Turkey Empanadas
| Preparation: | 40 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 1 h 10 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Turkey |
| Source: | Saputo |
Recipe ingredients
- 1 large onion, chopped finely
- 1 red pepper, sliced thinly
- 3 cloves garlic, minced
- 30 mL (2 Tbsp.) salted butter
- 10 mL (2 tsp.) chili powder
- 5 mL (1 tsp.) each paprika, cumin, dried oregano
- 750 mL (3 cups) cooked turkey in small dice
- 125 mL (1/2 cup) golden raisins
- 125 mL (1/2 cup) chicken stock
- Salt and freshly ground pepper to taste
- 3 hard-boiled eggs, quartered
- 18 large stuffed olives
- 900 g (2 lb.) commercial pastry dough
- 180 g (1 package) Saputo sliced havarti cheese
- 2 egg yolks, beaten with a little water
Preparation
Preheat the oven to 200°C (400°F).
In a large skillet, soften the onion, pepper and garlic in the butter without browning.
Add the seasonings, turkey, raisins and stock. Simmer, stirring, until the liquid has evaporated. Remove from the heat and set aside on the counter.
Roll out the dough and cut into 6 circles 20 cm (8 in) in diameter.
Divide half the cheese evenly among the circles of dough and top with the turkey mixture. Place 2 egg quarters and 3 sliced olives on top of the filling and finish with the remaining cheese.
With a pastry brush, moisten the edges of the dough with water. Fold over and seal the edges using a fork.
Place the empanadas on a parchment-lined baking sheet. Prick with a fork, brush with beaten egg and bake about 30 minutes.
Suggestion
These may be prepared earlier in the day and cooked just before serving.To freeze, place the cooked, cooled empanadas on a baking sheet directly in the freezer. When they are frozen, transfer them to airtight freezer bags.
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