Curried Lamb Empanadas

• 2 1/4 cups all-purpose flour
• 1 1/4 cups whole wheat flour
• 2 oz polenta
• 1 tbsp cumin seeds
• 4 oz cream cheese, coarsely chopped
• 9 oz ground lmab
• 1/2 None sweet potato, coarsely grated
• 1 None Spanish onion, finely chopped
• 1/2 None red pepper, finely chopped
• 2 tsp green curry paste
• 1/4 cup beef stock
• 1/4 cup frozen peas
• 1 tbsp finely chopped fresh mint leaves
• 2-3 tbsp milk

1. Sift flour into a large bowl. Stir in polenta and cumin. Cut in cream cheese until mixture is crumbly then stir in 3/4 cup water and mix until just combined. Turn dough out onto a floured work surface and knead gently until smooth. Wrap in plastic wrap and chill for 30 mins.
2. Meanwhile, to make the lamb filling, heat an oiled frying pan over medium-high heat. Cook lamb, stirring, until browned. Add sweet potato, onion and pepper. Cook, stirring, until vegetables soften. Add curry paste and cook, stirring, until fragrant. Add stock and peas. Cook, stirring, for 3 mins, or until liquid has evaporated. Remove from heat and stir in mint. Let cool.
3. Preheat oven to 400u0b0F. Oil 2 baking trays.
4. Roll out 1/2 the pastry dough between 2 sheets of parchment paper until 1/8 inch thick. Cut out 6 - 5 inch rounds. Repeat with remaining pastry dough.
5. Place 1 tbsp cold lamb filling in the center of each pastry round and brush edges with milk. Fold in 1/2, pressing edges together to seal. Place empanadas about 2 inches apart on trays. Brush with milk and bake for 25 mins, or until lightly browned.

flour, whole wheat flour, polenta, cumin seeds, cream cheese, sweet potato, spanish onion, red pepper, green curry, beef stock, frozen peas, mint leaves, milk

Taken from recipes-plus.com/api/v2.0/recipes/33122 (may not work)