficult and leads to burst seams during baking. When in doubt, use less — a tight seal matters more than a generous fill.
- Skipping the egg wash: The egg wash isn’t just cosmetic. It also helps seal the crimped edges and prevents them from opening in the oven. Brush all the way to the edge, not just the top surface.
- Cutting into them straight out of the oven: The filling is extremely hot and loose right out of the oven. Give them 5 minutes to rest — the filling firms up slightly and you won’t burn your mouth or lose it all out the side.
- Under-seasoned chimichurri: Taste the sauce before serving. The acidity and salt levels vary depending on your vinegar and garlic. Add a small pinch of salt or an extra few drops of vinegar if it tastes flat — the sauce needs to be punchy to cut through the lamb fat.
Minced Lamb Empanadas with Chimichurri
Equipment
Ingredients
For the Empanada Dough:
3 cups all purpose flour (plain flour Australia and UK) - plus extra for dusting
1 teaspoon salt
6 tablespoons unsalted butter - cold and cubed
1 large egg
½ cup water - iced
For the Lamb Filling:
2 tablespoons olive oil
1 pound ground lamb (minced lamb) - grass-fed if available
1 small yellow onion - finely chopped
2 cloves garlic - minced
1 teaspoon cumin - ground
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon- ½ teaspoon salt
¼ teaspoon ground black pepper - freshly ground
For the Chimichurri:
1 cup parsley - fresh, packed leaves only
½ cup cilantro - fresh, packed leaves only
2 tablespoons oregano - fresh, or 1 tablespoon dried- 2 cloves garlic - crushed
¼ teaspoon red pepper flakes - optional- ½ cup olive oil - extra virgin
2 tablespoons red wine vinegar- 1 large egg - beaten, for egg wash
Instructions
- Make the Dough: In a large bowl, whisk the flour and salt. Add cold butter and rub with fingertips or a pastry cutter until the mixture resembles coarse crumbs. Beat one egg in a small bowl and stir into the flour. Gradually add ice water, mixing with hands until a dough forms. Wrap in plastic wrap and chill for at least 30 minutes.
- Prepare the Filling: In a large skillet over medium heat, warm olive oil. Add chopped onions and sauté until translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in minced lamb, breaking it apart. Brown it for 7–8 minutes until no pink remains. Add cumin, paprika, cinnamon, salt, and pepper. Cook for another 2 minutes. Transfer mixture to a bowl to cool.
- Make the Chimichurri: In a food processor, pulse parsley, cilantro, oregano, garlic, pepper flakes, vinegar, and olive oil until finely chopped but still textured. Taste and adjust seasoning. Set aside at room temperature, allowing flavors to meld.
- Assemble the Empanadas: Roll out dough on a lightly floured surface to about 1/8-inch thick. Cut into 6-inch circles. Place 2 tablespoons of filling in each center. Fold over to form a half-moon, pressing edges with a fork to seal. Brush with beaten egg.
- Bake: Arrange empanadas on a parchment-lined baking sheet. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until golden brown. Cool for 5 minutes before serving.
Notes
- Freeze the unbaked empanadas and bake them straight from frozen; just add 5 more minutes to baking time.
- If lamb is unavailable, substitute with minced beef or a plant-based alternative like Beyond Meat.
- For a spicier kick, add a teaspoon of harissa to the lamb filling.
Nutrition
Frequently asked questions
How do I know when the ground lamb is fully cooked?
Ground lamb is safe to eat when it reaches an internal temperature of 160°F (71°C) and shows no pink anywhere in the mixture. If you don’t have a thermometer, break up a piece and check the center — fully cooked ground lamb is uniformly brown-gray throughout, not pink or red.
Can I make the dough and filling ahead of time?
Yes — both can be made a day in advance and stored separately in the fridge. Keep the dough wrapped tightly so it doesn’t dry out, and store the cooled filling in a covered container; just give it a quick stir before using since the fat may settle.
My empanadas keep opening up at the seams while baking — what am I doing wrong?
The most common cause is not pressing the crimp firmly enough, or having filling too close to the edge. Leave at least a half-inch border of clean dough around the filling before folding, press the edges together firmly with your fingers first, then crimp with a fork. A good egg wash along the seam edge also helps it bond.
Try these next
- Golden Colombian Beef Empanadas
- Savory Lebanese Lamb Pastries
- Moroccan Lamb Apricot Briouats
- Gourmet Lamb Sausage Rolls
