Growing up in a Mexican-American household, I always thought empanadas had to be filled with sweet fruit or shredded chicken – that’s just how my grandmother made them. It wasn’t until I visited a friend’s house for dinner that I discovered these pastries could take on totally different flavors. Her mom served lamb empanadas, and I was amazed by how well the rich meat worked with the flaky dough.
Now I make these ground lamb empanadas regularly, and they’ve become a favorite at my house. The filling is simple but flavorful, with a mix of Mediterranean spices that work perfectly with the meat. And while they might look fancy, trust me – if you can fold a piece of paper in half, you can make these empanadas.
Ingredient Substitutions
Ground lamb can be substituted with ground beef or turkey for a different flavor profile or to accommodate dietary preferences. Use the same amount and adjust cooking time if needed, as turkey may cook faster. For a vegetarian option, finely chopped mushrooms or lentils can replace the lamb, providing a similar texture and protein content. Empanada dough rounds can be swapped with phyllo dough or puff pastry sheets for a flakier texture. Cut these into circles and adjust baking time accordingly. Sour cream in the sauce can be replaced with Greek yogurt for a tangier, protein-rich alternative. Use the same amount and expect a slightly thicker consistency. These substitutions maintain the dish’s overall flavor while offering flexibility for various dietary needs and preferences.
| Preparation Time | 30-45 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 55-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 90-100 g
- Fat: 90-100 g
- Carbohydrates: 130-150 g
Ingredients
For the lamb filling:
- 1/2 tsp crushed red pepper flakes
- 1 lb ground lamb
- 1/4 cup chopped red bell pepper (finely diced)
- 2 tbsp red wine vinegar
- 1 1/2 tbsp minced garlic (freshly minced for best flavor)
- 1 tsp kosher salt
- 1/4 cup chopped yellow onion
- 1 tsp dried parsley
- 1 tsp black pepper
- 1 tsp dried oregano
For assembling empanadas:
- 1 beaten egg (for egg wash)
- Empanada dough rounds (I use Goya discos)
For the whipped feta dip:
- Juice of 1 lemon
- 2 tbsp mayonnaise
- 2 tbsp crumbled feta cheese (I prefer Athenos)
- 1/4 cup sour cream (full-fat for extra creaminess)
- 1 1/2 tbsp minced garlic
- 1 tsp kosher salt
- 1 1/2 tsp olive oil (extra virgin preferred)
- 3/4 tbsp honey
- 2 tsp chopped fresh parsley
Step 1: Prepare the Whipped Feta Dip
In a food processor, combine all the ingredients for the whipped feta dip.
Blend until smooth and creamy.
Pour the mixture into a bowl, then set it in the fridge to chill until you’re ready to serve it alongside the empanadas.
Step 2: Cook the Lamb Filling
Preheat your wood-fired oven for indirect cooking at 400°F.
Place a cast iron skillet in the oven for about 2 minutes to preheat.
Add a little canola oil to the skillet, along with the diced onions, then let them brown for 2 minutes.
Add the red bell peppers and garlic, allowing them to brown for another 2 minutes.
Finally, mix in the ground lamb, parsley, oregano, pepper, salt, red chili flakes, and red wine vinegar.
Cook until all the water has evaporated from the ground meat.
Once done, remove the meat from the skillet, place it into a bowl, and chill it in the freezer for 10 minutes.
Ensure that the meat becomes completely cold but not frozen.
Step 3: Assemble the Empanadas
With the meat filling chilled, start assembling your empanadas.
Take an empanada disc and put a spoonful of the ground lamb mixture in the center.
Seal the empanada by either crimping the sides or using the edge of a fork to press and seal.
Once all empanadas are assembled and sealed, score the top side with 3 slits and place them in a greased cast iron skillet.
Brush a whipped egg over the top of each empanada to give them a beautiful sheen when cooked.
Step 4: Bake the Empanadas
Adjust your wood-fired oven to 350°F.
Place the prepared empanadas in the oven and cook for about 20 minutes until the pastry is fully cooked and golden brown on top.
Rotate the skillet periodically to ensure even cooking of the pastries.
Step 5: Serve and Enjoy
Once the empanadas are cooked to perfection, remove them from the oven and allow them to cool for 5 minutes.
Serve them warm with the chilled whipped feta dip on the side.
Enjoy your delicious homemade empanadas!
