These lamb empanadas are a delicious way to transform leftover roast lamb into a new, crowd-pleasing dish. They bring together Mediterranean flavors and South American technique for a comforting, flavorful snack or meal.
A large roast often leaves more meat than you can eat in one sitting. Rather than letting good food go to waste, repurpose it into something fresh and exciting.
After cooking a slow-roasted Greek lamb for Easter, I had plenty of succulent meat left over. With a basic philosophy of minimizing waste and maximizing flavor, I decided to turn those leftovers into empanadas.
Empanadas are hand-held pastries that can be baked or fried and are filled with meats, fish, vegetables, or cheese. Think of them as small calzones or portable pies—perfect for using up bits of roast and turning them into a completely new dish.
I first fell in love with empanadas during a trip to Argentina. Whether baked or fried, they were irresistible—crescent-shaped pockets packed with savory fillings that made them a highlight of the journey.
For the pastry, I used the same Provencal dough I use for my hortopita (wild greens pie). It’s not the traditional empanada dough, but it’s easy to handle and yields excellent results. Using what you already have on hand is part of the appeal of these pastries.
The filling is a simple blend of finely chopped leftover lamb, shredded kale, crumbled feta, pitted Kalamata olives, a pinch of sumac, and an egg to bind everything together. I didn’t measure exact quantities because I adjusted the filling to match the amount of meat and ingredients available. The dough made roughly 16 empanadas; I used a 10 cm cutter to form each round, then folded and sealed them before baking.
To brighten the empanadas, I served them with an oregano-forward chimichurri dipping sauce. The fresh herbs and garlic cut through the richness of the lamb and add a vibrant finish, though the empanadas are delicious on their own.
Do you often repurpose leftovers? I enjoy experimenting with different combinations, and lamb empanadas are one of my favorite ways to reinvent a roast.
LAMB EMPANADAS
Ingredients:
- 1 batch of Provencal pastry
- Leftover roast lamb, finely chopped (or any preferred cooked meat)
- A handful of shredded kale
- ⅓ cup crumbled feta or goat’s cheese
- ⅓ cup pitted Kalamata olives, chopped
- Pinch of sumac
- 2 eggs (one for the filling, one for an egg wash)
Instructions:
- Preheat the oven to 180°C and line a baking tray with parchment paper.
- Roll the dough to about ½ cm thickness and cut rounds using a 10 cm cutter.
- Place a spoonful of the lamb mixture in the center of each round, fold into a crescent, and press the edges to seal, allowing any excess air to escape. Arrange on the prepared tray.
- Brush each empanada with beaten egg mixed with a little water for a golden finish.
- Bake for about 20 minutes or until golden on top. Allow to cool slightly before serving with the chimichurri.
OREGANO CHIMICHURRI DIPPING SAUCE
Ingredients:
- 1 cup fresh oregano leaves
- ½ cup fresh mint leaves
- ½ cup fresh flat-leaf parsley
- 2 garlic cloves
- 1 fresh chili, stem removed
- 2 tbsp red wine vinegar
- Salt and black pepper to taste
- ⅓ cup olive oil (adjust as needed)
Instructions:
Combine all ingredients in a food processor or blender and pulse several times. With the motor running, drizzle in the olive oil until the sauce comes together into a thick, spoonable chimichurri. Add more oil if needed to reach the desired consistency, and season to taste.
