Lamb and sultana empanada

Lamb and sultana empanada



Prep Time


Cook Time



300g Lamb mince

3 Onions, diced

1 bunch Spring onions, sliced

2 tbsp Olive oil

1 tsp Thyme

1 tsp Cumin

1 tsp Paprika

1 tbsp Brown sugar

Juice of 1 orange

50g Toasted almonds

80g Sultanas

3 sheets Shortcrust pastry

1 Egg, beaten

Salt and pepper


  • Pre-heat oven to 200ºC.
  • Heat the oil in a frypan and add the onions, spring onions, thyme, cumin and paprika; stir and cook for 2 minutes. Add the lamb mince, sugar, sultanas and orange juice; stir until lamb is browned. Season with salt and pepper; add almonds and leave to cool.
  • Cut circles from the pastry with a medium-sized circle cutter. Brush the borders with egg and place 2 tablespoons of filling in the centre of each circle discarding any liquid, which could make the pastry soggy.
  • Fold the pastry in half over the filling and press the borders with a fork or fingers to seal tightly.
  • Place the empanadas on a baking tray lined with baking paper. Brush with remaining egg to colour and then cook for 15-20 minutes.


  • Try replacing the shortcrust pastry with puff pastry, adding cooked potato cubes.
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