Lamb & Pea Empanadas

Serves make 8 empanadas

Time 45 minutes

Ingredients

For the dough

4 cups plain flour

125g butter, cold, cut into cubes

½ cup warm water

1 egg

Lamb and pea filling

1 brown onion, diced

4 cloves garlic, roughly chopped

2 tbsp extra virgin olive oil

Salt and pepper

1 bay leaf

½ bunch thyme, leaves only 

200g lamb rump, diced 

1 tbsp tomato paste

250ml beef stock

¼ cup pea

2 tbsp cornflour mixed with water

Dipping sauce

¼ cup yoghurt

2 spring onion, finely chopped

¼ bunch coriander, finely chopped

2 tbsp sundried tomatoes, chopped 

2 tbsp olives

¼ bunch dill, chopped

2 tbsp extra virgin olive oil

Salt and pepper

Method

Sauté onion and garlic with a splash of olive oil in a pan on medium heat. Season with salt and pepper and cook for a minute, then add bay leaf, thyme and lamb. Sauté to brown off the lamb, then add the tomato paste and stir to combine. 

Add the stock and bring the mixture to a boil, then allow it to simmer until most of the liquid has evaporated.

Once the lamb is tender, fold in the peas. Add water and mix with cornflour to form a mixture, then use it to thicken the lamb. 

Remove from heat. Set aside in a bowl.

To make the pastry, place flour in a large bowl and add the butter. Use your fingers to rub the butter and flour together until there is no lump and it’s a crumb-like consistency. 

Add the egg and ½ cup of warm water. Continue to mix and knead until it forms a dough, then cut the dough into small pieces and roll them into balls. Allow it to rest for 5-10 minutes if time permits.

Preheat the oven to 180°C. Line a baking tray with baking paper. Roll out the dough and keep it in a round shape. 

Add 1½ teaspoon of the lamb mixture to the middle, then twist the edges around to seal. Bake in a baking tray for 15-20 minutes or until cooked through.

To make the dipping sauce, mix all dipping sauce ingredients together in a bowl.

Serve the empanadas hot, warm or cold with dipping sauce aside.