This recipe first appeared in Food magazine issue 76.
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Ingredients
Method
1.Preheat the oven to 200°C. Put the potatoes in a pan of cold water and bring to the boil. Boil until the potatoes are tender then drain.
2.Meanwhile, heat a large frypan or pan and add the lamb mince, stirring until well browned. Add the onion and garlic and cook until soft and stir in the spices and salt. Mix well then add the potato pieces and mash the mixture so the spices are mixed in.
3.Cut the pastry into circles – we used an 11cm noodle bowl as a cutter but you could make fewer, larger empanadas much more quickly.
4.Brush the edges of the pastry lightly with water and fold in half, pinching the bottom corners of the pastry to form an envelope. Scoop a heaped dessertspoon of the mixture and compact it into the pastry envelope, pinch it closed and place it on a greased baking sheet.
5.Continue assembling the remaining empanadas. Brush with beaten egg and bake in the preheated oven until golden and crispy. Serve warm or cold with chutney or tomato sauce.
Note
- Preparation and cooking time are an estimation.
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