Boeuf Wellington
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Chilean empanadas with lamb stuffing
Vamos for a typically Chilean agreement! Simple and quick, you will be tempted to reproduce this recipe for all your aperitifs.
Chilean empanadas with lamb stuffing
Ingrédients
- For 4 persons :
- 300 grams of minced lamb
- 2 shortcrust or puff pastry according to your preference
- 2 salads to your preference
- 2 chopped onions
- 4 eggs
- 2 tablespoons chopped parsley
- Salt and pepper
Présentation
- 1Before starting the recipe, start by preheating your oven to 180°C.
- 2In a salad bowl, mix the 300 grams of minced lamb with the onions, 2 eggs and parsley.
- 3Season your mixture with salt and pepper.
- 4Spread your two pasta on your worktop. Cut 6 rounds of 10 centimetres in diameter from each pasta. (You should obtain 12 rounds.)
- 5Place a tablespoon of your mixture: egg, minced lamb, onion and parsley; in the centre of each round of dough.
- 6In a bowl, beat 2 egg yolks with a little water and brush the edges of your rounds.
- 7Fold your rounds in half to form a bootie. Use your fingers to glue the dough together.
- 8On a baking sheet covered with baking paper, place your 12 well-filled slippers on a baking sheet. Brush the tops of the slippers with the rest of the beaten yellow to give them a nice colouring when cooked.
- 9Serve your empanadas on a bed of salad leaves of your choice.
- 10Enjoy the tasting!
Vamos for a typically Chilean agreement. 🇨🇱
Your wine merchant suggests you to pair your Chilean empanadas with lamb stuffing with Escudo Rojo DO Central Valley Chile 2018, a Central Valley Chilean wine.
Its aromatic complexity and powerful aromas of ripe fruit and spices blend perfectly with the Chilean recipe and sultanas.
