Lamb and sultana empanada

Lamb and sultana empanada

Preparation Time: Cook Time:

Ingredients / serves 4

  • 300 g lamb mince
  • 3 onions, diced
  • 1 bunch spring onions, sliced
  • 2 tbsp olive oil
  • 1 tsp thyme
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tbsp brown sugar
  • juice of 1 orange
  • 50 g toasted almonds
  • 80 g sultanas
  • 3 sheets shortcrust pastry
  • 1 egg, beaten
  • salt and pepper


Pre-heat oven to 200ºC.
Heat the oil in a frypan and add the onions, spring onions, thyme, cumin and paprika; stir and cook for 2 minutes. Add the lamb mince, sugar, sultanas and orange juice; stir until lamb is browned. Season with salt and pepper; add almonds and leave to cool.
Cut circles from the pastry with a medium-sized circle cutter. Brush the borders with egg and place 2 tablespoons of filling in the centre of each circle discarding any liquid, which could make the pastry soggy.
Fold the pastry in half over the filling and press the borders with a fork or fingers to seal tightly.
Place the empanadas on a baking tray lined with baking paper. Brush with remaining egg to colour and then cook for 15-20 minutes.

Essential Tips

  • Try replacing the shortcrust pastry with puff pastry, adding cooked potato cubes.


0 members have rated
Empty stars Rate!

Lamb and sultana empanada

Lamb and sultana empanada
Sign into your account
You must be logged in to complete this action.
Sign in using your Facebook account

The fastest and easiest way to sign into your account.

Sign in with Facebook

Rate this Recipe

Give a rating

From The Community