Uruguayan Lentil Empanadas
A hearty Uruguayan-inspired dish featuring flavorful lentil filling inside crispy empanada crust.
Ingredients
- ●1 package (14 oz) flaky pastry doughhomemade or store-bought
- ●1/2 pound, sliced uruguayan sausagesuch as chorizo or morcilla
- ●1 cup, rinsed and drained red lentils
- ●1 medium, chopped onion
- ●2 cloves, minced garlic
- ●1 teaspoon cumin
- ●1/2 teaspoon paprika
- ●1/4 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 cup beef broth
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Roll out the flaky pastry dough to a thickness of about 1/8 inch.
- 3
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 4
In a large skillet, cook the sliced uruguayan sausage over medium-high heat until browned.
- 5
Add the chopped onion and cook until softened.
- 6
Add the minced garlic and cook for 1 minute.
- 7
Add the red lentils, cumin, paprika, salt, and pepper. Cook for 1-2 minutes.
- 8
Add the beef broth and bring to a simmer.
- 9
Reduce the heat to low and cook, covered, for 20-25 minutes or until the lentils are tender.
- 10
Spoon the lentil mixture onto one half of each dough circle.
- 11
Brush the edges with a little water and fold the dough in half to form a triangle or a square.
- 12
Press the edges to seal and use a fork to crimp.
- 13
Brush the tops with a little egg wash or water and bake for 20-25 minutes or until golden brown.