Middle Eastern Ontario Lamb Empanadas
Preparation time:
20 minutes
Cooking time:
15 minutes
Makes:
8 empanadas Servings

Cooking Method

Stovetop

Directions

  1.  Preheat oven to 450 degrees Farenheit (232 degrees Celcius).
  2. In a medium nonstick skillet, brown ground lamb with cinnamon, salt, pepper, all spice, cardamom, coridander, chili flakes, and cumin. Set browned meat aside in a medium sized bowl. Heat vegetable oil in the same skillet and brown onions. Mix in with meat. Pulse mixture in food processor to create a fine consistency.
  3. Roll out one square of puff pastry on a lightly floured work surface into a 14" by 10" rectangle, around 1 cm thick. Cut out 4 5-inch circles. Repeate wit hte second square of puff pastry to make 8 circles total. Fill each empanada with 1/4 cup (60 mL) of meat filling. Fold the dough over in half to enclose the filling and use a fork to press and seal the edges closed. Place empanadas on a parchment lined baking tray and brush with beaten egg. Bake in the oven for 15 minutes, or until pastry is lightly browned and flakey.
  4. In a small bowl mix together yogurt, cucumber, salt, and pepper. Refrigerate until ready to serve. Serve empanadas with Raita and a sprinkling of cilantro.


Middle Eastern Ontario Lamb Empanadas

Ingredients

  • 1 lb (500 g) Ontario ground lamb
  • 1/4 tsp (1 mL) each of ground cinnamon, salt, and freshly ground black pepper
  • 1/2 tsp (2 mL) each of ground all spice, ground cardamom, ground coriander, red pepper chili flakes
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) vegetable oil
  • 1 cup (250 mL) diced onion
  • 31.2 oz (885 g) Puff pastry, thawed (1 package, 2 squares)
  • 1 egg, beaten
  • 1 cup (250 mL) plain 0% yogurt
  • 1/2 cup (125 mL) grated cucumber
  • salt and freshly ground pepper to taste
  • 1/2 cup (125 mL) chopped fresh cilantro