Pastry is a probably the most versatile ingredient on earth. Not only can it transform as easily from salty to sweet but it works for all seasons. In summer, few things beat a beautiful, light quiche for lunch or a fresh tart for a light supper. And winter wouldn’t be complete without a regular helping of home-made pie on the menu. My Home-made chicken pie is a crowd favourite (and I will be blogging about it soon) but yesterday, I had some puff pastry and lamb in the freezer and although I was seriously craving lamb curry, I felt like the comforting crispness of pastry even more.
And hence, the lamb curry empanada was born. (I use the term “born” loosely as I’m sure other’s have done this before) And honestly, it was really really REALLY good! I mean, everyone loves a good lamb curry/stew with rice but when wrapped in delicate, flaky pastry it just moves up a notch! Any lamb curry would do but I’ve posted mine so you can take a look. I really love Indian food but I’m no purist so I add soy sauce, wine, anything really that I feel like on the day. So if you ARE a food-purist, please forgive me. I used deboned lamb for the empanadas just to make it easier for myself.
I almost never make my own pastry, because I find the pastry in the shops today are very good quality and there is no way I’m going to spend hours making my own puff pastry when someone has already done all the hard work for me. I cut quite large ovals out of the pastry after rolling it quite thin and just put a big spoonful of the curry in the middle, brushed some water around the edges and folded it over. Crimped the edges with a fork and popped them into the oven (180°C) and baked them for 20-25 minutes until they were golden and crisp.
1kg Braising/Stewing Lamb
2 Bay Leaves
2 onions, Sliced
500ml Red wine
2.5 tsp Garam Masala
2 tsp Chilli
8 Garlic cloves, crushed
2″ piece of Ginger, minced
5 tbsn oil
2 tbsn Soy Sauce
5 cardamom pods
3/4 cup seasoned flour
- Dust the lamb with the flour.
- In a big heavy-based pot, brown the lamb in batches in some of the oil
- Remove all the meat from the pot and fry the onions, garlic, ginger until softened and lightly golden. Add the spices and fry until the pot seems abit dry. Add the bay leaves and the lamb, stir around and then add the liquids.
- Allow to simmer (covered) for app 2 hours or until the lamb is really tender.
- Remove the lid, add 2 tsp cornflour mixed with some cold water and allow to thicken slightly.