Empanada de cordero

Empanada de cordero is a type of Spanish empanadas originating from the Balearic Islands. Unlike their Galician counterpart, Mallorcan empanadas have a dough that’s prepared without yeast. The dough is made with a combination of egg yolks, lard or butter, flour, salt, olive oil, and lukewarm water. Each empanada is typically filled with a mixture of diced lamb, chopped bacon, salt, and black pepper. The pastries are baked until lightly browned and the filling is fully cooked. Once prepared, empanadas de cordero are served warm or at room temperature.