Span­ish lamb and sul­tana em­panada

Stirling Times - - Let’s Eat -

THIS easy Span­ish clas­sic is a win­ner no mat­ter which team you're back­ing.

Prepa­ra­tion: 30 min­utes

Cook­ing: 20 min­utes

Serves: 4


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


1. Pre­heat oven to 200ºC.

2. 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.

4. Fold the pas­try in half over the fill­ing and press the borders with a fork or fin­gers to seal tightly.

5. 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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