Dirty Kitchen Girl

Inspired by my rural upbringing in Australia and my travels to the Philippine Islands; these experiences have cultivated into this colourful journal of delicious stories and recipes.
An Australian girl, living between Adelaide and Manila.

LAMB AND MINT EMPANADAS

There’s something about mint, it is definitely one of my favourite herbs. I love mint ice cream, mojitos, peppermint chocolate, mint tea, did I mention mojitos? Anything with fresh mint is always good.

My mint is growing really well considering the recent heatwave in Adelaide. Freshly picked and made into a mint sauce it was perfect for making Empanadas with the left over lamb from last nights roast.

To conform to my annoying allergies, I made gluten free Empanadas first and they tasted delish straight out of the oven…. But after 10 minutes they turned into rock. I will have to keep practicing using various non-wheat flours until I come up with a brilliant one to share with my fellow gastronomically crippled friends.

To compensate for this disaster I quickly made up a batch for my husband using wheat flour and the remaining filling.
Makes 12-14

For the dough
3 cups flour
250 grams of butter (ice cold)
1 teaspoon salt
3 tablespoons sugar
1/2 cup ice cold water
1 Tablespoon of Apple Cider Vinegar

For the filling
Lamb chopped finely (pan fried is also fine). The quantity doesn’t matter you can always freeze and make them again. You may choose to use more or less meat. its completely up to you.
1 potato diced finely
1 carrot diced finely
1 cup of raisins or sultanas
1/4 cup of mint sauce

For the glaze
1 egg ,1/4 milk and a dash of salt in a separate dish

For the mint sauce
I used Jaime Oliver’s Mint Sauce recipe. Mix all of the ingredients.
4 tablespoons chopped fresh mint leaves
1 teaspoon sugar
2 pinches salt
1 tablespoon hot water
3 tablespoons wine vinegar

Prepare dough by adding flour, sugar and butter working the mixture in gently until it is a crumb like consistency. The butter should be rock hard and cold.

Make a well in the middle of the mixture, add the apple cider vinegar, then add the water working it into the mixture until it becomes smooth but firm. Don’t over knead the mixture.
Take a small amount of your mixture and roll into a ball. If it is firm and easy to roll it is ready. If it cracks and breaks apart, it may need more water. You can add a little water a teaspoon at a time until it is easier to mould.
Wrap dough in cling wrap and place in the refrigerator for a few hours.

Sautee vegetables in mince sauce and butter until soft. Add shredded lamb and raisins. Mix in well until warm and turn off heat. Stir through the mint sauce.

Using two pieces of baking paper, roll out dough between each piece until it is 1/2 a cm thick.The baking sheets will prevent the dough from getting stuck on the rolling pin and your surface.

Use a cookie cutter 10cm in width to cut out your circles. I used a tart mould to get my fancy edges. You can also crimp the edges with a fork.

Spoon in a tablespoon of your filling into the middle of the circles and fold over into a half moon shape and press down sealing the mixture in.

Place empanadas on a tray lined with baking paper

Glaze with egg mixture and place in the oven at 180 degrees for 25 minutes or until golden brown.
***NON-GF
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