Lamb Curry Empanadas

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.