Lamb Empanadas with Red Chimichurri
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Recipe Provided By
Chef Alexi MandoliniServings
50
Ingredients
- 5 pounds ground American Lamb
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon cayenne
- 1 cup green onion, sliced
- 1 cup golden raisins
- Kosher salt and cracked black pepper, to taste
- 50 empanada prepared dough discs, thawed
- 2 eggs, whisked
- 1 quart Red Chimichurri (recipe follows)
Red Chimichurri (makes 1 quart):
- 1 bunch fresh cilantro
- 1 bunch fresh parsley
- 16 ounces roasted red peppers, drained
- 1 cup piquillo peppers, drained
- 1 shallot, minced
- 3 garlic cloves
- 1/4 cup red wine vinegar
- 1 tablespoon smoked paprika
- 1/2 cup olive oil
- Kosher salt and cracked black pepper, to taste
Directions
Heat skillet to medium-high heat. Add oil; sauté onion and garlic until translucent, about 6 minutes. Add lamb, paprika, oregano, cumin and cayenne; sauté until lamb is browned and fully cooked. Add onion and raisins. Remove from heat; set aside to cool.
Arrange empanada discs on a flat work surface. Fill with 2 tablespoons of lamb filling. Brush edges with egg wash. Fold half of the round over the filled half and pinch edges together to seal; crimp edges using a fork. Arrange finished empanadas on a parchment-lined sheet tray; brush with egg wash. Bake at 375°F until golden brown, about 18 to 20 minutes. Serve with Red Chimichurri.
For Red Chimichurri: In a food processor, pulse cilantro, parsley, peppers, shallot, garlic, vinegar and paprika until fully incorporated. Stir in oil; season with salt and pepper to taste.
Chef Tips:
- Chimichurri ingredients should be pulsed until sauce becomes a pesto-like consistency.
- Lamb empanadas can be made ahead and frozen until needed.
