This Mallorcan empanadas recipe of lamb brings back many memories of my childhood, as I have seen it prepared in my family every Holy Week for as long as I can remember: it is an emblematic recipe of Balearic gastronomy. The relationship that gastronomy often has in our memory with our childhood seems unbelievable.
the empanadas can be filled with many ingredientsSome people add peas to them, they can also be made with fish or even, in Mallorca, you can find empanadas with sweet dough and salty filling, but for me the best ones are, without a doubt, these ones that I bring you today, with lamb meat and sobrasada.
We start by marinating the chopped lamb meat, sprinkling it with lemon juice and seasoning it with salt and pepper. Better if we do this operation a little in advance, so that it soaks well. The container where we put it will leave it slightly inclined to drain the liquid let the meat go.
Then we knead the ingredients for the dough. To make the empanadas We are taking portions of 80 or 90 g, we form a ball and we shape it until we form a “bowl”, which we will fill with meat, sobrasada and bacon.
Spread a little dough with the help of a rolling pin, cut a circle to cover the empanada and make a small rim, to seal the dough well. We make a small hole in the center of each empanada and bake in a preheated oven at 180ºC for approximately 50 minutes.
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This year I have done the Mallorcan lamb empanadas recipe well in advance, so since we won’t be eating them until Easter Sunday, I’ve frozen them so they’ll keep perfectly until then. If you freeze them, it will be enough that you take them out with enough time, even if you want you can give them a touch of oven even if it is not necessary, cold they are delicious.
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