I’ve posted an empanadas recipe on this blog before which was largely based on a class I took in Argentina. Here is a variation of that recipe that uses lamb (thanks to ML for coming up with this as it’s brilliant):

The Filling

In a large skillet, heat up a tablespoon of olive oil. Add 1.5 lb of ground lamb with a tablespoon of cumin, and paprika. As the lamb cooks, sprinkle salt and pepper to desired taste. Add feta cheese to the filling when stuffing the empanadas.

Mint Chutney

To accompany the empandas, here is a delicious mint chutney recipe inspired by the kind you find in Indian restaurants. Mix equal parts mint and cilantro in a blender, along with a fifth of a part of green onions. Add a table spoon ofolive oil, the juice of half a lime, red chilli powder (to spice preference) and a tablespoon of Sriracha. Blend well until all ingredients are mixed and chopped well. Add salt to taste.

The Tapas

Prepare the empanadas as described here in “The tapas” section.

Recommended wine pairing: Cabernet Sauvignon or Malbec.