Mallorcan Empanada Delight
Mallorcan Lamb and Sobrasada Pie
Ingrediënten
Yield: 6 servings 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, diced 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 minced
- ½ cup dry white wine
- Scant ⅛ teaspoon saffron threads crumbled
- ¼ pound sobrasada or soft cooking chorizo casing removed and finely chopped
- 1 large egg lightly beaten (for brushing)
Instructies
Prepare the Dough:
- In a bowl, combine the flour and salt.
- Cut in the lard or shortening until the mixture resembles coarse crumbs.
- Add the olive oil, orange juice, and ice water.
- Mix until the dough comes together.
- Divide the dough into 2 equal parts, shape each into a disk, wrap in plastic, and chill for at least 30 minutes.
Prepare the Filling:
- Heat olive oil in a large skillet over high heat.
- Add the diced lamb, season with salt and pepper, and cook until browned on all sides.
- Transfer the lamb to a plate.
- In the same skillet, add more oil if needed and sauté the onions and garlic until translucent, around 2 minutes.
- Reduce heat, cover, and cook for an additional 20 minutes.
- Return the lamb to the skillet, add wine, and sprinkle in crumbled saffron.
- Cook uncovered until the liquid reduces by half.
- Stir in the sobrasada or chorizo, cooking for an extra 2 minutes.
- Allow the mixture to cool.
Assemble the Pie:
- Preheat the oven to 350°F (175°C).
- Roll out each dough ball between sheets of wax paper into 13-inch rounds.
- Place one round on an ungreased baking sheet.
- Spread the cooled meat mixture over the dough, leaving a 1-inch border.
- Cover with the second dough round.
- Roll up the edges and crimp to seal well.
- Cut a small hole in the center of the top dough for steam to escape.
- Brush the dough with beaten egg.
Bake and Serve:
- Bake for approximately 30 minutes until the pie is golden brown.
- Allow it to cool slightly before slicing.
Notes / Tips / Wine Advice:
Serve the Mallorcan Lamb and Sobrasada Pie either warm or at room temperature.
Nutritional Information
Calories: 450 kcal
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