Easter Empanadas with Lamb and Mushrooms

Name: Easter Empanadas with Lamb and Mushrooms
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 10 serving
Ingredients: 10 disks about 6 inch large empanada dough, rolled out on a floured surface; 10 oz lamb mince; 1 bay leaf; 3 tablespoons extravirgin olive oil; 1 cup red pepper; 1 teaspoon garlic; 1 garlic clove; 1 teaspoon ginger; 2 cups thinly sliced leeks; 1 cup zucchini; 1 cup fennel; 10 shiitake mushroom caps; 1 jalapeno chili; Salt and freshly ground pepper; 2 tablespoons mint; 1½ cups smoked mozzarella; 1 egg

User Reviews

5.0

3 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr
Servings
10
Calories
192 kcal
Course
Snacks
Cuisine
South American

Easter Empanadas with Lamb and Mushrooms

Yvonne Simmons

Report

These Easter Empanadas with lamb and mushrooms are small pastries stuffed with delicious filling and are great holiday party snacks.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

10 disks about 6 inch large empanada dough, rolled out on a floured surface
10 oz lamb mince
1 bay leaf
3 tablespoons extravirgin olive oil
1 cup red pepper thinly sliced
1 teaspoon garlic chopped
1 garlic clove lightly crushed
1 teaspoon ginger chopped
2 cups thinly sliced leeks white part only
1 cup zucchini thinly sliced
1 cup fennel thinly sliced
10 shiitake mushroom caps sliced
1 jalapeno chili
Salt and freshly ground pepper
2 tablespoons mint chopped
1½ cups smoked mozzarella grated
1 egg beaten with 1 tablespoon of water

Add to Shopping List

Instructions

Heat 2 tablespoon of olive oil in a skillet on medium-high heat. Add red pepper and sauté for 2 minutes.
Add garlic, ginger, leeks, zucchini, fennel and mushrooms. Sauté until tender-crisp, about 4 minutes. Season with salt and pepper to taste, and remove from heat.
Let cool 5 minutes. Stir in mint and cheese. Let cool completely.
Meanwhile, heat a skillet with 1 tablespoon of olive oil and the crushed garlic clove.
Add minced lamb beef and bay leaf. Season and sautée until the meat is brown and cooked through.
Allow to cool completely and add to the vegetables and mozzarella mixture. Refrigerate for ½ hour.
Arrange 1-2 tablespoon of the filling on one side of each disk.
If needed, brush the edges of the empanada discs with the egg white or water, this is will help them seal better and keep the filling from leaking while baking .
Fold the empanada discs and seal the edges. You can either use a fork to help seal, or use your fingers to twist and curl the edges.
Brush the empanadas with the egg wash; this will give them a nice golden glow when they bake.
Pre-heat the oven to 400 F and bake for 15-20 minutes or until golden. Then serve immediately.

Nutrition Information

Show Details

Calories 192kcal (10%) Carbohydrates 4g (1%) Protein 10g (20%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.002g Cholesterol 50mg (17%) Sodium 141mg (6%) Potassium 237mg (7%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 699IU (14%) Vitamin C 25mg (28%) Calcium 103mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 192 kcal

% Daily Value*

Calories	192kcal	10%
Carbohydrates	4g	1%
Protein	10g	20%
Fat	15g	23%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	0.002g	0%
Cholesterol	50mg	17%
Sodium	141mg	6%
Potassium	237mg	5%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	699IU	14%
Vitamin C	25mg	28%
Calcium	103mg	10%
Iron	1mg	6%