Lamb Empadillas

• From: American Lamb Board

Ingredients

• 1 tablespoon olive oil

• 1/3 cup finely chopped onion

• 2 cloves garlic, finely chopped

• 1/4 cup pine nuts

• 1 pound ground American Lamb

• 1/2 cup Spanish olives, stuffed with pimento

• 1-1/2 teaspoons ground cumin

• 1 teaspoon dried oregano leaves, crushed

• 1 teaspoon salt

• 3/4 teaspoon pepper

• 5 dashes red pepper sauce

• 1 egg

• 1 tablespoon water

• 2 recipes pastry for double crust pie, rolled 1/16-inch thick

These Spanish specialties are a handful of richly flavored ground lamb, nuts, and olives surrounded by a flaky pastry crust.

Directions

• In large frying pan, heat oil. Cook onion, garlic and pine nuts for 3 to 5 minutes; stirring occasionally. Add lamb, finely crumble and cook until lamb is no longer pink. Drain well.
• Add olives, cumin, oregano, salt, pepper and red pepper sauce; set aside.
• In small bowl, make egg wash by beating together egg and water; set aside.
• Using cookie cutter, cut 4-inch rounds out of pastry. Fill each with tablespoon of filling. Fold over to make half moon; crimp edges to seal. Cut three 1-inch slits in top of pastry.
• Brush with egg wash. Place on greased cookie sheet. Bake in 375° F oven for 20 to 25 minutes until golden brown. Serve warm or cold.