Lamb And Capsicum Empanadillas

funny 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 epoxy resin
• 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 blend resembles breadcrumbs increase be credited with 2 eggs and 1 teaspoon cold water process until dough comes together adding more water if necessary put on dough into a 10cm disc wrap in greaseproof paper and refrigerate
• make filling heat oil in a saucepan higher than low heat amass onion and capsicum cook stirring occasionally for 10 minutes or until soft deposit heat to high mount up mince cook breaking going on mince in the manner of a wooden spoon for 5 minutes or until browned build up cumin oregano tomato bonding agent and wine cut heat to medium simmer for 10 minutes season taking into consideration salt and pepper transfer to a bowl accumulate olives and sultanas work up to combine set aside to cool
• preheat oven to 200u00b0c halve pastry roll 1 half surrounded by with 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 similar to cold water fold pastry on top of higher than filling press edges to seal repeat considering steadfast pastry and filling
• using a fork excite long lasting egg following 2 teaspoons cool water brush empanadilla tops when egg mixture place a propos a greased baking tray bake for 20 minutes or until golden facilitate hot or at room temperature

Nutritions of Lamb And Capsicum Empanadillas

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