Mediterranean Diet Friendly Party-Style Mediterranean Empanadas

Total time1 hr 40 min

Prep time45 min

Cook time25 min

Mediterranean Diet Friendly Party-Style Mediterranean Empanadas

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the dough

3 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz
Cascade Milling Organic All-Purpose White Flour 5 LB
See all
1 tsp salt
½ cup cold unsalted butter, cut into ½-inch cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup cold water

For the filling

1 tbsp olive oil
1 lb ground lamb
Chef's tip
Ground chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 small yellow onion, finely diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
¼ tsp cayenne pepper
½ tsp salt
½ cup roasted red peppers, drained and finely chopped
⅓ cup pitted kalamata olives, finely chopped
¾ cup crumbled feta cheese
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh mint, finely chopped

For assembly

1 large egg, beaten
1 tbsp water

For serving

tzatziki or hummus, for dipping (optional)

Instructions

1
Make the dough: whisk the flour and salt together in a large bowl. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in the cold water, 2 tablespoons at a time, and stir with a fork until the dough just comes together — it should hold when pressed but not feel wet or sticky. Flatten into a disk, wrap tightly, and refrigerate for 30 minutes.
2
While the dough chills, heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!