Span­ish lamb and sul­tana em­panada

Joondalup Weekender - - News -

THIS easy Span­ish clas­sic is a win­ner no mat­ter which team you're back­ing. Prepa­ra­tion: 30 min­utes Cook­ing: 20 min­utes Serves: 4 IN­GRE­DI­ENTS 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 METHOD Pre­heat 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. 3. 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.

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