lkg whole piece boneless lamb shoulder, halved

2 tablespoons peanut oil

5 cloves garlic, crushed

2 tablespoons sugar

3 teaspoons ground allspice

2 teaspoons ground cinnamon 1/3 cup (80ml) lime juice 1/2 cup (125ml) dry sherry 1 cup (140g) slivered almonds, toasted

6 sheets frozen shortcrust pastry

1 egg, beaten vegetable oil, for deep-frying


400g can tomatoes

5 small fresh red chillies, chopped

1/2 CUPS (375ml) water

2 tablespoons tomato paste

2 cloves garlic, crushed

1 teaspoon sugar


1 cup (160g) pepitas

1/2 teaspoon chilli powder

1 tablespoon Worcestershire sauce

Place lamb in large pan, cover with cold water; bring to boil. Simmer, covered, for about iy2 hours or until very tender. Drain lamb; discard cooking liquid. Place cooled lamb in large bowl; using fork, shred finely.

Heat peanut oil in large pan; cook garlic, sugar and spices, stirring, until garlic is soft. Stir in juice, sherry, almonds and lamb; remove from heat. [Can be made ahead to this stage. Cover; refrigerate overnight or freeze.]

Cut 12cm rounds from pastry sheets (you shouLd get 4 rounds from each sheet). Centre 1 rounded tablespoon of filling on each round; brush around edge with egg, fold over and press together to seal. [Can be made 3 hours ahead to this stage. Cover empanadas tightly with plastic wrap; refrigerate.]

Heat vegetable oil in large pan; deep-Opposite Pastitsio

Top right Empanadas with salsa roja and spiced pepitas Right Lamb kofta

fry empanadas, in batches, until crisp and browned lightly; drain on absorbent paper. Serve immediately with Salsa Roja and Spiced Pepitas.

Salsa Roja Blend or process undrained tomatoes and remaining ingredients until pureed; transfer to small pan. Bring to boil; simmer about 10 minutes or until sauce thickens. [Can be made 1 day ahead. Cover; refrigerate.]

Spiced Pepitas Heat butter in medium pan; cook pepitas and powder, stirring, about 5 minutes or until all pepitas pop. Stir in sauce. [Can be made 1 day ahead. Cover; refrigerate.]

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