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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.

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.

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