Lamb and sweet potato empanadas
Lamb and sweet potato empanadas

Lamb and sweet potato empanadas

Lamb and sweet potato empanadas

Our homemade shortcrust pastry makes a flakey-yet-secure home for our spiced lamb filling — think tender lamb mince simmered with tomatoes, fragrant spices, and finished with roast sweet potato, mozzarella, green olives, and fresh herbs. One makes for a hearty snack (or a lunchbox treat), but a couple with salad and chutney turns into a dinner worth dancing about.

To Serve

Serve these up with a simple homemade herby salsa made from blended soft herbs, a bit of jalapeno, a clove of garlic, a squeeze of lime, and a drizzle of olive oil. Pair them with a bowl of guac and a fresh citrusy slaw for a complete meal while keeping your favourite hot sauce close by. Always.

Ingredients

We don't add preservatives or additives to our meals - we cook with real ingredients, just like you would at home. We do occasionally use kitchen pantry staples that include some additives. For example, tomato sauce contains acetic and critic acid.

Lamb filling (58%) (lamb mince (30%), Sweet potato (27%), tomato passata (tomatoes, salt), onion, mozzarella cheese (pasteurised milk, salt, cultures, non-animal rennet, anticaking agent (460), preservative (200)), olives, fresh coriander, balsamic vinegar (sulphites), tomato paste, olive oil, garlic, salt, cumin ground, allspice, oregano, chilli flakes), pastry (42%) (plain flour (wheat), salted butter (cream (milk), salt, culture), water, salt), plain flour (wheat)

Nutritional Info

Serving Size: 210g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2632 kJ 1253 kJ
PROTEIN 23.8 g 11.3 g
FAT (TOTAL) 35.1 g 16.7 g
-SATURATED 19.9 g 9.5 g
CARBOHYDRATE 51.8 g 24.7 g
-SUGARS 6.3 g 3.0 g
SODIUM 1122 mg 534 mg

Allergens

Does contain: gluten, milk, sulphites, wheat

May contain: crustaceans, eggs, fish, lupin, molluscs, peanuts, sesame, soy, tree nuts
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SIZE GUIDE

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Serves 2

SERVES 2

420g- 4 empanadas.

To Cook

prep level
Some Prep

Preheat oven (FF) to 200C. Place the empanadas on a paper-lined oven tray and brush with egg wash or milk. DEFROSTED: bake for approximately 25 minutes or until golden brown. FROZEN: bake for approximately 30 minutes or until golden brown. Ovens vary, please adjust cooking times if necessary. Serve with tomato relish.