There’s something utterly satisfying about biting into a perfectly spiced lamb empanadita, especially when paired with a cool, refreshing mint yogurt dip. I discovered this combination on a whim one evening when I wanted to shake up my usual snack routine. The rich, savory lamb filling contrasts beautifully with the tangy yogurt, making these little pockets of flavor impossible to resist. What I love most is how versatile they are — perfect for a casual dinner, a festive appetizer, or even a crowd-pleasing party dish. Plus, they’re surprisingly easy to make from scratch, which means you get all the homemade goodness without hours in the kitchen. If you’re tired of fast food but crave something fresh and flavorful, these Lamb Empanaditas with Mint Yogurt might just become your new favorite go-to!
Why choose Lamb Empanaditas with Mint Yogurt?
Bold Flavor: The spiced lamb filling delivers a rich, satisfying taste that’s hard to match. Easy Preparation: Simple steps mean you can craft these delicious bites without stress. Perfect Pairing: The refreshing mint yogurt adds a cool contrast, elevating every mouthful. Versatile Dish: Ideal for snacks, dinners, or parties—these empanaditas fit any occasion. Homemade Goodness: Skip fast food; enjoy a fresh, savory treat made with love and real ingredients.
Lamb Empanaditas with Mint Yogurt Ingredients
For the Lamb Filling
- Ground lamb – choose fresh, lean lamb for rich, tender filling that holds flavor well.
- Onion – finely chopped to add a sweet, aromatic base to the filling.
- Garlic cloves – minced for a savory depth that enhances the lamb’s natural richness.
- Ground cumin – delivers warm, earthy notes that give the empanaditas their signature bold flavor.
- Smoked paprika – adds a subtle smoky touch, balancing the spices beautifully.
- Fresh cilantro – chopped to brighten the filling with fresh herbal zest.
- Salt and black pepper – season thoughtfully to bring out all the savory layers.
For the Dough
- All-purpose flour – the foundation for a tender, flaky empanadita crust.
- Cold unsalted butter – cut into small pieces, this creates a buttery, light texture.
- Ice water – just enough to bring the dough together without making it sticky.
- Salt – a pinch to enhance the dough’s flavor subtly.
For the Mint Yogurt Dip
- Greek yogurt – thick and creamy, perfect for cooling the spiced lamb filling.
- Fresh mint leaves – finely chopped to infuse the dip with refreshing brightness.
- Lemon juice – for a tangy kick that balances the richness of the yogurt.
- Honey – just a drizzle to round out flavors with a touch of natural sweetness.
This Lamb Empanaditas with Mint Yogurt ingredient list sets you up for a dish bursting with both bold and fresh flavors that feel like a homemade celebration every time.
How to Make Lamb Empanaditas with Mint Yogurt
- Prepare Dough: In a bowl, whisk flour and salt, cut in cold butter until mixture resembles coarse crumbs. Add ice water slowly, knead into a smooth dough, chill 30 minutes.
For the Lamb Filling: - Sauté Aromatics: Heat oil in a skillet over medium heat and cook onion and garlic until translucent, about 5 minutes, stirring occasionally to prevent sticking.
- Brown Lamb: Add ground lamb, cumin, smoked paprika, salt, and pepper. Cook until no pink remains and moisture evaporates, about 8 minutes. Stir in cilantro just before removing from heat.
- Roll and Cut: On a lightly floured surface, roll dough into a thin 1/8-inch circle. Use a 3-inch round cutter to stamp circles. Reroll scraps and repeat.
- Fill and Seal: Place 1 tablespoon of filling in center of each dough circle. Fold in half, press edges to seal, and crimp with a fork to ensure no leaks.
- Brush and Bake: Preheat oven to 375°F. Arrange empanaditas on a parchment-lined sheet. Brush lightly with egg wash, then bake 20–22 minutes until golden brown and crisp.
For the Mint Yogurt Dip: - Whisk Dip: In a bowl, combine Greek yogurt, lemon juice, mint, and honey. Season with salt and pepper. Chill at least 10 minutes for flavors to meld beautifully.
Optional: Serve warm empanaditas with a sprig of fresh mint.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Lamb Empanaditas with Mint Yogurt are perfect for meal prep enthusiasts! You can prepare the lamb filling and the dough up to 24 hours in advance. Simply cook the filling, let it cool, then refrigerate it in an airtight container. For the dough, wrap it tightly in plastic wrap and store it in the fridge. When you’re ready to enjoy, roll out the dough, fill with the cold lamb mixture, seal up the empanaditas, brush with egg wash, and bake as directed. This approach retains the freshness, ensuring that your empanaditas are just as delicious as if made on the day of serving!
Variations & Substitutions for Lamb Empanaditas with Mint Yogurt
Feel free to get creative with these flavorful twists that suit your taste and dietary needs!
-
Beef Alternative: Swap ground lamb for lean ground beef for a more easily accessible option while maintaining beautiful flavor.
-
Vegetarian Option: Use lentils or mushrooms in place of lamb for a hearty, plant-based filling that everyone can enjoy.
-
Spice it Up: Add crushed red pepper flakes or diced jalapeños to the lamb mixture for a touch of heat that elevates every bite.
-
Herb Medley: Substitute fresh cilantro with fresh parsley, dill, or mint to give your filling a unique herbal freshness that complements the dish.
-
Cheesy Twist: Mix in crumbled feta cheese with the lamb filling for a creamy, tangy surprise that adds depth and richness.
