Dessert
Lamb Yogurt Empanada
Mansaf Empanada
Argentine empanada pastry filled with Jordanian mansaf-spiced ground lamb bound in tangy yogurt sauce with toasted pine nuts and sumac, baked deep gold, served with a bright mint chutney.
$9
25 minsPrep
30 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
980Calories
48gProtein
52gFat
82gCarbs
6gSugar
5gFiber
1180mgSodium
220mgChol
0gSat Fat
Goes well with
Kronenbourg 1664
local
Ayran
international
nut-free-adaptable
high-protein
Instructions
1
Prep
Dice onion. Mince 2 garlic cloves for the filling and 1 for the chutney. Crack dried lime, tap out seeds, and grind shell to a coarse powder. Pick mint and parsley leaves. Mince green chili. Cut lemon into wedges.
2
Build 1
Whisk flour and 0.5 tsp dough salt in a bowl. Rub in cold butter with fingertips until the mix looks like coarse sand. Whisk egg with ice water and stir into the flour with a fork until a shaggy dough forms. Knead 60 seconds, wrap, and rest in the fridge 15 minutes.
3
Sear
Heat 1 tbsp olive oil in a skillet over medium 60 seconds. Add onion and cook 3 minutes until soft. Add lamb, breaking it up, and brown 4 minutes until no pink remains. Stir in filling garlic, cardamom, allspice, cinnamon, turmeric, dried lime powder, 0.5 tsp salt, and pepper 90 seconds until fragrant.
4
Build 2
Whisk Greek yogurt with 1 tbsp flour for binding in a small bowl. Stream into the lamb pan over low heat, stirring constantly 3 minutes until the sauce turns glossy ivory without breaking. Stir in pine nuts and 1 tsp lemon juice. Cool 5 minutes off the heat.
5
Build 3
Roll dough on a floured surface to 3mm thick. Cut 3 discs roughly 14cm across. Spoon a third of the mansaf filling onto each disc. Fold over into half-moons, press the edges firmly, and crimp by folding and pinching to make a repulgue seam. Preheat oven to 400F.
6
Bake
Whisk egg yolk with milk and brush over the empanadas. Lay on a parchment-lined sheet pan and bake 22 minutes until deep gold and the seams crisp.
7
Plate
Pulse mint, parsley, chutney garlic, green chili, vinegar, 1 tbsp olive oil, and a pinch of salt in a small chopper to a bright green chutney. Lift empanadas to a plate, dust with sumac, set the mint chutney alongside, and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g12 oz ground lamb
- 400g1 2/3 cup all-purpose flour
- 1 tsp1 tsp kosher salt for dough
- 120g8 tbsp cold unsalted butter
- 22 large eggs
- 160ml1/3 cup ice water
- 11 small yellow onion
- 66 garlic cloves
- 1 tsp1 tsp ground cardamom
- 1 tsp1 tsp ground allspice
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground turmeric
- 22 whole dried lime
- 1 tsp1 tsp kosher salt
- 1/2 tsp1/2 tsp ground black pepper
- 60g1/4 cup pine nuts
- 2 tbsp2 tbsp olive oil
- 240g1/2 cup full-fat Greek yogurt
- 2 tbsp2 tbsp all-purpose flour for binding
- 22 fresh lemon
- 40g3/4 cup fresh mint
- 20g1/3 cup flat-leaf parsley
- 22 fresh green chili
- 2 tbsp2 tbsp white vinegar
- 22 large egg yolk
- 2 tbsp2 tbsp whole milk
- 2 tsp2 tsp ground sumac
