Note: it’s totally fine if you end up devouring the whole batch of these empanadas by yourself.
Chef Ryan puts our Smoked Paprika and Prime Rib blend to work to level up some lamb for these fried pastries.
Making a big batch of these babies? They can be frozen before or after cooking them for a quick snack, just reheat them.
Check out more recipes from Chef Ryan here.
Prime Rib Lamb Empanadas
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
Ingredients
Scale
- 1–2 lbs of ground lamb (depending on how many empanadas your going to make)
- Your favorite pie dough recipe
- 1 medium onion, diced
- 3 cloves garlic, finely chopped
- 3 tbsp (per 1 lbs of lamb) of Spiceology Prime Rib seasoning
- 2 tbsp Spiceology Smoked Paprika
- 4 tbsp, flat leaf parsley, chopped
- Canola oil for frying
For Dip
- 1/2 cup plain yogurt
- 1 tsp Spiceology Smoked Paprika
- 1/2 lemon zested
- 1 tbsp lemon juice
- 1 tbsp flat leaf parsley
Instructions
- Either grind your lamb yourself or buy already ground lamb. Season your lamb with Spiceology Prime rib and Smoked Paprika.
- In a large pan cook your onion and garlic for 3-4 minutes, until fragrant. Add in your seasoned lamb and cook until your liking, being careful not to overcook or the lamb will become tough. Remove from heat and allow to cool.
- Roll out your pie dough and cut into circles however big you want your empanadas to be.
- Heat your oil to 350°F.
- Place a small amount of parsley on the bottom of your circle of dough and add in a few tablespoons of your lamb. Brush water on the edge of the dough. Bring both edges together and crimp with your finger and then again with a fork making a tight seal.
- Carefully add to your hot oil and cook for 3-4 mins per side or until golden brown all around. Let cool.
- While they are cooling whip up a quick yogurt dipping sauce. Mix together plain yogurt, lemon zest and juice, parsley and smoked paprika.
- Enjoy these empanadas warm. These can be frozen before or after cooking them for a quick snack, just reheat them!
