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Lamb and capsicum empanadillas
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Impress a crowd with delicious lamb mince pastries!
Ingredients:
  • 500.00 ml plain flour
  • 2.00 gm baking powder
  • 40g butter, chopped
  • 3 eggs
  • 1 brown onion, finely diced
  • 1 small red capsicum, finely diced
  • 250g lamb mince
  • 1/2 tsp cumin seeds
  • 1 tsp dried oregano
  • 11.20 gm tomato paste
  • 40.00 gm white wine
  • 5 pitted green olives, finely chopped
  • 13.60 gm sultanas
Instructions:
  • In a food processor, combine flour, baking powder, butter, oil, and a pinch of salt until mixture resembles breadcrumbs. Add 2 eggs and 1 teaspoon of cold water. Continue processing until dough forms, adding more water if needed. Shape dough into a 10cm disc, wrap in greaseproof paper, and chill in the refrigerator.
  • Prepare the filling: Heat oil in a saucepan over low heat. Cook onion and capsicum until soft, for about 10 minutes. Increase heat, then add mince. Stir and break up the mince until browned, for about 5 minutes. Add cumin, oregano, tomato paste, and wine. Simmer over medium heat for 10 minutes. Season with salt and pepper, then transfer to a bowl. Mix in olives and sultanas and let it cool.
  • Preheat the oven to 200°C. Divide the pastry in half. Roll out one half between two sheets of baking paper until it is 2mm thick. Use a 9cm fluted cutter to cut out 12 rounds. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with cold water, fold the pastry over the filling, and press the edges to seal. Repeat with the remaining pastry and filling.
  • Whisk the last egg with 2 teaspoons of cold water using a fork. Brush the tops of the empanadillas with the egg mixture. Transfer them to a greased baking tray and bake for 20 minutes until they turn golden. Serve the empanadillas hot or at room temperature.

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