lamb empanadas

Ingredients

• Servings: 16
• 2 pounds lamb butt roast
• 1 onion, quartered
• 2 cloves garlic
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 bay leaves
• 1 1/2 cups all-purpose flour
• 3/4 cup masa harina
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup lard
• 1 egg, beaten
• 1/2 cup milk
• 1 cup chipotle salsa

Recipe

Preparation Time: 50 mins Cook Time: 20 mins Ready Time: 3 hrs 45 mins


• to make the filling: place lamb in a large pot and cover with water. add onion, garlic, salt, oregano, cumin and bay leaves. bring to a boil, reduce heat and simmer for 1 1/2 hours. while lamb is cooking, prepare dough.
• to make the dough: sift together the flour, masa harina, baking powder and salt. add the shortening to the dry ingredients and mix well. in a separate bowl, beat together the egg and 1/2 cup milk. make a well in the center of the dry ingredients. add the egg mixture and stir with a fork until the dough comes together in a ball. divide the dough into 16 even pieces and roll each piece into a ball. place in a container, cover, and refrigerate.
• preheat oven to 375 degrees f (190 degrees c).
• after the lamb has simmered for 1 1/2 hours, remove from liquid. place lamb in a baking dish and bake for 1 hour or until meat shreds easily with fork. remove from oven (keep oven turned on) and shred into small pieces. add salsa to shredded lamb.
• lightly grease a baking sheet.
• on lightly floured surface, flatten a piece of dough with the palm of your hand. with a rolling pin, roll out the dough to make a 5-inch circle about 1/8-inch thick. place 2 to 3 tablespoons of filling in the center of the dough circle. brush edges of dough with milk. fold dough over filling. pinch edges together. crimp with fork to seal.
• place on prepared baking sheet and repeat with remaining empanada dough. leftover filling can be frozen or used in tacos, tamales, or burritos.
• bake in preheated oven until golden, about 20 minutes. remove to rack and cool for about 5 minutes. serve warm.