Lamb And Capsicum Empanadillas

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Entertaining a crowd is easy with these tasty lamb mince pastries.

The ingredient of Lamb And Capsicum Empanadillas

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

The Instruction of lamb and capsicum empanadillas

• 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
• 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
• preheat oven to 200u00b0c 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
• 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

Nutritions of Lamb And Capsicum Empanadillas

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