Lamb Empanada

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 5 tablespoons olive oil
• 2 onions, chopped
• 4 garlic cloves, chopped
• 1/2-1 lb boneless lamb loin, diced (depends on just how meaty you want it)
• 3 ounces ham, diced (canadian bacon works, too)
• 1 chorizo sausage (i used about 6 oz.)
• 1 bell pepper (seeded and chopped)
• 3/4 cup wine
• 7 ounces diced tomatoes
• 1 (16 ounce) can black beans
• 3/4 cup corn
• 1 pinch saffron
• 1 teaspoon paprika
• 2 tablespoons chopped fresh parsley
• salt
• pepper
• 9 ounces cornmeal
• 2 teaspoons fast rising yeast
• 1 teaspoon caster sugar
• 9 ounces all-purpose flour
• 1 teaspoon salt
• 1 cup warm water (scant)
• 2 tablespoons oil
• 2 eggs, beaten
• 1 egg, for glaze

Recipe

• 1 make filling:.
• 2 heat 4 t oil in a frying pan and fry the onions, adding the garlic when onions begin to color. set aside.
• 3 add lamb loin and ham to the frying pan and fry till colored, stirring. set aside (add to onions and garlic).
• 4 add 1 t oil, sausage and the peppers to the pan and fry. add to cooked lamb and onions.
• 5 deglaze the pan with the wine, allowing it to bubble and reduce. return all the ingredients to the skillet.
• 6 add the tomatoes, saffron, paprika and parsley and season with salt and pepper. cook gently for 20-30 minutes, leave to cool.
• 7 meanwhile, make the dough. put the cornmeal into a food processor.
• 8 add the dried yeast with the sugar.
• 9 gradually add the flour, salt, water, oil and 2 eggs and beat, to make a smooth, soft dough.
• 10 turn the dough into a clean bowl, cover with a dishtowel and leave in a warm place for 40-50 minutes to rise.
• 11 preheat oven to 400. grease a shallow roasting pan or 12x8 dish. halve the dough, roll out one half on a floured surface, a little larger than the pan.
• 12 lift this into place, leaving a border hanging over the edge.
• 13 spoon in the filling. roll out the other half of dough and lay in place.
• 14 fold the outside edge of bottom crust over the top and press gently all around edges. prick the surface and brush with beaten egg.
• 15 bake pie for 30-35 minutes.
• 16 cut into squares.