Cut: mince Lamb Empanadas

  • Meat Lamb
  • Cut Mince

Tasty little lamb pastries. Perfect to serve with soup on a cold wintery day.

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Lamb Mince 600g 2.4kg 6kg
Brown Onion Finely Chopped 100g 400g 1kg
Black Olives Finely Chopped 100g 400g 1kg
Garlic Crushed 10g 40g 100g
Parmesan Cheese Shredded 50g 200g 500g
Breadcrumbs Dried 25g 100g 250g
Flat Leaf Parsley Finely Chopped 20g 80g 200g
Puff Pastry Sheets 250mm Squared 6 24 60
Egg Glaze 20ml 80ml 200ml

Preparation

 BUTCHER – PREPARATION/METHOD

1. Combine lamb mince, onion, olives, garlic, parmesan, breadcrumbs and parsley.

2. Cut pastry into 8cm rounds. Top each round with approximately 15g lamb filling.

3. Moisten edge of pastry, fold over and press edges gently with a fork to seal.

4. Pierce tops with a fork.

5. Place in a single layer on trays lined with baking paper.

RETAIL PRESENTATION

Display on trays lined with baking paper.

CUSTOMER-INSTRUCTIONS FOR REHATING/PREPARATION

1. Preheat fan forced oven to 200°c.

2. Place empanada on baking tray, lined with baking paper. Brushed with egg glaze and bake for 15 minutes until golden and cooked through.

SERVING SUGGESTION

Serve with hot soup.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

Sell with your own soup mix for a complete meal solution.

These pastries are ideal to freeze for later sale. they can be sold frozen to ensure customer transports them safely. They will be ready to bake by the time the customer gets home.