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Lamb and olive empanadillas with tomato and red pepper relish
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Prep Time:
70 minutes
Cook Time:
40 minutes
Total Time:
110 minutes
Savory lamb and olive filling in flaky pastry shells.
Ingredients:
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 250g lamb mince
  • 5.00 gm paprika
  • 20.00 ml chopped thyme
  • 30.00 ml chopped pimento-stuffed green olives
  • 3 tsp dried currants
  • 44.40 gm tomato paste
  • 40.00 gm water
  • 500g vine-ripened tomatoes, finely chopped
  • 1 red capsicum, seeded, finely chopped
  • 1 small red chilli, seeded, finely chopped
  • 40.00 ml red wine vinegar
  • 40.00 gm caster sugar
  • 3 sheets (25cm) ready-rolled frozen shortcrust pastry, just thawed
Instructions:
  • Warm oil in a medium frying pan over low heat. Sauté onion and garlic for 5 minutes until onion is soft. Set aside half of the onion mixture. Add lamb to the pan with the other half of the onion mix. Cook and stir for 5 minutes until the lamb changes color. Sprinkle in paprika, thyme, olives, currants, tomato paste, and water. Cook for another 5 minutes until heated through, stirring occasionally. Season with salt and pepper. Chill in the fridge for 1 hour.
  • In a saucepan over medium heat, warm up the onion mixture. Stir in tomatoes, capsicum, and chili, and cook until tomatoes are soft and broken down, about 5 minutes. Add vinegar and sugar, then simmer until the mixture thickens, about 5-10 minutes.
  • Preheat the oven to 220°C. Line an oven tray with baking paper. Using a 9cm round pastry cutter, cut 12 discs from pastry. Add 1 tablespoon of the lamb filling in the center of each round. Brush the edges with water, press firmly to seal, and create a decorative pleat along the join. Repeat with remaining rounds and filling. Place the empanadillas on the lined tray. Bake in the preheated oven for 10-12 minutes until golden brown. Serve with tomato and pepper relish.

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