-
Whole Wheat Dough: For a healthier crust, use whole wheat flour instead of all-purpose flour. It adds a nutty flavor and extra fiber!
-
Fruit Infusion: Incorporate chopped dried apricots or raisins into the lamb filling for an unexpected sweet contrast that pairs beautifully with spices.
-
Dairy-Free Dip: Replace Greek yogurt with a dairy-free yogurt alternative for a lighter version without sacrificing creamy goodness.
What to Serve with Lamb Empanaditas with Mint Yogurt?
Incredible flavors find their best companions, turning your meal into a delightful culinary adventure.
- Saffron Rice: A fragrant and slightly nutty side that beautifully balances the spiced lamb, creating a wonderful harmony of flavors.
- Roasted Vegetables: Caramelized bell peppers, zucchini, and carrots add a vibrant touch and complementary sweetness to the rich empanaditas.
- Garden Salad: Fresh greens tossed with a zesty vinaigrette bring a refreshing crunch, perfectly contrasting the deep flavors of the lamb filling.
- Chimichurri Sauce: This herby sauce introduces a zesty kick that elevates the empanaditas, adding a vibrant dance of flavors to each bite.
- Crispy Potato Wedges: Golden-brown potatoes with a sprinkle of sea salt are perfect for dunking in that creamy mint yogurt, turning every bite into comfort.
- Sparkling Water with Lime: A refreshing drink that’s light and fizzy, cutting through the richness of the empanaditas without overpowering them.
Pairing these delightful sides and drinks with your Lamb Empanaditas with Mint Yogurt creates a meal experience that’s both satisfying and exciting.
How to Store and Freeze Lamb Empanaditas
Room Temperature: Keep cooked lamb empanaditas at room temperature for up to 2 hours before refrigerating. Avoid leaving them out longer to maintain freshness.
Fridge: Store any leftover empanaditas in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispiness or in the microwave for convenience.
Freezer: Freeze baked empanaditas in a single layer on a baking sheet, then transfer to a freezer bag. They can last for up to 3 months, perfect for quick snacks later!
Reheating: To reheat frozen lamb empanaditas, bake at 375°F for 15-20 minutes until heated through and crisped up, ensuring all those bold flavors shine again.
Expert Tips for Lamb Empanaditas with Mint Yogurt
- Choose Fresh Lamb: Use lean ground lamb for the best texture and flavor; avoid overly fatty meat which can make the filling greasy.
- Don’t Overwork Dough: Handle the dough lightly and keep it cold to ensure flaky, tender empanaditas that bake up crisp and golden.
- Seal Edges Well: Press and crimp dough edges firmly to prevent filling leaks during baking, keeping your empanaditas neat and delicious.
- Balance Spices Thoughtfully: Adjust cumin and smoked paprika to your taste but keep the blend balanced to highlight the lamb without overpowering.
- Chill the Dip: Let the mint yogurt dip chill at least 10 minutes to develop bright, harmonious flavors that perfectly complement the warm empanaditas.
- Avoid Overbaking: Bake until just golden to maintain a flaky crust without drying out the filling—this keeps the empanaditas moist and satisfying.
Lamb Empanaditas with Mint Yogurt Recipe FAQs
How do I pick the best lamb for Lamb Empanaditas with Mint Yogurt?
Choose fresh, lean ground lamb with a vibrant red color and minimal fat. Avoid meat with dark spots or a strong odor, as freshness is key to a flavorful filling.
Can I store leftover empanaditas in the fridge, and for how long?
Absolutely! Place your cooked empanaditas in an airtight container and refrigerate for up to 3 days. For best taste, reheat them in the oven to keep the crust crispy.
Is it possible to freeze Lamb Empanaditas with Mint Yogurt?
Very much so! Lay baked empanaditas on a baking sheet in a single layer to freeze them individually. Once frozen solid, transfer them to a sealed freezer bag and keep for up to 3 months. Reheat in a 375°F oven for 15–20 minutes.
What if my empanadita dough cracks or breaks when sealing?
This is common if the dough is too dry or overworked. To fix, lightly brush edges with a bit of water before folding and pressing. Also, keep the dough cold and handle it gently to ensure pliability.
Is the mint yogurt dip safe for pets or people with allergies?
The dip contains dairy and fresh herbs, so it’s not suitable for dogs or those allergic to dairy or mint. For allergy-friendly alternatives, consider a simple cucumber or dairy-free yogurt dip instead.
Easy Lamb Empanaditas with Mint Yogurt: Bold Flavor Boost
Ingredients
Equipment
Method
- In a bowl, whisk flour and salt, cut in cold butter until mixture resembles coarse crumbs. Add ice water slowly, knead into a smooth dough, chill 30 minutes.
- Heat oil in a skillet over medium heat and cook onion and garlic until translucent, about 5 minutes, stirring occasionally.
- Add ground lamb, cumin, smoked paprika, salt, and pepper. Cook until no pink remains, about 8 minutes. Stir in cilantro just before removing from heat.
- On a lightly floured surface, roll dough into a thin 1/8-inch circle. Use a 3-inch round cutter to stamp circles. Reroll scraps and repeat.
- Place 1 tablespoon of filling in center of each dough circle. Fold in half, press edges to seal, and crimp with a fork.
- Preheat oven to 375°F. Arrange empanaditas on a parchment-lined sheet. Brush lightly with egg wash, then bake 20–22 minutes until golden brown and crisp.
- In a bowl, combine Greek yogurt, lemon juice, mint, and honey. Season with salt and pepper. Chill at least 10 minutes.
