Lamb Curry Empanadas
2013-04-10- Course: Appetizer
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- Yield : 8 to 12 servings, as appetizer
- Prep Time : 45m
- Cook Time : 45m
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Ingredients
- 1/2 cup raisins
- 1/3 cup rum
- 3/4 cup Greek yogurt
- 4 tablespoons Curry Oil, recipe follows
- 1 cup onions
- 1 teaspoon diced, seeded jalapeno pepper
- 1 teaspoon minced ginger
- 1/2 pound 80/20 ground lamb
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons chopped cilantro leaves
- 2 teaspoons chopped mint leaves
- 4 tablespoons pine nuts, roasted
- Dough, recipe follows
- 3/4 cup vegetable oil
- 1/4 cup curry powder
- 1 teaspoon ground cumin
- 1/2 tablespoons turmeric
- 3 whole cloves
- 2 whole red chiles, crushed
- 3 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon sugar
- 8 tablespoons shortening
- 1/4 cup water
- 2 eggs
Method
Step 1
Add raisins to rum; set aside. Let marinate for 10 minutes. Add half the raisins and 1 tablespoon of the curry oil to the Greek yogurt. Mix and set aside for 1 hour.
Step 2
In a medium saute pan, heat the remaining 3 tablespoons oil. Add onions, jalapeno, ginger, and lamb; cook until lamb is cooked through.
Step 3
To the lamb mixture, add all the other ingredients, along with the remaining rum-soaked raisins. Remove from heat and let cool.
Step 4
On a floured cutting board, roll out dough to 1/8-inch. Cut out 5-inch diameter disks.
Step 5
Add one tablespoon lamb mixture to each disk of dough. Fold dough over and seal edges firmly with thumb. Repeat process.
Step 6
Place on parchment lined cookie sheet and bake at 350 degrees F for 25 minutes or until golden brown.
Step 7
Bring entire mixture to simmer for 2 minutes. Strain and let cool.
Step 8
In a large bowl, mix together flour, salt and sugar. Add shortening into flour and mix until crumbled, then mix in water and eggs.
Step 9
Knead for 10 minutes, then cover with plastic wrap and chill for 30 minutes before rolling out.