American Lamb Empadillas

RH Staff

Yield: 3 dozen.

1 Tbsp. olive oil
¹ /3 cup finely chopped onion
2 cloves garlic, finely chopped
¹ /4 cup pine nuts
1 lb. ground American lamb
¹ /2 cup chopped Spanish olives, stuffed with pimento
1 ¹ /2 tsp. ground cumin
1 tsp. dried oregano leaves, crushed
1 tsp. salt
³ /4 tsp. pepper
5 dashes red pepper sauce
1 egg
1 Tbsp. water
2 recipes pastry for double crust pie, rolled 1 ¹ /16" thick

In large frying pan, heat oil. Cook onion, garlic and pine nuts for 3 to 5 minutes, stirring occasionally. Add lamb, finely crumble and cook until lamb is no longer pink. Drain well. Add olives, cumin, oregano, salt, pepper and red pepper sauce. Set aside.

In small bowl, make egg wash by beating together egg and water; set aside.

Cut 4" rounds out of pastry. Fill each with 1 Tbsp. filling. Fold over to make half moon; crimp edges to seal. Cut three 1" slits in top of pastry. Brush with egg wash. Place on greased cookie sheet. Bake at 375°F for 20 to 25 minutes until golden brown. Serve warm or cold.

AMERICAN LAMB BOARD