Middle Eastern Lamb Empanadas

Spinach Dip


1 lb (500 g) Ontario ground lamb
1/4 tsp (1 mL) each ground cinnamon, salt and freshly ground black pepper
1/2 tsp (2 mL) each ground all spice, ground cardamom, ground coriander and red pepper chili flakes
1 tsp (5 mL) ground cumin
1 tsp (5 mL) vegetable oil
1 cup (250 mL) diced onion
31.2 oz (885 g) Puff pastry, thawed (1 package, 2 squares)
1 egg, beaten
1 cup (250 mL) plain 0% yogurt
1/2 cup (125 mL) grated cucumber
salt and freshly ground black pepper to taste
1/2 cup (125 mL) chopped fresh cilantro

Cooking Instructions

In a medium nonstick skillet brown ground lamb with cinnamon, salt, pepper, all spice, cardamom, coriander, chili flakes and cumin. Set browned meat aside in a medium sized bowl. Heat vegetable oil in the same skillet and brown onions. Mix in with meat. Pulse mixture in food processor to create a fine consistency.

Roll out one square of puff pastry on a lightly floured work surface into a 14” x 10” rectangle, around 1 cm thick. Cut out 4 5-inch circles. Repeat with the second square of puff pastry to make 8 circles total. Fill each empanada with 1/4 cup (60 mL) of meat filling. Fold the dough over in half to enclose the filling and use a fork to press and seal the edges closed. Place empanadas on a parchment lined baking tray and brush with beaten egg. Bake in oven for 15 minutes, or until pastry is lightly browned and flakey.

Meanwhile. In a small bowl mix together yogurt, cucumber, salt, and pepper. Refrigerate until ready to serve. Serve empanadas with Raita and a sprinkling of cilantro.

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