Adapted from a recipe by Felipe Rojas-Lombardi in THE ART OF SOUTH AMERICAN COOKING
Adapted from a recipe by Felipe Rojas-Lombardi in THE ART OF SOUTH AMERICAN COOKING
For the lamb filling:
  • 2 tablespoons raisins
  • 3 tablespoons Rum
  • 2 tablespoons cooking oil
  • 3 garlic cloves finely chopped
  • 1 cup chopped onion
  • 1 jalapeno finely chopped
  • 1 teaspoon cumin
  • ½ pound ground lamb
  • ½ cup Wild Blueberry Dipping Sauce
  • 3 tablespoons finely ground nuts (like pinenuts walnuts) or seeds (pumpkin, sunflower)
  • 3 tablespoons chopped fresh parsley
For the empanada curry dough:
  • 3 cups all purpose flour
  • 2 teaspoon Sea salt
  • 10 tablespoons butter
  • 1 teaspoon curry powder
  • 1 egg yolk
  • ½ cup iced water
Sealer & glaze:
  • 1 egg white
  • 2 tablespoons cream milk or water
Servings: empanadas
To prepare the curry dough:
  1. Add the dry ingredients to the bowl of your mixer or food processor.
  2. Pulse to blend.
  3. Add the butter to the dry ingredients, and pulse to combine.
  4. Separate the egg yolk from the egg white, reserving the egg white for the glaze.
  5. Add the egg yolk to the mixture and combine until mixture resembles a coarse meal.
  6. Add the iced water, a small amount at a time and combine until the dough forms a ball.
To prepare the lamb filling:
  1. Soak the raisins in the rum until plump, about 20 minutes.
  2. Heat the oil in a sauté pan. Add the garlic, onions, jalapeno and cumin, sautéing until the onion is soft and the mixture is fragrant.
  3. Stir in the ground lamb and continue cooking and stirring until the lamb is thoroughly cooked, about 10 minutes.
  4. Add the raisins with the rum and simmer until the rum has evaporated. Stir in the wild blueberry dipping sauce, groundnuts or seeds and chopped parsley.
To prepare the empanadas:
  1. Preheat the oven to 375 degrees.
  2. Prepare the sealer and glaze by whisking the egg white with the liquid.
  3. On a well-floured surface, roll the curry dough into a 16-inch square, about 1/8 inch thick. Cut the dough into 16 squares.
  4. Brush the edges of each square with the sealer.
  5. Add about 1 ounce of filling to each square.
  6. Fold the dough over to form a triangle. Seal the edges and crimp with a fork.
  7. Repeat for the remaining squares of dough. Cut a slit in the top of each one and place on parchment paper on a sheet pan.
  8. Brush the tops on the empanadas with the egg glaze.
  9. Bake until golden brown, about 25 minutes.
  10. Let cool on a rack and serve warm.
Recipe Notes

Makes 16 empanadas.

Chef Cheryl’s notes: These unbaked turnovers freeze well, brush with glaze when removing from the freezer. I used pumpkin seeds in the filling, ground hazelnuts would be delicious also.

Nutritional analysis per empanada (approximate): 230 calories, 6 grams protein, 21 grams carbohydrates, 14 grams fat, 64 mg. sodium, 1 gram fiber.

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