Name: Authentic Empanadas de Cordero (Lamb Empanadas) from Patagonia, Argentina
Prep time: 45 min
Cook time: 75 min
Yield: 4
Cuisine: Argentina
Ingredients: *For the Dough (Masa):**; 4 cups all-purpose flour (approx. 500g); 1 teaspoon salt; 1/2 cup lard (traditional) or unsalted butter, melted (115g); 1 cup warm water (approx. 240ml, adjust as needed); 1 tablespoon white vinegar (optional, for tenderness); *For the Lamb Filling (Relleno de Cordero):**; 2 lbs (approx. 900g) lamb shoulder or leg, cut into small 1/4-inch cubes; 2 large white onions, finely chopped; 4 cloves garlic, minced; 2 tablespoons lard or vegetable oil; 1 teaspoon ground cumin; 1 teaspoon smoked paprika (pimentón); 1/2 teaspoon dried oregano; 1/2 teaspoon ground black pepper; 1 teaspoon salt (or to taste); 1/4 cup beef or lamb broth (or water); 1/4 cup green onions, finely chopped (optional, for freshness); 1 hard-boiled egg, chopped (optional, traditional addition); 1/4 cup pitted green olives, sliced (optional); *For Assembly:**; 1 egg, beaten (for egg wash)

Empanadas de Cordero 🇦🇷 Argentina

Lamb empanadas, a variation popular in Patagonia.

Argentina pastry

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