Spiced Lamb Empanadas

  • Prep Time
    30 mins
  • Cook Time
    25 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 400g 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 large white potato, peeled, finely diced

  • 1 teaspoon garam masala

  • 1 teaspoon coriander

  • 1 teaspoon turmeric

  • 1 teaspoon cumin

  • ½ teaspoon chilli powder

  • 8 sheets puff pastry

  • 1 egg, lightly whisked

  • Tomato sauce or chutney, to serve


Step 1
In a large bowl combine the pre-cooked lamb, onion, garlic, potato and spices.

Step 2
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.

Step 3
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.

Step 4
Brush the empanadas with the beaten egg and bake the empanadas over indirect medium heat for 25 minutes per tray.

Step 5
Serve with tomato sauce or chutney.