No one leaves my table hungry. I tend to overestimate the amount of food I prepare for our guests and then for days we are stuck eating leftovers.
But not all leftover are bad. These empanadas are a great way to repurpose just about any leftover Sunday roast. In this case our roasted lamb leg! Even the salsa verde makes for a nice accompaniment.
- 3 cups AP flour
- 1 1/2 tsp salt
- 1 Tbsp sugar
- 6 oz. butter or a mixture of butter and shortening
- 1 egg
- 1/3 cup milk or water or just enough to form a dough
In a large bowl, mix the flour, salt and sugar. Add the butter and rub in until only very small pea sized pieces remain. In a small dish, mix the egg with a few spoon fulls of water and add to the dough. Stir in and add only as much additional water needed to create a dough. Wrap well and chill for at least 1 hour.
- 2 1/2 to 3 cups chopped cooked roasted lamb (can substitute beef, chicken or turkey)
- 1 Tbsp butter
- 1 small onion, chopped finely
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 cup chopped cooked potato
- 1/2 cup sliced green olives
- 1/4 cup chopped parsley
In a large pot, melt the butter and cook the onion and garlic until fragrant. Add the lamb, bay leaf, oregano and paprika and stir through. Add a 1/4 cup of water, reduce heat to low, cover the pot with a tight fitting lid and allow the lamb to braise and soften up, about 60 minutes. You may need to add a bit more water if the pot gets too dry. The lamb should be fork tender. Stir in the potatoes and olives and allow the filling to come to room temperature. At this point mix in the parsley to combine and adjust for salt and pepper.
Note: If the filling is a bit too runny, add a sprinkle of cornstarch and reheat the filling to thicken.
- 1 egg mixed with 1 Tbsp water for egg wash
Divide the dough into 16 balls and roll into an 1/8-inch thick circle. Scoop a heaping 1/4 cup of filling into the center of the dough. Brush the edges with egg wash, fold over and seal. Brush the tops with more egg wash and place the empanada onto a parchment lined baking tray and pierce with a fork. Chill the empanadas for 30 minutes before baking. I find this helps them to seal and prevents them for leaking.
Empanadas can also be frozen at this stage. Freeze until firm on a baking tray before placing into freezer bags.
Bake for 15-17 minutes at 400°F until golden brown. Add an additional 3-5 minutes if baking from frozen.