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Lamb Empanadillas

Preparation time:: 30 mins

Cooking time:: 20 mins

Serves:: 4

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These lamb pastries will are served golden brown and the paprika will bring out the minced lamb flavour.

Ingredients

1 tblsp olive oil
2 medium onions, chopped
350g minced lamb
1 tsp mild paprika
¼ tsp smoked paprika
¼ tsp cayenne pepper, if desired
1 tsp ground cumin
1½ tblsps raisins
Salt and pepper, to taste
1½ tblsps green olives, chopped
3 green spring onions, chopped
1½ hard boiled eggs, chopped
4 sheets frozen butter puff pastry, thawed
1 egg, beaten

Method

1 In a large frying pan, heat oil and cook onions on a medium heat until translucent. Add lamb. Brown and ensure the mince has broken up well.

2 Add spices and cook for a further 2 minutes until fragrant. Add raisins and 60ml of water. Simmer until lamb is cooked. Season. Refrigerate overnight. Stir in olives, green spring onions and eggs.

3 Cut 4 circles out of each sheet of pastry. Divide the mixture evenly among pastry circles and ensure you do not overfill the pastry. Brush edges with egg. Fold over and crimp the edges with a fork. Brush with egg.

4 Refrigerate empanadillas for at least 30 minutes. Preheat the oven to 240C with the baking trays inside. Once hot, place empanadillas
on trays. Reduce temperature to 220C and bake for 15 to 20 minutes until golden brown.