Lamb and chorizo empanadillas

50 lamb and chorizo  empanadillas
24 Item



1.Preheat oven to moderately hot 200°C (180°C fan-forced).
2.Sift flour into large bowl, add oil, juice and just enough milk to make a soft dough.
3.Knead dough on floured surface until smooth. Cover with plastic wrap, stand 10 minutes.
4.Divide dough in half, roll each half between sheets of baking paper until 2mm thick, cut each half into twelve 8.5cm rounds.
5.Filling Heat oil in medium frying pan, cook onion and garlic, stirring, until onion is soft.
6.Add lamb, cook, stirring, until browned well. Add remaining ingredients, simmer, uncovered, about 5 minutes or until thickened slightly, cool.
7.Place rounded teaspoons of Filling in centre of each round, fold over,
8.Pinch edges firmly together to seal. Place empanadillas on oiled oven trays, brush with egg. Bake, uncovered, in moderately hot oven about 15 minutes or until browned.

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