Slow cooked lamb empanadas with tahini dressing

Slow cooked lamb empanadas with tahini dressing

Slow cooked lamb empanadas with tahini dressing 1000 667 Chrissy Freer

Slow cooked lamb empanadas with tahini dressing

Prep time: 30 minutes
Cooking time: 4 hours
Makes: 12

Eating everything in moderation is the key t0 these extremely rich and mouth watering empanadas. They are perfect for a special occasion, when entertaining, or on a cold winters day. You can also make a quicker version version by swapping the pastry with bought short-crust pastry.

chrissy freer byron bay nutritionist slow cooked lamb empanadas

Ingredients

  • Slow cooked lamb
  • 1.2kg deboned lamb shoulder
  • 1 red onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 400g tin diced tomatoes
  • ½ cup (125ml) chicken stock
  • 1 tbs honey

Pastry

  • 250g (2 cups) plain flour
  •  1 teaspoon salt
  •  60ml (1/4 cup) olive oil
  •  1 egg yolk
  •  1 egg, lightly beaten, to brush

Tahini dipping sauce

  • ¾ cup (185ml) thick Greek yoghurt
  • 1 tbs tahini
  • 1 tbs lemon juice.

Method

1. Preheat oven to 160°C or 140°C fan forced. Heat a large frying pan over a high heat. Cook lamb, for 2 minutes each side or until browned. Transfer to a large deep roasting tray. Return pan to a medium heat, add onion, cook stirring occasionally for 3-4 minutes. Add garlic and cumin, cook for 1 minute more. Add tomatoes, stock and honey, bring to the boil.
2. Pour tomato mixture over lamb. Cover entire tray with 2 layers of foil. Place in oven and roast for 21/2-3 hours or until meat is extremely tender and can be shredded with a fork. Set aside to cool slightly, then coarsely shred meat and return to sauce. Set aside to cool.
3. To make the pastry place the flour and salt into a large bowl. Add the oil, egg yolk and 125ml (1/2 cup) iced water. Mix with a fork until the mixture comes together. Gather dough together, transfer to a lightly floured surface. Knead until smooth and elastic. Divide dough into 12 balls, cover with a clean damp cloth and set aside to rest for 1 hour.
 4. Roll each ball of pastry out on a lightly floured surface into a 16cm diameter circle. Spread ⅓ -½ cup of the filling over one half of the pastry. Brush edges with water and fold over pastry to form a semi circle. Press edges of pastry together with a fork. Repeat with remaining pastry and filling. Brush tops with a little beaten egg.
5. Preheat oven to 200°C or 180°C fan forced. Place empanadas on 2 large baking trays lined with baking paper. Bake for 25-30 minutes, or until golden. Meanwhile to make dipping sauce, place all ingredients in a small bowl and stir to combine. Serve warm with tahini dipping sauce.