Lamb Empanadas
Sourdough discard empanada dough
You could use a regular empanada dough recipe, or I have used simple pie crust in the past if you don’t have sourdough discard.
I used this recipe for the sourdough discard empanada dough.
Ingredients
2.5 cups all-purpose flour
0.5 teaspoons salt
0.5 cups cold cubed butter
1 cup sourdough discard
1 egg
2-4 tablespoons cold water
Assembled empanadas awaiting their turn in the air fryer.
These pictures are of square empanadas (aka Brazilian pastel). Square or circle they all taste the same. Though traditional pastel dough is different from empanada dough. We are in sourdough discard land, so I think we have strayed a bit from tradition already anyways.
Directions
Mix flour and salt in a large bowl. Add cubed butter and cut into the flour with a pastry cutter until the butter is pea-sized.
Mix in sourdough discard and egg.
Add cold water a little bit at a time until the dough comes together. Knead lightly until smooth and form a disc with the dough.
Flour a work surface and roll out dough until thin (1/8 - ¼ inch thick).
Use an upside down cereal bowl or other round object to cut out circle shapes from the dough.
Combine the scraps and re-roll to cut out more circles.
Set aside while you prepare the fililng.
If you aren’t using the dough right away wrap it in plastic and keep it in the fridge.
Lamb filling
I am a fan of filling my empanadas with a layer of cream cheese followed by ground lamb, roasted vegetables and sharp white cheddar cheese. You can get as creative as you want with the fillings using any combination of meats, cheeses and vegetables. Usually we set aside a few empanada doughs for dessert as well and fill them with nutella and cream cheese.
Ingredients
1 lb. ground lamb
0.5 onion chopped
3 garlic cloves chopped
salt, pepper, garlic powder, chili powder, oregano and whichever spices you like to taste.
1 cauliflower head cut into small florets
0.5 bag baby carrots chopped
8 oz. cream cheese
8 oz. sharp white cheddar cheese shredded
Directions
Preheat oven to 450 °F
Chop carrots and cauliflower, place on a baking sheet, drizzle with olive oil, season with desired spices or those listed above. Mix with your hands to make sure all the vegetables are coated in olive oil and seasoning.
Roast vegetables in the oven for 25 minutes until lightly browned. Stir with a spatula halfway through cooking time.
While the vegetables are roasting, chop the onion and garlic. Brown the ground lamb with the onion and garlic in a frying pan. Season the lamb with salt, pepper, garlic powder, chili powder and oregano while cooking (or whichever spices you prefer). Once browned take off heat to cool a little bit.
Assemble the empanadas. Spread some cream cheese on top of one half of the dough circle. Pile the rest of the fillings (ground lamb, vegetables, cheddar cheese) on top of the cream cheese in your desired proportions.
Fold the other half of the empanada dough on top of the fillings and seal. You can fold the dough on top of itself to seal. Alternatively, get your finger wet and run it across the outer edge of the half of the dough with the filling then fold the other half on top and press down across the border of the open side of the empanada with a fork (like crimping pie crust).
Bake the empanadas in an air fryer (350 °F for 8-12 minutes (flip halfway through)) or in the oven (400 °F for 25-30 minutes). If you prefer a more golden-brown color brush the empanadas with an egg wash before baking (usually I am too lazy for this step).
Enjoy your buttery, crispy, cheesy lamb empanadas.
Try a new combination of fillings next time!
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