Lamb Empanadas With Chimichurri Sauce Recipe

Name: Lamb Empanadas With Chimichurri Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Empanadas; 1 tablespoon extra virgin olive oil; 1 medium sweet onion, diced; 1 pound ground lamb; 3 cloves garlic, minced; 1/8 teaspoon crushed red pepper flakes; 1 teaspoon Mexican oregano; 1/3 cup green olives, pitted and chopped; 1/4 cup golden raisins; 1 1/2 teaspoons cumin; 1 teaspoon cinnamon; 2 large beefsteak tomatoes, chopped, seeds and juice retained; 2 tablespoons balsamic vinegar; 2 hard boiled eggs - thinly sliced; 1 1/2 teaspoons salt; 3 cups all purpose flour; 1 teaspoon salt; 1 tablespoon sugar; 1 teaspoon white vinegar; 1 1/2 sticks unsalted butter, cut into cubes, chilled; 1 egg (beaten); 1/3 cup ice water; Chimichurri Sauce; 1/2 cup cilantro, chopped; 1/4 cup parsley; 3/4 teaspoon salt; 1/3 cup extra virgin olive oil; 1/4 cup red wine vinegar; 1/8 teaspoon crushed red pepper; 1/3 teaspoon ground black pepper

Servings: persons

Empanadas
1 tablespoon extra virgin olive oil
1 medium sweet onion, diced
1 pound ground lamb
3 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
1 teaspoon Mexican oregano
1/3 cup green olives, pitted and chopped
1/4 cup golden raisins
1 1/2 teaspoons cumin
1 teaspoon cinnamon
2 large beefsteak tomatoes, chopped, seeds and juice retained
2 tablespoons balsamic vinegar
2 hard boiled eggs - thinly sliced
1 1/2 teaspoons salt
3 cups all purpose flour
1 teaspoon salt
1 tablespoon sugar
1 teaspoon white vinegar
1 1/2 sticks unsalted butter, cut into cubes, chilled
1 egg (beaten)
1/3 cup ice water
Chimichurri Sauce
1/2 cup cilantro, chopped
1/4 cup parsley
3/4 teaspoon salt
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1/8 teaspoon crushed red pepper
1/3 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf, crumbled
1/2 teaspoon mexican oregano

1
Heat olive oil over medium heat. Add onions and cook until translucent - 8 minutes.
2
Add lamb and cook through, breaking up with the back of a fork - 5 minutes.
3
Add garlic and red pepper flakes. saute 1 minute.
4
Add raisins, olives, cumin, cinnamon, and oregano. Saute 1 minute.
5
Add tomatoes and balsamic vinegar. Lower to medium low and cook for 15 - 20 minutes until the tomatoes are cooked down but there is still plenty of liquid. Season with salt and pepper. Set the filling aside to cool.
6
For the dough - mix together the dry ingredients (flour, salt, sugar). In a separate bowl, mix together egg, vinegar, and water.
7
Place the butter cubes into the dry ingredients, blending in the butter with your fingers until it forms a coarse meal. Add all but 2 tablespoons of the wet ingredients to the dry. Mix together and add the final 2 tablespoons if the dough is still dry.
8
On a floured surface, lightly knead the dough for 1 minute to incorporate all the ingredients. Form the dough into a disc, wrap in plastic wrap and place in the refrigerator for 1 hour at least.
9
Divide the dough into 12 pieces. Roll the pieces into a ball and use a rolling pin to roll the pieces out into a circle 4-5 inches wide.
10
Place one circle of dough on a floured surface, fill with approximately 1/4 cup filling on one half of the circle, leaving a 1/2 inch border. Lay a slice of egg in the center on top of the filling. Fold over the other half of the circle and tightly crimp the edges. Repeat with the remaining circles of dough.
11
In a skillet, heat 1/2 inch of peanut oil. Lightly fry each formed empanada - about 1 to 2 minutes per side. Serve with chimichurri sauce.
12
Blend all ingredients together in a food processor, serve.

1350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: Empanadas, 1 tablespoon extra virgin olive oil, 1 medium sweet onion, diced, 1 pound ground lamb, and more.

Yes, Lamb Empanadas With Chimichurri Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Empanadas With Chimichurri Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions