Empanada Mallorquina
Mallorcan Lamb and Sobrasada Pie
Sobrasada, the well-seasoned sausage typical of Mallorca, similar in taste to chorizo but softer and more spreadable, combines with lamb, onions, and a touch of saffron to create a sensational empanada. The dough commonly used in Mallorca is unique, made with lard, olive oil, and freshly squeezed orange juice.
Ingredients
Serves: 6 as a main course or 8 as an appetizer
Mallorcan Empanada Dough
- 2½ cups unbleached all-purpose flour
- ¼ teaspoon kosher or sea salt
- 6 tablespoons chilled lard or vegetable shortening cut into several pieces
- 3 tablespoons mild olive oil
- 3 tablespoons fresh orange juice
- ¼ cup ice water
Filling
- 2 tablespoons olive oil
- 1 pound lean lamb from the leg or shoulder, cut into ½-inch pieces
- Kosher or sea salt
- Freshly ground black pepper
- 2 medium onions such as Vidalia or other sweet onions, thinly sliced
- 2 garlic cloves finely chopped
- ½ cup dry white wine
- Scant ⅛ teaspoon saffron threads crumbled
- ¼ pound sobrasada or soft cooking chorizo skinned and finely chopped
- 1 large egg lightly beaten, for brushing
Instructions
Prepare the filling:
- Heat the olive oil in a large skillet over high heat until it starts to smoke.
- Add the lamb and cook, stirring, until it’s browned on all sides.
- Season with salt and pepper as it cooks.
- Transfer the browned lamb to a warm platter.
- Add the sliced onions and chopped garlic (and a little more oil if necessary) to the skillet and cook, stirring, until the onion becomes wilted and transparent, which takes about 2 minutes more.
- Reduce the heat to low, cover, and let it cook for an additional 20 minutes.
- Add the browned lamb back to the skillet and stir in the white wine and crumbled saffron.
- Cook uncovered, stirring occasionally, until the liquid is reduced by half.
- Stir in the sobrasada (or chorizo) and cook for about 2 minutes more.
- Allow the mixture to cool.
- Preheat the oven to 350°F.
- Divide the dough into 2 equal portions.
- Roll each portion between sheets of wax paper into a 13-inch round.
- Place one of the rounds on an ungreased cookie sheet and spread the meat mixture evenly over the dough, leaving a 1-inch border.
- Cover with the second dough round.
- Roll up the edges and press them to seal well.
- Create a small hole in the center of the dough with a knife.
- Brush the top with the beaten egg.
- Bake for about 30 minutes or until it turns a delightful golden brown.
Notes / Tips / Wine Advice:
Serve the Mallorcan Lamb and Sobrasada Pie either hot or at room temperature, savoring the flavors of Mallorca. Enjoy!
