I like this recipe because it feels special without being complicated. I enjoy how the lamb filling is bold and seasoned, yet not overwhelming. I also appreciate that these empanadas are baked instead of fried, which keeps them lighter while still delivering great texture and flavor.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Lamb: ▢1 lb of Ground American Lamb ▢¼ cup of Diced Yellow Onions ▢¼ cup of Diced Red Bell Peppers ▢2 tbsp of Red Wine Vinegar ▢1.5 tbsp of Minced Garlic ▢1 tsp of Dried Parsley ▢1 tsp of Dried Oregano ▢1 tsp of Black Pepper ▢1 tsp of Kosher Salt ▢½ tsp of Red Chili Flakes
Empanada Filling: ▢Empanada Discs ▢1 Egg whipped for wash
Whipped Feta Dip: ▢¼ cup of Sour Cream ▢⅛ cup of Feta Cheese crumbled ▢2 tbsp of Mayonnaise ▢1.5 tbsp of Minced Garlic ▢¾ tbsp of Honey ▢1.5 tsp of Olive Oil ▢1 tsp of Kosher Salt ▢1 Lemon juiced ▢2 tsp of Parsley chopped for garnish
Directions
I start by making the whipped feta dip. I add all the dip ingredients to a food processor, blend until smooth, then transfer it to a bowl and place it in the fridge until ready to serve.
I preheat my wood fired oven for indirect cooking at 400F. I place a cast iron skillet in the oven for about 2 minutes to preheat, then add a little canola oil along with the diced onions and let them brown for 2 minutes. I add the red bell peppers and garlic and cook for another 2 minutes. I then add the ground lamb, parsley, oregano, pepper, salt, red chili flakes, and red wine vinegar. I cook everything until the moisture from the meat is gone. Once done, I transfer the meat to a bowl and place it in the freezer for about 10 minutes to chill.
Once the meat is completely cold but not frozen, I assemble the empanadas. I place a spoonful of the lamb mixture in the center of each empanada disc, seal the edges by crimping or using a fork, and score the tops with three small slits. I place them in a greased cast iron skillet, brush the tops with whipped egg, and set them aside.
I lower the oven temperature to 350F and bake the empanadas for about 20 minutes, rotating the skillet as needed until they are golden brown and fully cooked. I let them cool for 5 minutes before serving with the whipped feta dip.
Servings and Timing
I usually serve this recipe to 4 people. The prep time takes about 15 minutes, the cook time is around 30 minutes, and the total time comes to approximately 45 minutes.
Variations
I sometimes add cumin or smoked paprika to the lamb for a deeper flavor. When I want extra heat, I increase the red chili flakes. I also like swapping feta with goat cheese in the dip for a tangier finish.
Storage/Reheating
I store leftover empanadas in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them in the oven to keep the pastry crisp. I keep the whipped feta dip refrigerated and stir it before serving again.
FAQs
Can I make these empanadas ahead of time?
I often assemble them in advance and bake them just before serving.
Can I freeze the empanadas?
I freeze them unbaked and bake straight from frozen with a few extra minutes added.
Do I have to use a wood fired oven?
I use a regular oven when needed and get great results.
What can I use instead of lamb?
I substitute ground beef or ground chicken when I want a different protein.
How do I keep the empanadas from opening?
I make sure the edges are sealed well and not overfilled.
Can I fry these instead of baking?
I prefer baking, but frying works if I want extra crispiness.
Is the whipped feta dip optional?
I enjoy them without it, but the dip adds a creamy contrast I really like.
Can I make the dip spicier?
I add a pinch of chili flakes or hot sauce when I want more heat.
What side dishes pair well with these?
I like serving them with a simple salad or roasted vegetables.
Why should the meat be chilled before filling?
I chill it so it’s easier to handle and doesn’t melt the dough.
Conclusion
I keep making these baked lamb empanadas because they’re flavorful, comforting, and perfect for sharing. Between the savory filling and the creamy whipped feta dip, this recipe always feels like a complete and satisfying meal.
Crispy baked lamb empanadas filled with boldly seasoned ground lamb and served with a creamy whipped feta dip for a comforting, satisfying dish that’s perfect for sharing.
Ingredients
1 lb ground American lamb
1/4 cup diced yellow onion
1/4 cup diced red bell pepper
2 tablespoons red wine vinegar
1 1/2 tablespoons minced garlic
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon kosher salt
1/2 teaspoon red chili flakes
Empanada discs
1 egg, whipped (for egg wash)
1/4 cup sour cream
1/8 cup crumbled feta cheese
2 tablespoons mayonnaise
1 1/2 tablespoons minced garlic (for dip)
3/4 tablespoon honey
1 1/2 teaspoons olive oil
1 teaspoon kosher salt (for dip)
Juice of 1 lemon
2 teaspoons chopped parsley (for garnish)
Instructions
Add all whipped feta dip ingredients to a food processor and blend until smooth. Refrigerate until ready to serve.
Preheat oven for indirect cooking to 400°F (205°C). Place a cast iron skillet inside to preheat briefly.
Add oil to the skillet, then sauté onions for 2 minutes until lightly browned.
Add red bell pepper and garlic and cook for another 2 minutes.
Add ground lamb, parsley, oregano, black pepper, salt, red chili flakes, and red wine vinegar.
Cook until lamb is fully browned and moisture has evaporated.
Transfer lamb mixture to a bowl and chill in the freezer for about 10 minutes until cold but not frozen.
Spoon lamb filling into empanada discs, seal edges securely, and score tops with small slits.
Arrange empanadas in a greased skillet and brush with egg wash.
Lower oven temperature to 350°F (175°C) and bake for about 20 minutes, rotating if needed, until golden brown.
Cool for 5 minutes and serve with whipped feta dip.
Notes
Chilling the filling makes assembly easier and prevents soggy dough.
Empanadas can be frozen unbaked and cooked straight from frozen.
Goat cheese can replace feta for a tangier dip.
Add cumin or smoked paprika for deeper lamb flavor.
