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[quote=Anonymous][quote]Lamb & Goats Cheese Empanadas
This recipe makes about three to four dozen empanadas and is inspired by some friends who make wine down in Argentina. Since we have great lamb and goat’s cheese in our own area, I thought it was a natural.

Empanada Filling
Finely Diced Lamb
Green Onions, thinly Sliced
Goats Cheese
Roma Tomatoes, finely diced,
Nicoise Olives, pitted & coarsely chopped, Lime juice
Method
1 1?2 pounds 0ne bunch 6 oz
6 each
1/2 cup
2 each, or to taste
In a medium sauté pan, heat the oil over medium heat. Add the lamb and cook until browned. Remove from heat and stir in the green onion, goats cheese, tomato and olives. Stir to blend. Squeeze lime juice over top & salt and pepper to taste. Let cool.

Empanada Dough
All Purpose Flour Corn Meal
Salt 2 tsp Unsalted Butter Lard
Large Egg Cold Water
Egg yolk for washing Method
3 1?2 cups
1?2 cup
1 tsp
l0 tablespoon 4 tablespoons 2 each
4 tablespoons 2 each

Mix flour s and shortening in mixer, or by hand. Add salt, egg & cold water. Kneed dough until good consistency then let dough rest for at least one hour. Cut out circles and fill with filling into moon shapes, or use tart shells.
They cook at 400 degrees for about 15 minutes.
Serve with Dry Creek Vineyard Cabernet Sauvignon.[/quote]
http://www.drycreekvineyard.com/pdf/recipes/Lamb_Goat_Empanadas.pdf

These are great! The lamb is just so much better vs beef.[/quote]

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