Empanadas - Revisiting Argentina's Delicious Stuffed Pastry with a New Lamb Filling

Three Kitchens Podcast

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In this podcast episode we revisit the empanada - a dish we first made a couple of years back. Erin made a filling inspired by an Icelandic lamb soup she loves to make. It made a delicious empanada filling. Even the people in your life who claim to not love lamb will like this, we're sure of it. Not to mention rutabaga. That's in there too!
We got into quite a discussion about boiling eggs. There are so many methods, it's quite exhausting. But, we think hard boiled egg is an essential ingredient in empanada filling.
So however you manage it, add chopped boiled egg into your empanadas. You'll love it too.
The second half of this episode is a re-play of the original empanada episode from the vault when Erin made empanadas with a beef filling. We go through making the dough, prepping the filling and of course, folding your beautiful little bundles of deliciousness.
Let's all go make empanadas!
Episode Links
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~ Lamb Empanada Recipe
~ Francis Mallman's Beef-and-Onion Empanadas Recipe
~ Chicken Empanada Filling
~ Our New Year's Menu (Appetizers and Cocktail Recipes)
~ Icelandic Lamb Soup Recipe
~ Cooking with Alberta Lamb from Whispering Cedars Ranch Episode
~ Interview with Alberta Lamb Farmers from Whispering Cedars Ranch Episode
~ Salt Fat Acid Heat by Samin Nosrat
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