Pregnancy Friendly Party-Style Mediterranean Empanadas

Total time1 hr 40 min

Prep time45 min

Cook time25 min

Pregnancy Friendly Party-Style Mediterranean Empanadas

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Ingredients

12 servings

For the dough

3 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp salt
½ cup cold unsalted butter, cut into ½-inch cubes
½ cup cold water

For the filling

1 tbsp olive oil
1 lb ground lamb
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
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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.

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