Entree: Argentina – Patagonia – Empanadas de Cordero (Baked or fried stuffed pastry filled with seasoned lamb and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 30 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt, plus extra for seasoning
- 1/2 cup (115 g) lard or unsalted butter, chilled and cubed
- 3/4 cup (180 ml) warm water
- 1 large egg, beaten, approx. 1 3/4 oz (50 g) (for egg wash)
- 1 lb (454 g) ground lamb
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 1 medium red bell pepper, diced, approx. 6 oz (170 g)
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1.5 g) dried oregano
- 1/4 cup (60 ml) beef or lamb stock
- 2 hard-boiled large eggs, chopped, approx. 3.5 oz (100 g) total
- 1/3 cup (55 g) pitted green olives, chopped
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (6 g) coarse salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper, or to taste
- Vegetable oil for shallow frying, if frying

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt, plus extra for seasoning
- 1/2 cup (115 g) lard or unsalted butter, chilled and cubed
- 3/4 cup (180 ml) warm water
- 1 large egg, beaten, approx. 50 g (for egg wash)
- 1 lb (454 g) ground lamb
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 1 medium red bell pepper, diced, approx. 6 oz (170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1.5 g) dried oregano
- 1/4 cup (60 ml) beef or lamb stock
- 2 hard-boiled large eggs, chopped, approx. 3.5 oz (100 g) total
- 1/3 cup (55 g) pitted green olives, chopped
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (6 g) coarse salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper, or to taste
- Vegetable oil for shallow frying, if frying

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl whisk flour and 1 tsp (5 ml) salt. Cut in chilled lard or butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add warm water, mixing until a soft dough forms. Knead briefly on a floured surface, form a disk, wrap, and chill at least 30 minutes.
2. Meanwhile heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add chopped onion and red pepper and sauté until softened, about 6–8 minutes. Add garlic and cook 1 minute more.
3. Add ground lamb to the pan, breaking it up with a spoon. Cook until browned, about 6–8 minutes. Stir in cumin, smoked paprika, oregano, and stock. Simmer until liquid reduces and mixture is moist but not soupy, about 5 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
4. Stir chopped hard-boiled eggs, olives, and parsley into the cooled meat mixture. Adjust seasoning.
5. Preheat oven to 400°F (200°C) if baking. On a lightly floured surface roll chilled dough to 1/8-inch (3 mm) thickness. Cut 4–5 inch (10–12 cm) rounds to form empanadas.
6. Place about 2 tbsp (30 g) filling in the center of each round. Brush edges with beaten egg. Fold dough over to form a half-moon and crimp edges with a fork or twist to seal. Place on a baking sheet lined with parchment.
7. Brush tops with beaten egg for a glossy finish. To bake: bake 18–22 minutes until golden brown. To fry: heat 1/2 inch (1.25 cm) vegetable oil in a skillet over medium-high and fry empanadas 2–3 minutes per side until crisp and golden; drain on paper towel.
8. Serve warm. Empanadas pair with chimichurri or a simple salad and are best eaten the day prepared.

1. In a large bowl whisk flour and 1 tsp salt. Cut in chilled lard or butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add warm water, mixing until a soft dough forms. Knead briefly on a floured surface, form a disk, wrap, and chill at least 30 minutes.
2. Meanwhile heat 2 tbsp olive oil in a large skillet over medium heat. Add chopped onion and red pepper and sauté until softened, about 6–8 minutes. Add garlic and cook 1 minute more.
3. Add ground lamb to the pan, breaking it up with a spoon. Cook until browned, about 6–8 minutes. Stir in cumin, smoked paprika, oregano, and stock. Simmer until liquid reduces and mixture is moist but not soupy, about 5 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
4. Stir chopped hard-boiled eggs, olives, and parsley into the cooled meat mixture. Adjust seasoning.
5. Preheat oven to 400°F (200°C) if baking. On a lightly floured surface roll chilled dough to 1/8-inch (3 mm) thickness. Cut 4–5 inch (10–12 cm) rounds to form empanadas.
6. Place about 2 tbsp (30 g) filling in the center of each round. Brush edges with beaten egg. Fold dough over to form a half-moon and crimp edges with a fork or twist to seal. Place on a baking sheet lined with parchment.
7. Brush tops with beaten egg for a glossy finish. To bake: bake 18–22 minutes until golden brown. To fry: heat 1/2 inch (1.25 cm) vegetable oil in a skillet over medium-high and fry empanadas 2–3 minutes per side until crisp and golden; drain on paper towel.
8. Serve warm. Empanadas pair with chimichurri or a simple salad and are best eaten the day prepared.