Description

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)

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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.

Best reheated in the oven to maintain crispness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Latin-Inspired

Nutrition

Serving Size: 2 empanadas
Calories: 520
Sugar: 4g
Sodium: 820mg
Fat: 34g
Saturated Fat: 12g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 28g
Cholesterol: 115mg