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Spiced Lamb Empanadas

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Spiced Lamb Empanadas

Yields1 Serving
Cook Time35 minsTotal Time1 hr 10 mins

 400 g Leftover pulled lamb (or roast), see Weber Smoked Pulled Lamb recipe, chilled, finely chopped
 1 Brown onion, peeled, finely diced
 2 Cloves garlic, crushed
 1 Large white potato, peeled, finely diced
 1 tsp Garam masala
 1 tsp Coriander
 1 tsp Turmeric
 1 tsp Cumin
 0.50 tsp Chilli powder
 8 Sheets puff pastry
 1 egg, lightly whisked
 Tomato sauce or chutney, to serve

1

In a large bowl combine the pre-cooked lamb, onion, garlic, potato and spices.

2

Prepare the barbecue for indirect cooking over indirect medium heat (180-230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

3

Cut four 12cm diameter rounds from each sheet of the pastry. Spoon 1 tablespoon of the filling onto the centre of each pastry round. Fold the pastry over to create a semi-circle. Press down on the edges to create a seal. If desired, crimp the edges. Place onto lined baking tray. Pierce the pastries with a fork, to let any steam escape.

4

Brush the empanadas with the beaten egg and bake the empanadas over indirect medium heat for 25 minutes per tray.

5

Serve with tomato sauce or chutney.

Category, , , Cuisine

Ingredients

 400 g Leftover pulled lamb (or roast), see Weber Smoked Pulled Lamb recipe, chilled, finely chopped
 1 Brown onion, peeled, finely diced
 2 Cloves garlic, crushed
 1 Large white potato, peeled, finely diced
 1 tsp Garam masala
 1 tsp Coriander
 1 tsp Turmeric
 1 tsp Cumin
 0.50 tsp Chilli powder
 8 Sheets puff pastry
 1 egg, lightly whisked
 Tomato sauce or chutney, to serve

Directions

1

In a large bowl combine the pre-cooked lamb, onion, garlic, potato and spices.

2

Prepare the barbecue for indirect cooking over indirect medium heat (180-230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

3

Cut four 12cm diameter rounds from each sheet of the pastry. Spoon 1 tablespoon of the filling onto the centre of each pastry round. Fold the pastry over to create a semi-circle. Press down on the edges to create a seal. If desired, crimp the edges. Place onto lined baking tray. Pierce the pastries with a fork, to let any steam escape.

4

Brush the empanadas with the beaten egg and bake the empanadas over indirect medium heat for 25 minutes per tray.

5

Serve with tomato sauce or chutney.

Spiced Lamb Empanadas
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