This recipe may be found at El Restaurante.
Recipe and photo courtesy of The American Lamb Board
Makes 50 servings
5 lbs. ground American Lamb
2 T. olive oil
1 med. yellow onion, diced
3 garlic cloves, minced
1 T. smoked paprika
1 T. dried oregano
1 T. ground cumin
1 t. cayenne
1 c. green onion, sliced
1 c. golden raisins
Kosher salt and cracked black pepper, to taste
50 empanada prepared dough discs, thawed
2 eggs, whisked
1 qt. Red Chimichurri (recipe follows)
Heat skillet to medium-high heat. Add oil; sauté onion and garlic until translucent, about 6 minutes. Add lamb, paprika, oregano, cumin and cayenne; sauté until lamb is browned and fully cooked. Add onion and raisins. Remove from heat; set aside to cool.
Arrange empanada discs on a flat work surface. Fill with 2 tablespoons of lamb filling. Brush edges with egg wash. Fold half of the round over the filled half and pinch edges together to seal; crimp edges using a fork. Arrange finished empanadas on a parchment-lined sheet tray; brush with egg wash. Bake at 375°F until golden brown, about 18 to 20 minutes. Serve with Red Chimichurri.
The Red Chimichurri:
(Makes 1 quart):
1 bunch fresh cilantro
1 bunch fresh parsley
16 oz. roasted red peppers, drained
1 c. piquillo peppers, drained
1 shallot, minced
3 garlic cloves
¼ c. red wine vinegar
1 T. smoked paprika
½ c. olive oil
Kosher salt and cracked black pepper, to taste
In a food processor, pulse cilantro, parsley, peppers, shallot, garlic, vinegar and paprika until fully incorporated; should be pulsed until sauce becomes a pesto-like consistency . Stir in oil; season with salt and pepper to taste.