Lamb Empadillas

Servings:
3 dozen
Prep Time:
45 mins.
Cook Time:
25 mins.

Ingredients

  • 1 tablespoon olive oil
  • 1/3 cup finely chopped onion
  • 2 garlic cloves, finely chopped
  • 1/4 cup pine nuts
  • 1 pound ground Catelli Fresh American Lamb
  • 1/2 cup chopped Spanish olives, stuffed with pimento
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano leaves, crushed
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 5 dashes red pepper sauce
  • 1 egg
  • 1 tablespoon water
  • 2 recipes pastry for double crust pie, rolled 1/16” thick

Preparation

  1. In large frying pan, heat oil. Cook onion, garlic and pine nuts for 3 to 5 minutes; stirring occasionally. Add lamb, finely crumble and cook until lamb is no longer pink. Drain well. Add olives, cumin, oregano, salt, pepper, and red pepper sauce; set aside.
  2. In small bowl, make egg wash by beating together egg and water; set aside.
  3. Using cookie cutter, cut 4” rounds out of pastry. Fill each with tablespoon of filling. Fold over to make half moon; crimp edges to seal. Cut three 1” slits in top of pastry.
  4. Brush with egg wash. Place on greased cookie sheet. Bake in 375° oven for 20 to 25 minutes until golden brown. Serve warm or cold.


Source: American Lamb Board