Lamb Empanadas Tucumanas with Hard-Boiled Egg

Savor the authentic flavors of Tucumán with these savory empanadas. Tender lamb, aromatic spices, and the creamy richness of hard-boiled egg combine to create a uniquely delicious experience.

Prep Time

45 minutes

Total Time

1 hour 15 minutes

Calories

325 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.08/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Lamb•Eggs

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

12discsEmpanada Dough Discs(Approximately 4-5 inches in diameter; store-bought or homemade)

£3.00

1poundGround Lamb(Lean ground lamb)

£5.50

1mediumOnion(Finely chopped)

£0.30

0.5mediumRed Bell Pepper(Finely chopped)

£0.40

2stalksGreen Onion(Finely chopped)

£0.30

3largeHard-Boiled Eggs(Chopped)

£1.00

0.3cupGreen Olives(Pitted and chopped)

£0.60

2tablespoonsRaisins(Optional, for added sweetness)

£0.15

1teaspoonGround Cumin

£0.10

0.5teaspoonSmoked Paprika

£0.10

0.3teaspoonCayenne Pepper(Adjust to taste for desired spiciness)

£0.05

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack Pepper(Or to taste)

£0.05

0.5cupBeef Broth(Low sodium)

£0.20

1largeEgg(Beaten, for egg wash)

£1.00

2tablespoonsOlive Oil

£0.25

Total Cost

£13.01

£1.08 per serving

Instructions

1.
**Prepare the Filling:** Heat olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper and cook until softened, about 5-7 minutes.
2.
Add the ground lamb to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess grease.
3.
Stir in the cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for another minute to release the flavors.
4.
Pour in the beef broth and bring to a simmer. Reduce heat and cook for 10-15 minutes, or until most of the liquid has evaporated. The filling should be moist but not watery.
5.
Remove the skillet from the heat and let the filling cool slightly. Stir in the chopped hard-boiled eggs, green onions, green olives, and raisins (if using).
6.
**Assemble the Empanadas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
7.
On a lightly floured surface, place one empanada dough disc. Spoon about 2-3 tablespoons of the lamb filling into the center of the disc.
8.
Moisten the edges of the dough with water or egg wash. Fold the dough over to form a half-moon shape. Press the edges firmly to seal. You can crimp the edges with a fork for a decorative touch.
9.
Place the assembled empanada on the prepared baking sheet. Repeat with the remaining dough and filling.
10.
Brush the tops of the empanadas with the beaten egg wash for a golden-brown finish.
11.
**Bake the Empanadas:** Bake in the preheated oven for 25-30 minutes, or until golden brown and the dough is cooked through.
12.
Let the empanadas cool slightly before serving. Enjoy hot!

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My Notes

Nutrition Information

Nutrition per serving (110g)

325 kcal / 1359 kJ

Carbs

21g

8% of RDA

Fat

19g

27% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a spicier kick, add more cayenne pepper to the filling.

If you don't have beef broth, you can use chicken broth or water.

You can make the filling ahead of time and store it in the refrigerator for up to 2 days.

To freeze empanadas, bake them until lightly golden, let cool completely, then wrap individually and freeze. Reheat in the oven until warmed through.

Serve with a side of chimichurri sauce or a squeeze of lemon juice for added flavor.

Cooking Equipment

Large skillet

Large bowl

Baking sheet

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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