Spiced Lamb Yogurt Pastry — Lamb Yogurt Empanada - Mansaf Empanada
Argentine empanada pastry filled with Jordanian mansaf-spiced ground lamb bound in tangy yogurt sauce with toasted pine nuts and sumac, baked deep gold, served with a bright mint chutney.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice onion. Mince 4 garlic cloves for the filling and 2 for the chutney. Crack dried limes, tap out seeds, and grind shells to a coarse powder. Pick mint and parsley leaves. Mince green chilis. Cut lemons into wedges.
Build 1
Whisk flour and 1 tsp salt in a bowl. Rub in cold butter with fingertips until the mix looks like coarse sand. Whisk 1 egg with ice water and stir into the flour with a fork until a shaggy dough forms. Knead 60 seconds, wrap, and rest in the fridge 15 minutes.
Sear
Heat 2 tbsp olive oil in a skillet over medium 60 seconds. Add onion and cook 3 minutes until soft. Add lamb, breaking it up, and brown 4–5 minutes until no pink remains. Stir in filling garlic, cardamom, allspice, cinnamon, turmeric, dried lime powder, 0.5 tsp salt, and pepper 90 seconds until fragrant.
Build 2
Whisk Greek yogurt with 2 tbsp flour for binding in a small bowl. Stream into the lamb pan over low heat, stirring constantly 3 minutes until the sauce turns glossy ivory without breaking. Stir in pine nuts and 1 tsp lemon juice. Cool 5 minutes off the heat.
Build 3
Roll dough on a floured surface to 3mm thick. Cut 6 discs roughly 14cm across. Spoon a sixth of the mansaf filling onto each disc. Fold over into half-moons, press the edges firmly, and crimp by folding and pinching to make a repulgue seam. Preheat oven to 400°F.
Bake
Whisk 2 egg yolks with milk and brush over the empanadas. Lay on a parchment-lined sheet pan and bake 22–24 minutes until deep gold and the seams crisp.
Plate
Pulse mint, parsley, chutney garlic, green chilis, vinegar, 2 tbsp olive oil, and a pinch of salt in a small chopper to a bright green chutney. Lift empanadas to plates, dust with sumac, set the mint chutney alongside, and serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.