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Spiced Lamb Empanadas with Tomato Chutney


Chef Luke Mangan’s version of this popular Spanish tapas dish is made with the spice blend ras el hanout and served with a green tomato chutney and basil mayonnaise.

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“I don’t think there’s anything more satisfying than a hot, freshly made empanada — travelling through Spain, I had one in my hands most days,” Mangan writes in the recipe introduction in his latest cookbook, Sharing Plates.

“A classic tapas dish, empanadas also make a great bar snack with a glass of Spanish white wine such as albariño. Instead of lamb, you can use beef, pork or even chicken in these empanadas.”

Spiced lamb empanadas with tomato chutney & basil mayo

Makes 10 empanadas

Recipe and image from Sharing Plates, by Luke Mangan, published by Murdoch Books, $39.99.


4 sheets puff pastry
Plain (all-purpose) flour, for dusting
1 free-range egg, lightly beaten
Green tomato chutney, to serve

Lamb filling
Olive oil, for pan-frying
2 French shallots, finely diced
2 teaspoons ras el hanout (a North African spice blend, from spice shops and good food stores)
2 teaspoons oregano leaves
200g minced (ground) lamb
1 free-range egg, lightly beaten
3 tablespoons pouring (single) cream

Basil mayonnaise
200g whole-egg mayonnaise
12 basil leaves, thinly sliced


For the lamb filling:

Heat a splash of olive oil in a frying pan over medium heat. Add the shallot and cook for 3–4 minutes.

Add the ras el hanout  and oregano and cook for another 30 seconds. Transfer to a bowl and leave to cool.

Add the lamb, egg and cream to the bowl.  Mix through and season with salt and pepper.

For the empanadas:

Lay the pastry sheets on a floured bench. Cut 10 rounds out of each sheet, using a coffee mug or sturdy glass. Brush the pastry rounds with some of the beaten egg.

Spoon 1 tablespoon of the lamb filling onto each round and fold the pastry over to make a half-moon shape. Squeeze the pastry edges together with your fingers to seal them.

For the basil mayonnaise:

Just before serving, combine the mayonnaise and basil in a bowl.

To serve:

Preheat the oven to 180C (350F). Place the empanadas on a baking tray and brush each with the remaining beaten egg. Bake for 20–25 minutes, or until golden brown.

Rest the empanadas for 5 minutes, then serve with tomato chutney and the basil mayonnaise.

Green tomato chutney

“Made to my mum’s recipe, this chutney is always in my fridge. It’s perfect on steak sandwiches and alongside simple fish dishes.”

Makes about 250g


½ teaspoon green cardamom pods
1/8 teaspoon ground turmeric
½ cinnamon stick
1 small garlic clove, finely chopped
1.5cm piece of fresh ginger, peeled and finely chopped
½ onion, finely chopped
500g green tomatoes, cores removed, finely chopped
½ green apple, peeled, cored and chopped
100g (½ cup) soft brown sugar
45g (¼ cup) raisins
100ml cider vinegar


Crush the cardamom seeds, discarding the pods. Add the cardamom seeds to a large saucepan and toast for 30 seconds over medium heat.

Stir in the remaining ingredients and cook for 45 minutes, or until the chutney is nice and thick. Season with salt and pepper.

Remove from the heat and spread the chutney on a flat tray, then place in the refrigerator to chill quickly.

Once chilled, spoon into sterilised jars and use as required. The chutney will keep in the refrigerator for 3–4 weeks.

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