- 1 big red onio
- 3 shallots
- 2 carrots
- 1 garlic clove
- 4 teaspoons of sugar (I used coconut sugar) , put less if not fa
- 1 can of tomato purée
- Bunch of fresh (or dry) thyme
- A pinch of cumi
- 400gr shredded slow cooked lamb (can be replaced by knife cut red meat, chicken or mushrooms if a veggie replacement is preferred). Can be more or less quantity depending on taste!
- 1 teaspoon Maizena in case the filling is too runny
- pâté feuilletée / puff pastry
- 1 egg for the egg wash
- For the mint-champagne chimichurri:
- Fresh parsley, cilantro and mi
- Dry Chili flakes, oregano, rosemary, garlic and any preferred herbs
- Champagne, cider vinegar to taste and lots of olive oil!
TO BE PAIRED WITH BRUT ROSE
Slow cooked lamb empañadas
By Sabrina Goldin and Stéphane Abby
"Empanadas are a very versatile dish, anything goes for the filling! Veggies can be replaced by any seasonal or preferred vegetables. Personally, I like my empanadas with big pieces of veggies contrary to everything really tiny minced. So, feel free to cut everything in the desired and preferred size and style".
Sabrina Goldin
Sabrina Goldin
Try the recipe
You'll need
Instructions
For the empanadas:
- Cut all veggies, I like mine in rustic big pieces
- Sauté onions with lots of olive oil until they begin to caramelize then add shallots, carrots and garlic. Add sugar, salt & cook until carrots start to be tender. Add thyme, cumin and any other herb you like (bay leaves, oregano,
etc).
- Add the cooked shredded meat and sauté for 3 minutes. Add the tomato purée and lots of pepper and simmer for a while until it thickens.
- Take off the filling from the heat and leave that to cool down. If you have the time, flavors are best when fillings are left to chill overnight.
- Flour your working surface and cut the dough in circles. Pastry or puff dough has to be worked fast because butter melts easily, work on a marble top if possible. Size depends on taste, the empanadas we cooked here are 12 cm diameter, you can do smaller ones too.
- If necessary, chill the dough circles before assembling.
To assemble:
- Put the dough circles on the palm of your hand, get some water and wet slightly the circumference/ border of
the dough. Put a full teaspoon of filling inside and close the empanada by pressing the borders. You will have a half-moon shaped pocket. For the final “repulgue” style, either look for a tutorial on how to close an Argentine empanada or close by pressing a fork on the border.
-With a brush paint with egg wash, put on an oven tray lined with parchment paper and take to a preheated 180• oven for 20 minutes or until golden. Whilst the empanadas are cooking do the chimichurri!
-Cut a bunch of fresh herbs and put them in a mortar together with olive oil. Mortar until a paste forms and add the dry herbs and spices, then add a splash of Veuve Clicquot Rose Champagne, a splash of cider vinegar and lots of olive oil until you reach your desired texture! Make a salad, we did ours with radicchio, some greens, red blood oranges, feta cheese and dry calendula.
- Cut all veggies, I like mine in rustic big pieces
- Sauté onions with lots of olive oil until they begin to caramelize then add shallots, carrots and garlic. Add sugar, salt & cook until carrots start to be tender. Add thyme, cumin and any other herb you like (bay leaves, oregano,
etc).
- Add the cooked shredded meat and sauté for 3 minutes. Add the tomato purée and lots of pepper and simmer for a while until it thickens.
- Take off the filling from the heat and leave that to cool down. If you have the time, flavors are best when fillings are left to chill overnight.
- Flour your working surface and cut the dough in circles. Pastry or puff dough has to be worked fast because butter melts easily, work on a marble top if possible. Size depends on taste, the empanadas we cooked here are 12 cm diameter, you can do smaller ones too.
- If necessary, chill the dough circles before assembling.
To assemble:
- Put the dough circles on the palm of your hand, get some water and wet slightly the circumference/ border of
the dough. Put a full teaspoon of filling inside and close the empanada by pressing the borders. You will have a half-moon shaped pocket. For the final “repulgue” style, either look for a tutorial on how to close an Argentine empanada or close by pressing a fork on the border.
-With a brush paint with egg wash, put on an oven tray lined with parchment paper and take to a preheated 180• oven for 20 minutes or until golden. Whilst the empanadas are cooking do the chimichurri!
-Cut a bunch of fresh herbs and put them in a mortar together with olive oil. Mortar until a paste forms and add the dry herbs and spices, then add a splash of Veuve Clicquot Rose Champagne, a splash of cider vinegar and lots of olive oil until you reach your desired texture! Make a salad, we did ours with radicchio, some greens, red blood oranges, feta cheese and dry calendula.
