Peruvian Empanada Filling
A twist on traditional empanadas with a Peruvian lamb filling. Perfect for a Mexican-inspired dinner.
Ingredients
- ●1 pound Lamb, ground
- ●1 medium Onion, diced
- ●3 cloves Garlic, minced
- ●1 teaspoon Cumin, ground
- ●1 teaspoon Chili powder
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black pepper
- ●1 package Golden flaky pastry dough
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, cook the ground lamb over medium-high heat until browned, breaking it up into small pieces as it cooks.
- 3
Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
- 4
Stir in the cumin, chili powder, salt, and black pepper. Cook for 1 minute.
- 5
Roll out the golden flaky pastry dough and cut it into circles using a cookie cutter or the rim of a glass.
- 6
Place a tablespoon of the lamb filling in the center of each circle. Fold the dough in half to form a half-circle and press the edges together to seal.
- 7
Place the empanadas on a baking sheet lined with parchment paper and brush the tops with a little water.
- 8
Bake the empanadas for 20-25 minutes, or until golden brown.
- 9
Serve hot and enjoy!