Patagonian Lamb Empanadas with Mint Yogurt Sauce

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.

Add the garlic and cook for another minute until fragrant.

Add the ground lamb to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

Stir in the oregano, smoked paprika, cumin, thyme, red pepper flakes (if using), salt, and pepper. Cook for 1 minute more.

Pour in the beef broth (or water) and simmer for 5-10 minutes, allowing the liquid to reduce slightly and the flavors to meld. Remove from heat and let cool slightly.

While the lamb mixture is cooling, prepare the mint yogurt sauce: In a small bowl, combine the yogurt, chopped mint, and lemon juice. Mix well and set aside.

To assemble the empanadas, place a spoonful of the lamb filling in the center of each empanada dough disk. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.

Brush the empanadas with the beaten egg wash.

Place the empanadas on the prepared baking sheet and bake for 25-30 minutes, or until golden brown.

Serve the Patagonian Lamb Empanadas warm with the refreshing mint yogurt sauce.