Lamb pastries

The recipe was created after Crush Online asked us to create four yoghurt based recipes. At about the same time I had dinner at one of my favourite eateries – South China Dim Sum bar. Ed made a beautiful Dim Sum filled with lamb and served it with yoghurt. That is all I needed(Thank Ed). As we make loads of empanadas at the hotel I thought why not make them with lamb instead of mushrooms. So we made a beautiful soft and light pastry made with yoghurt and for the filling we added a good helping of yoghurt.

At the hotel we often substitute sour cream with a good yoghurt like buffalo milk yoghurt from Buffalo Ridge Farm or goats milk yoghurt from Foxenberg. Especially when served as an accompaniment with a little coriander and mint.

Yield: 25 -30

30ml buffalo milk yoghurt
1 red onion, finely chopped
2 cloves garlic, chopped
½ teaspoon sweet smoked paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
300g fine diced lamb or minced lamb
3 tomatoes, deseeded, chopped
1 tbsp chopped coriander
1 tbsp chopped parsley
1 tbsp sesame seeds
1 small chilli chopped
Lemon zest to taste
2 tbsp lemon juice
150ml chicken stock
Chopped mint to taste
Salt & Pepper taste

400g Yoghurt dough

Heat olive oil in a pot and onion, sauté with toasted cumin and coriander
add chili and garlic. Take great care not to burn add lamb and continue to cook until evenly browned add remaining spices.
Add tomato and continue to cook until all tomatoes cooked away add stock.
Continue until all liquid is absorbed, add sesame seeds, fresh coriander, zest and lemon juice adjust seasoning. Remove from heat and add yoghurt.

Roll out dough to about two millimeters and cut into 10cm rounds, place about a tsp and half on each and close.
Deep fry
Serve with a cucumber and rocket salad

Yoghurt dough

Yield: 30 disks


360g Flour
270g buffalo milk yoghurt
120g Butter
15 ml Sugar
Salt to taste

Rest for 30 minutes before use

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