Recipe provided by | Chef Alexi Mandolini
Servings: 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
METHOD:
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
Recipe and image provided by The American Lamb Board
Chef Tips:
•Chimichurri ingredients should be pulsed until sauce becomes a pesto-like consistency.
•Lamb empanadas can be made ahead and frozen until needed.