In a large bowl combine the pre-cooked lamb, onion, garlic, potato and spices.
Prepare the barbecue for indirect cooking over indirect medium heat (180-230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Cut four 12cm diameter rounds from each sheet of the pastry. Spoon 1 tablespoon of the filling onto the centre of each pastry round. Fold the pastry over to create a semi-circle. Press down on the edges to create a seal. If desired, crimp the edges. Place onto lined baking tray. Pierce the pastries with a fork, to let any steam escape.
Brush the empanadas with the beaten egg and bake the empanadas over indirect medium heat for 25 minutes per tray.
Serve with tomato sauce or chutney.
Ingredients
Directions
In a large bowl combine the pre-cooked lamb, onion, garlic, potato and spices.
Prepare the barbecue for indirect cooking over indirect medium heat (180-230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Cut four 12cm diameter rounds from each sheet of the pastry. Spoon 1 tablespoon of the filling onto the centre of each pastry round. Fold the pastry over to create a semi-circle. Press down on the edges to create a seal. If desired, crimp the edges. Place onto lined baking tray. Pierce the pastries with a fork, to let any steam escape.
Brush the empanadas with the beaten egg and bake the empanadas over indirect medium heat for 25 minutes per tray.
Serve with tomato sauce or chutney.
