Minced Lamb Empanadas with Chimichurri
These Minced Lamb Empanadas with Chimichurri are a bold fusion of South American street food charm and Mediterranean warmth. Inspired by Argentine empanadas and infused with North African spice notes, this dish features tender minced lamb seasoned with earthy cumin, smoked paprika, and sweet cinnamon, nestled in golden, flaky pastry. The vibrant chimichurri sauce, with its herby brightness and acidic bite, cuts through the richness of the lamb, creating a harmonious balance of flavor and texture.
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
Calories: 588kcalCarbohydrates: 39gProtein: 17gFat: 41gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.3gCholesterol: 110mgSodium: 498mgPotassium: 288mgFiber: 2gSugar: 1gVitamin A: 1135IUVitamin C: 11mgCalcium: 66mgIron: 5mg
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