Lamb & Pea Empanadas | Good Chef Bad Chef x Lighthouse Flour

Recipe by: Adrian Richardson
Time: 45 minutes
Serves: make 8 empanadas
Ingredients:
For the dough
4 cups plain flour
125g butter, cold, cut into cubes
½ cup warm water
1 egg
Lamb and pea filling
1 brown onion, diced
4 cloves garlic, roughly chopped
2 tbsp extra virgin olive oil
Salt and pepper
1 bay leaf
½ bunch thyme, leaves only
200g lamb rump, diced
1 tbsp tomato paste
250ml beef stock
¼ cup pea
2 tbsp cornflour mixed with water
Dipping sauce
¼ cup yoghurt
2 spring onion, finely chopped
¼ bunch coriander, finely chopped
2 tbsp sundried tomatoes, chopped
2 tbsp olives
¼ bunch dill, chopped
2 tbsp extra virgin olive oil
Salt and pepper
Method:
Sauté onion and garlic with a splash of olive oil in a pan on medium heat. Season with salt and pepper and cook for a minute, then add bay leaf, thyme and lamb. Sauté to brown off the lamb, then add the tomato paste and stir to combine.
Add the stock and bring the mixture to a boil, then allow it to simmer until most of the liquid has evaporated.
Once the lamb is tender, fold in the peas. Add water and mix with cornflour to form a mixture, then use it to thicken the lamb.
Remove from heat. Set aside in a bowl.