Galician Lamb Empanada
Galicia — Mother recipe · en it
A classic of Galician cuisine, Empanada de Cordero is a rich and delicious dish, featuring roasted lamb wrapped in a crispy pasta dough.
⏱️ 30 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 250 g of roasted lamb
- 150 g of sweet potatoes
- 100 g of onion
- 50 g of parsley
- 2 eggs
- 250 g of empanada dough
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of salt
- oil for frying
Method
- Take the roasted lamb and cut it into small cubes.
- Cut the sweet potatoes into cubes and cook them in salted water.
- Boil the vegetable and sauté the onion.
- Mix the lamb, sweet potatoes, onion, and vegetable in a bowl.
- Add the chopped parsley, salt, and pepper.
- In another bowl, beat the eggs with salt and pepper.
- With a spoon, spread the dough and fill with the lamb mixture.
- Close the Empanada with the remaining dough and make nice cuts to let the edge emerge.
- Fry the Empanada in hot oil until golden brown.
The story
Empanada de Cordero has its roots in the Galicia region of Spain, where it was long a popular dish among farmers, who prepared it with local and simple ingredients.
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