Blue cheese roasted lamb Empanadas with leek and Mary Berry’s Blue Cheese Dressing
Prep Time: 15 mins
Cooking time: 1h 20 mins
Total: 1h 35 mins
Makes: 12 medium sized empanadas
- 600g Lamb shank
- 1/2 a bottle of Mary Berry’s Blue cheese dressing
- 1 leek finely chopped
- 2 tbsp cooking oil
- 2 onions finely chopped
- 1 beaten egg
- 2 sheets ready to roll short crust pastry
- 100g Blue cheese, crumbled
- Preheat oven to 200°C. On a baking tray place lamb shank and generously cover with Mary Berry’s Blue Cheese Dressing (about a third of a bottle or 80ml). Marinate overnight for the best results. Season lamb with black pepper and place in the oven for at least one hour or until cooked through. Set aside to cool.
- Once cooled shred the meat off the bone and set aside. Bring a pan of oil to medium heat and fry onions and leeks until softened. Add your lamb, the rest of the blue cheese dressing and black pepper to taste. Take the filling off the heat and set aside.
- Finely roll the pastry sheets and, using a large cookie cutter or a bowl, cut pastry into circles of roughly 12cm across.
- Place two tablespoons of the filling in the centre of each round and fold the pastry over. To seal the empanada, use a fork to crimp the edges together.
- Repeat with remaining rounds. You should end up with approximately 12 empanadas.
- You can use any remaining dough to cut crowns to decorate the empanadas and give them a coronation themed twist.
- Brush with beaten egg and bake for 15-20 min on 180°C until the pastry is golden brown in colour.
- Serve with some extra Mary Berry’s Blue Cheese Dressing for drizzling or dipping and enjoy!
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