Spiced Lamb Empanadas with Tomato Chutney and Basil May by Luke Mangan
Spiced Lamb Empanadas with Tomato Chutney and Basil May by Luke Mangan

Spiced Lamb Empanadas with Tomato Chutney and Basil May by Luke Mangan


Ingredients

"I don't think there's anything more satisfying than a hot, freshly made empanada — travelling through Spain, I had one in my hands most days. A classic tapas dish, empanadas also make a great bar snack with a glass of Spanish white wine such as albariño. Instead of lamb, you can use beef, pork or even chicken in these empanadas." ~ Luke Mangan.

4 sheets puff pastry
Plain (all-purpose) flour, for dusting
1 free-range egg, lightly beaten
Green tomato chutney, to serve*

Lamb Filling:

Olive oil, for pan-frying
2 French shallots, finely diced
2 tsp ras el hanout (a North African spice blend, from spice shops and good food stores)
2 tsp oregano leaves
200 g (7 oz) minced (ground) lamb
1 free-range egg, lightly beaten
3 Tbs pouring (single) cream

Basil Mayonnaise :

200 g (7 oz) whole-egg mayonnaise
12 basil leaves, thinly sliced

Green Tomato Chutney (makes 250 g):

1/2 tsp green cardamom pods
1/8 tsp ground turmeric
1/2 cinnamon stick
1 small garlic clove, finely chopped
1.5 cm ( 5/8 inch) piece of fresh ginger, peeled and finely chopped
1/2 onion, finely chopped
500 g (1 lb 2 oz) green tomatoes, cores removed, finely chopped
1/2 green apple, peeled, cored and chopped
100 g (3 1/2 oz/ 1/2 cup) soft brown sugar
45 g (1 1/2 oz/ 1/4 cup) raisins
100 ml (3 1/2 fl oz) cider vinegar

Method

Green Tomato Chutney:

Crush the cardamom seeds, discarding the pods. Add the cardamom seeds to a large saucepan and toast for 30 seconds over medium heat.

Stir in the remaining ingredients and cook for 45 minutes, or until the chutney is nice and thick. Season with salt and pepper.

Remove from the heat and spread the chutney on a flat tray, then place in the refrigerator to chill quickly.

Once chilled, spoon into sterilised jars and use as required. The chutney will keep in the refrigerator for 3–4 weeks.

Lamb Filling:

Heat a splash of olive oil in a frying pan over medium heat. Add the shallot and cook for 3–4 minutes. Add the ras el hanout and oregano and cook for another 30 seconds. Transfer to a bowl and leave to cool.

Add the lamb, egg and cream to the bowl. Mix through and season with salt and pepper.

Empanadas:

Lay the pastry sheets on a floured bench. Cut 10 rounds out of each sheet, using a coffee mug or sturdy glass. Brush the pastry rounds with some of the beaten egg.

Spoon 1 tablespoon of the lamb filling onto each round and fold the pastry over to make a half-moon shape. Squeeze the pastry edges together with your fingers to seal them.

Basil Mayonnaise:

Just before serving, combine the mayonnaise and basil in a bowl.

To Serve:

Preheat the oven to 180C (350F).

Place the empanadas on a baking tray and brush each with the remaining beaten egg. Bake for 20–25 minutes, or until golden brown.

Rest the empanadas for 5 minutes, then serve with tomato chutney and the basil mayonnaise. Made to my mum’s recipe, this chutney is always in my fridge. It’s perfect on steak sandwiches and alongside simple fish dishes.

Credits: Images and recipes from Sharing Plates by Luke Mangan, Murdoch Books, RRP $39.99 with Photography by Nikki To

Photo Credits: Images and recipes from Sharing Plates by Luke Mangan, Murdoch Books, RRP $39.99 with Photography by Nikki To