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How to make Lamb and capsicum empanadillas

Yield = 24
Prep time: 0:40
Cook time: 0:45
Total time: 1:25

Ingredients

  • 2 cups plain flour
  • 1/2 teaspoon baking powder
  • 40g butter, chopped
  • 2 tablespoons olive oil
  • 3 eggs

Filling

  • 1 tablespoon olive oil
  • 1 brown onion, finely diced
  • 1 small red capsicum, finely diced
  • 250g lamb mince
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon dried oregano
  • 2 teaspoons tomato paste
  • 2 tablespoons white wine
  • 5 pitted green olives, finely chopped
  • 1 tablespoon sultanas

Method

  • Step 1 Place flour, baking powder, butter, oil and pinch salt in a food processor. Process until mixture resembles breadcrumbs. Add 2 eggs and 1 teaspoon cold water. Process until dough comes together, adding more water if necessary. Shape dough into a 10cm disc. Wrap in greaseproof paper and refrigerate.
  • Step 2 Make filling: Heat oil in a saucepan over low heat. Add onion and capsicum. Cook, stirring occasionally, for 10 minutes or until soft. Increase heat to high. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add cumin, oregano, tomato paste and wine. Reduce heat to medium. Simmer for 10 minutes. Season with salt and pepper. Transfer to a bowl. Add olives and sultanas. Stir to combine. Set aside to cool.
  • Step 3 Preheat oven to 200°C. Halve pastry. Roll 1 half between 2 sheets baking paper until 2mm thick. Using a 9cm fluted cutter, cut out 12 rounds. Place 2 teaspoons filling in centre of each round. Brush edges with cold water. Fold pastry over filling. Press edges to seal. Repeat with remaining pastry and filling.
  • Step 4 Using a fork, whisk remaining egg with 2 teaspoons cold water. Brush empanadilla tops with egg mixture. Place on a greased baking tray. Bake for 20 minutes or until golden. Serve hot or at room temperature.