Slow cooked lamb empañadas

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

Try the recipe

You'll need

  • 1 big red onion
  • 3 shallots
  • 2 carrots
  • 1 garlic clove
  • 4 teaspoons of sugar (I used coconut sugar) , put less if not fan
  • 1 can of tomato purée
  • Bunch of fresh (or dry) thyme
  • A pinch of cumin
  • 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 mint
  • Dry Chili flakes, oregano, rosemary, garlic and any preferred herbs
  • Champagne, cider vinegar to taste and lots of olive oil!
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,
- 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.


Sabrina Goldin and Stéphane Abby

Sabrina arrived in Paris from Argentina in 2014, with a degree in industrial design and a handbag brand. She had a passion for food but no experience in the restaurant world. Here she meets Stéphane, whose grandmother owns a restaurant hotel in Ivory Coast. Together, they decided to launch Asado Club, with the idea to democratise Argentine street food. Since the first days of Asado Club, a lot has happened: they gave life to Carbòn, which has gone through many mutations throughout all the different lockdowns and curfew regulations. They opened then closed Cantina. They launched Mesa, a plant-based restaurant in the Hoy yoga hotel. They plan to open a bar in Sardinia. In a nutshell, Sabrina and Stéphane never surrender, and this is the story Veuve Clicquot wishes to tell.

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