Empanadas de cordero are a specialty of the Andean region of Argentine Patagonia, where lamb is a local staple ingredient that replaces beef in the traditional filling.
The lamb is first oven-cooked until the meat falls off the bone, then combined with onion, bell pepper, and spices for a juicy, flavorful filling.
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Argentine Lamb Empanadas
- Prep Time: 40 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 empanadas
- Category: Appetizer
- Cuisine: Argentine
Ingredients
Nutrition
- Calories: 210
Ingredients
- 1 kg of Patagonian lamb (shoulder or leg) (about 2.2 lb, one medium piece)
- to taste of coarse salt
- 2 of onions, chopped
- 1 of red bell pepper, chopped
- 2 cloves of garlic, minced (optional)
- 3 tablespoons of olive oil
- 1/2 cup of malbec wine (optional)
- 1 teaspoon of sweet paprika (optional)
- 2 tablespoons of chopped parsley (optional)
- to taste of lemon zest (optional)
- 12 pieces of criollo empanada dough discs
Instructions
- Cook the lamb, place the piece in a baking dish with a little water and coarse salt, and cook until the meat pulls away easily from the bone, about 75 minutes.
- Shred it, let it cool slightly and shred the meat by hand or with a fork, discarding bones and excess fat.
- Brown the vegetables, in a skillet with olive oil, cook the onion, bell pepper, and garlic until soft.
- Add the wine, pour in the malbec and let the alcohol cook off before continuing.
- Add the lamb, stir in the shredded meat and cook until all the liquid in the pan has evaporated.
- Season, remove from the heat and add salt, parsley, paprika, and lemon zest; mix well and let cool completely before filling.
- Assemble the empanadas, spoon a portion of filling into the center of each dough disc, close, and crimp the edges by hand.
- Bake, cook in a preheated oven at 180°C (355°F) until the dough is golden, about 20 to 25 minutes.
Tips for getting them right
- Letting the filling cool completely before assembling keeps the dough from getting soggy or tearing.
- Cook the filling until no liquid remains in the pan, so the empanadas don’t burst open while baking.
- The malbec adds depth of flavor, but it can be left out for a simpler version.
- Crimping the edges well is key so the filling doesn’t leak out during baking.
Traditional variations
- Some versions add smoked bacon, cumin, and smoked paprika instead of wine and lemon zest.
- Some households fry them in oil instead of baking, for a crispier result.
How to serve
Empanadas de cordero are served hot, straight out of the oven, as an appetizer or main dish.
They’re perfect for sharing at gatherings, paired with a glass of Patagonian red wine.
Recommended sides
- Patagonian red wine
- Salsa criolla
- Simple salad
Did you know?
In the Andean region of Patagonia, lamb naturally replaces beef in many traditional recipes, including empanadas, since it’s a local staple of the area.
The criollo dough used for this type of empanada is traditionally made with water and melted fat, which gives it its characteristic texture once baked.
Frequently Asked Questions
Because in the Andean region of Patagonia, lamb is a typical, abundant local product, so it naturally replaces beef in many traditional recipes.
It's important to cook the filling until all the liquid in the pan has evaporated and let it cool completely before assembling the empanadas.
Yes, some households fry them in oil for a crispier result instead of the traditional oven bake.
About 75 minutes in the oven with a little water and coarse salt, until the meat pulls away easily from the bone.
