Lamb Empanadas with Sweet Sherry Sauce
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This is a classic Lamb Empanadas Recipe, but with a beautiful and unique sauce of rich, Spanish Sherry. The pairing of the rich lamb, a beautiful flaky pastry and this sweet sauce makes for some delicious eating! Also, who doesn’t love a good Empanada?

Some of the best Empanadas there is in the USA are from street carts. It felt like at almost every turn in NYC there was a street vendor selling delicious Empanadas with a delicious sauce. I was however surprised that not many Empanada stands were doing a Lamb version. Well, we can tell you from extensive trial and research that they’re missing out!

Slow roasted Lamb Shoulder is such a beautiful filling for a pastry snack. In particular, our 10-hour Slow Cooked Lamb Shoulder recipe recipe link here. The Lamb is mouthwatering, tender, and bursting with flavor. We urge you, give it a try and as a reward you can make these beautiful Empanadas

Our Sauce tastes phenomenal if you use your own Lamb Stock (recipe link here). However, if you don’t have any on hand / don’t have the time then store bought Lamb or Beef Stock is ok as an alternative. Please use the low sodium stock if you are buying from a supermarket though

Recipe Details


2 – 4 people

Prep time

15 minutes

Cooking time

20 minutes

Total time

35 minutes

Lamb Empanadas Recipe with Caramel Sauce


  • 1 lb. cooked Lamb Shoulder (see recipe here)
  • 2 large sheets of Puff Pastry
  • 1 Egg, beaten
  • 1 cup Cheddar Cheese, shredded
  • Water

Ingredients For the Caramel Sauce

  • 1 cup of Lamb Stock (see recipe) Beef Stock can be used as an alternative
  • ½ cup Pedro Ximenez Sherry
  • 1 Shallot, finely diced
  • 1 tbsp. Unsalted Butter
  • 1 tsp. Sugar
  • 1 tsp. Salt


  1. Cut the Puff Pastry into 4 even squares, so you have 8 squares in total
  2. Place about 1 small handful of the Lamb Shoulder in the middle of each square. You want to ensure that approximately ½ the surface area of the Pastry is not covered. Top with about 1 tbsp. of the shredded cheese
  3. Fold one corner of the Pastry over the top of the Lamb and connect it to it’s opposite, diagonal corner. Seal the two sides by dipping your finger in a bowl of water then running the water alongside the edges of the pastry
  4. Press the two open sides of the pastry together to seal. Crimp the pastry either with a fork, or (preferably) folding it together with your hands to create a nice, wave-like shape
  5. Repeat this process for all of the Empanadas, then set them on a large baking sheet. Brush each pastry with the Egg Wash then bake in a pre-heated oven at 375 degrees for 15 – 20 minutes
  6. Once a dark golden brown, remove the Empanadas from the Oven and let cool for a few minutes

For the Caramel Sauce

Preferably make the sauce in advance to allow enough time for the sauce to adequately reduce

Lamb Empanadas Sherry Sauce PX
We highly recommend using the delicious Pedro Ximenez Sherry to create this delicious sauce
  1. Melt Butter in a Saucepan over medium heat then add the Shallots
  2. Cook Shallots for 3-4 minutes then add the Pedro Ximenez Sherry. Reduce the Sherry by ½ then add the Lamb Stock
  3. Continue to cook until the liquid has reduced by about two thirds and has just begun to thicken. The Sauce should coat the back of a spoon
  4. Season with Salt to your taste then set aside ready to serve alongside the beautiful Lamb Empanadas

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