Spiced Lamb Empanadas | The BBQ Barn
In a large bowl combine the lamb, onion, garlic, potato, and spices. Prepare the barbecue for indirect cooking over medium heat (180° to 230°C).
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Cooking tools:
- Grill
- Trivet
- Convection tray
- Cookie cutter
- Mixing bowl
- Spoon
- Baking sheet
- Parchment paper
- Fork
- Pastry brush
Ingredients
- 400 g grams leftover pulled lamb (or roast), see Weber Smoked Pulled Lamb recipe, chilled, finely chopped
- 1 brown onion, peeled, finely diced
- 2 cloves garlic, crushed
- 1 l large white potato, peeled, finely diced
- 1 tsp teaspoon garam masala
- 1 tsp teaspoon coriander
- 1 tsp teaspoon turmeric
- 1 tsp teaspoon cumin
- ½ tsp teaspoon chilli powder
- 8 sheets puff pastry
- 1 egg, lightly whisked
- Tomato sauce or chutney, to serve
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