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The Best Lamb Empanadas Recipe
March 19th, 2025
These Lamb Empanadas are a true crowd-pleaser. With their golden, crispy crust and savory lamb filling, they’re the kind of dish you’ll find yourself making again and again. Paired with a glass of our Pinot Noir, the flavors come together perfectly—light yet rich, with just the right balance. Whether you're hosting a small get-together or simply enjoying a quiet meal at home, these empanadas will quickly become a favorite.
They're meant to be shared, but no one’s judging if you end up keeping them all to yourself!
Why Lamb?
Lamb is a great choice for these empanadas because it has a distinct, rich flavor that really stands out. It’s not too heavy, but it has enough depth to make the filling flavorful and satisfying. The combination of lamb with the sweetness of raisins, the brininess of olives, and a touch of spice from paprika and cayenne makes for a really nice balance of flavors.
Plus, lamb is packed with protein and iron, so you can feel good about what you’re eating. It’s a meat that’s just as suited for everyday meals as it is for special occasions, making it a great option when you want something that feels a little extra but isn’t too complicated.
If you’ve never cooked with lamb before, this is a perfect recipe to try—it’s simple, flavorful, and a great way to enjoy a delicious, satisfying meal.
How to Make Lamb Empanadas
Now that you know why lamb makes the perfect filling for these empanadas, let’s get into the recipe and start making this delicious dish from scratch.
Ingredients
For the dough:
- 3 cups all-purpose flour
- 1 tsp. kosher salt
- 8 Tbsp. unsalted butter, cut into small cubes
- 2 egg yolks
- 2 Tbsp. white wine vinegar
- 9 Tbsp. cold water
For the filling:
- 1 Tbsp. olive oil
- 2 Tbsp unsalted butter
- 2 medium onions, finely chopped
- 1 tsp. Spanish paprika
- 1/8 tsp. cayenne pepper
- ½ lb. ground lamb
- 1 Tbsp. garlic, chopped
- ¼ tsp. dried oregano
- 2 tsp. kosher salt
- 1 bay leaf
- ½ cup beef stock
- 3 Tbsp. seedless raisins
- 8 kalamata olives, chopped
- 1 hard-boiled egg, chopped
- 2 Tbsp. Tabasco sauce
For the glaze:
- 1 egg yolk
- 1 whole egg
- 1 Tbsp. water
Step-By-Step Instructions
For the dough:
- Sift the flour and salt into a bowl.
- Add the butter, egg yolks and vinegar.
- Mix quickly and thoroughly with your fingertips until all ingredients are well incorporated.
- Add 5 Tbsp. of the cold water and continue mixing, gradually adding just enough of the remaining water to make a firm dough.
- Refrigerate until ready to use.
For the filling:
- Heat the oil and butter in a sauté pan.
- Add the onions, paprika and cayenne and sauté over medium heat until light brown around the edges, approximately 5 minutes.
- Add the lamb, garlic, oregano, salt, bay leaf and cook until all the liquid has evaporated.
- Add the beef stock and continue cooking until the stock has almost evaporated.
- Mix in the raisins and olives.
- Remove from the heat and let cool.
- Stir in the chopped hard boiled egg.
- Salt to taste and set aside.
Creating the empanadas:
- Preheat the oven to 375º degrees.
- Roll the dough into a 16-inch square on a lightly floured surface (approximately 1/8” thick).
- Cut out circles approximately 5 inches in diameter.
- Knead and re-roll the leftover pieces of dough and cut into additional circles.
- Place a heaping tablespoon of the meat filling onto each of the circles of dough, leaving a ½-inch border.
- Brush the border of the dough with the juices from the filling or with water.
- Fold the dough over to form a half-circle, pressing the edges together with your fingertips or the tines of a fork to seal.
- Poke the top of each empanada once or twice with the tines of the fork.
- Arrange the empanadas on a baking sheet lined with parchment paper.
- Beat the egg yolk and egg with the water and brush the empanadas with the glaze.
- Bake for 30 minutes, or until golden brown.
- Remove the baking sheet from the oven and transfer the empanadas to a serving platter or individual plates.
Serve the lamb empanadas hot. (Serves 12)
Perfect Pairings with Murphy-Goode Pinot Noir
Our Murphy-Goode Pinot Noir is the perfect wine to pair with these Lamb Empanadas. Its bright red fruit flavors, like cherry and raspberry, complement the savory richness of the lamb without overpowering it. The wine’s natural acidity cuts through the richness of the filling, providing a refreshing balance with every bite.
The subtle earthy and spicy notes of the Pinot Noir also enhance the flavors of the spices in the empanadas, like paprika and cayenne. This wine is light and smooth, yet full of character, making it an easy match for the complex flavors of the dish and a great choice for any occasion.
