This recipe of Mallorcan lamb turnovers is an attempt to show a simple yet somewhat laborious recipe from Mallorca that will transport us to the beautiful possessions, the great Mallorcan farmhouses. A recipe in which the traditional flavours take on great importance and in which the quality of the ingredients is of vital importance.
The Balearic Islands are without doubt a natural and cultural paradise full of history, dreamy beaches and charming villages. However, its cuisine is often quite unknown beyond its borders despite the large number of delicious dishes that are prepared on the different islands.
Ingredients for preparing Mallorcan lamb pies
For the dough:
- 1.5 k of flour
- 375 g of lard
- 240 g of olive oil
- 200 ml warm water
- 1 egg
- The juice of 1 orange
- 1.5 teaspoons of salt
For the filling:
- 1 leg of lamb chopped
- The juice of 1/2 lemon
- 100 g of sobrassada
- 200 g of bacon in pieces
- Salt and black pepper
How to make the Mallorcan lamb turnovers
- To start preparing these delicious Mallorcan lamb turnovers, we must leave the filling ready so that the flavours are properly blended. To do this, add the minced lamb meat to a large bowl, the sobrassada in small pieces, the fresh bacon cut into small pieces and the juice of ½ lemon. Add salt and pepper to taste and stir well so that all the ingredients are well mixed. The sobrassada should be added to the whole.
- While the filling is resting, we can prepare a simple dough perfect for wrapping the filling. On this occasion we use lard, a very traditional ingredient in much of the Balearic Islands’ cuisine.
- In a large bowl add the flour, oil, melted lard, egg, salt, water and orange juice. The only thing left to do is to knead it until it forms a smooth, oily dough that does not stick to your hands. Before shaping the turnovers, it is advisable to strain the filling a little to prevent it from getting too wet. To do this, let the meat mixture rest on a strainer for about 5 minutes.
- To prepare the lamb turnovers, take 80 g portions of dough to make them a perfect size for one person. In this case, we have chosen a crescent-shaped presentation. You can also make a single large empanada in the Galician style.
- Once the turnovers are prepared and well sealed at the edges, bake them at 180ºC for at least 50 minutes so that the filling is cooked properly. Once ready, let them cool down or enjoy them fresh from the oven.