Empanadas

Hi, Chef Sandy Krebs here! I had a beautiful roast leg of lamb for Christmas dinner last night. For all of you that did the same and are wondering what to do with all those left overs, here's one of my favorite thing to do with lamb.

Empanadas

Pastry Dough

1 2/3 cup All Purpose Flour

A pinch of salt

4 ounces Butter

1/3 cup milk

Cut together flour, salt and butter. Add milk slowly working dough as little as possible. Wrap in plastic and let rest in refrigerator while you make filling (or as long as overnight).

Filling

2 tablespoons Olive Oil

1 pound Lamb, Beef or Pork chopped into very small cubes (or ground) I like it best with lamb.

1 large Onion, chopped small

1 red (sweet) Bell Pepper, chopped small

2 Jalapeno Peppers (seeds removed) chopped very small

Heat olive oil then add the rest of the ingredients. Cook in pan until well browned. Let cool.

Add to the meat mixture…

1 medium boiled Potato, first cook and cool, then chop

2 hard boiled Eggs, chopped

10 Green Olives, chopped

2 tablespoons Raisins, chopped

1 tablespoon Paprika

1 tablespoon chopped Parsley

Salt and pepper to taste

If you like you can add 4 ounces of Shredded Cheese but it is not necessary. You want something just a little strong, but not too strong, with a nutty flavor).

On a board with flour roll out the pastry dough into rounds handling the dough as little as possible. Put filling on half the round and fold dough over top to make a crescent. Pinch edges.

Beat together 1 egg with 1 tablespoon milk. Brush tops of pastries.

Place on well oiled paper and cook in 350 degree oven until brown.