Lamb Empanadas

• 1 lb australian lamb (leg, tenderloin or chop)
• 2 sheets puff pastry sheets
• 1 medium onion
• 1 large potato
• 3 medium carrots
• 1 small turnip
• salt and pepper, to taste

1. Thaw pastry at room temperature.
2. Cut the lamb into very small cubes.
3. Peel and chop the onion, potato, carrots and turnip into very small pieces.
4. Place in bowl and season with salt and pepper.
5. Preheat oven to 400u0b0F
6. Separate pastry sheets.
7. Using a 5.5" saucer, cut out pastry rounds.
8. Place a heaping teaspoon of meat and vegetable mixture in the middle of a pastry round.
9. Dip pastry brush in water and moisten edge of pastry round. Pull up two sides of pastry to top and seal by pinching pastry together across the top.
10. Place completed pasty on a baking tray lined with baking paper.
11. Repeat with the remaining ingredients to make 10 empanadas.
12. Bake in oven for 15-20 minutes. Remove from tray using spatula.

australian, pastry sheets, onion, potato, carrots, salt

Taken from www.food.com/recipe/lamb-empanadas-230168 (may not work)