Sealer and Glaze

1 egg white

2 tbsp water, milk, or heavy cream

 

Lamb Filling

1. Prepare Curry Dough (recipe below)

2. Place the raisins and rum in a cup and let soak for 15 to 20 minutes

3. To prepare the filling, heat the olive oil in a sauté pan. Add the garlic, ginger, onion, cloves, mint, cumin, salt and white pepper; sauté over medium heat until the onion is totally translucent, about 4 or 5 minutes. Add the lamb and cook for 1 minute, stirring until the lamb is thoroughly cooked. Add the raisins with the rum and stir constantly until all the liquid has evaporated. Mix in the pignolis and remove from the heat. Cool thoroughly or store, well covered overnight in the refrigerator. Just before using, add the cilantro and mix: correct the seasoning with salt to taste.

4. To prepare the sealer and glaze, mix the egg white with water.

5. Preheat the oven to 375 degrees.

6. On a lightly floured board, roll out the dough about 1/8 inch thick, shaping it into a 16-inch square. Cut the dough into 4-inch squares. Knead and re-roll the scraps and cut into additional squares. Place 1 full tablespoon of filling the center of each square. Moisten the edges of the dough lightly with egg sealer. Fold the dough over the filling to form a triangle, and press the edges together with your fingertips or the tines of a fork to seal. Prick the surface of the empanada once or twice with the tines of a fork. Repeat this process until all the empanadas are assembled.

7. Spread parchment paper on a baking sheet. Arrange the empanadas on the parchment paper and brush with the remaining egg glaze. Bake for about 25 minutes, or until golden brown. Remove from oven; place the empanadas on a rack and let them cool slightly. Serve warm.

 

Curry Dough

Makes enough for 2 9-inch shells, 16 to 18 individual pastries, or 32 bite-sized pastries

• 3 cups all-purpose flour
• 2 tsp coarse salt
• 1 tsp sugar
• 8 tbsp lard*, chilled 
• 3 tbsp Curry Oil (recipe below)
• 1 egg yolk
• ½ cup cold water

1. Sift the flour, salt, and sugar into a bowl. Add the lard and oil and mix quickly with your fingertips until the mixture resembles coarse meal. Add the egg yolk and ¼ cup of water.

2. Continue mixing, adding the rest of the water, a little at a time, just until you have a firm dough. Knead the dough for a few seconds until smooth.

3. Wrap the dough and let it rest in the refrigerator for about 10 minutes, or until ready to use.

* Vegetable shortening may be substituted for the lard; it will make a lighter pastry. For more flavor, use half vegetable shortening and half butter in place of the lard.

 

Curry Oil

Makes about 1 cup

• 1 ½ cups olive or vegetable oil
• ½ cup curry powder (about 2 ounces)
• 2 tsp ground cumin
• 1 tbsp ground turmeric
• 6 to 8 cloves
• 1 to 2 dried mirasol or red chili peppers, crumbled

1. In a small saucepan, combine all of the ingredients. Let sit for 30 minutes, stirring now and then.

2. Place the saucepan over low heat and bring to a gentle boil, stirring. Immediately remove from the heat and let the contents cool thoroughly.

3. Pour through an extra-fine sieve or a strainer lined with several layers of cheesecloth, squeezing the cheesecloth to extract all the oil from spices. Discard the contents of the sieve or cheesecloth. The oil is ready to be used or stored.

Storage Note: Curry oil will keep for up to 1 year, either in the refrigerator or in a cool, dark, dry place. Store in a tightly covered jar.

Source: The Art of South American Cooking by Felipe Rojas-Lombardi