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Empanada with Turkey and Chorizo
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Empanada-dinde-chorizo-6044.jpg
PT30M
PT45M
PT1H15M
In a large frying pan over medium-high heat, brown the lardoons and chorizo for 5 minutes.Add the onion and peppers, and continue cooking until the meat starts to brown and the vegetables soften.Add the garlic, Espelette pepper, paprika, mushrooms, and turkey. Let simmer 3 minutes.Remove from the heat and allow to rest 10 minutes.Preheat the oven to 450°F (220°C).Cut the pizza dough into two pieces.On a floured work surface, with a pastry roller, roll out the 2 pieces of dough until 1/4 in. (6 mm) thick.Cover a 10» x 15» (25 cm x 38 cm) baking sheet with parchment paper and baste with olive oil.Place the dough on the paper and baste with olive oil.Put the turkey mixture on the dough, leaving an edge of 1/2 in. (1 cm) all around.Add the cheese evenly.Cover with the second piece of dough and seal firmly, pressing down with the tines of a fork all along the edge.Baste the surface with olive oil and sprinkle the grated parmesan cheese.Make 3 or 4 slits in the dough to allow steam to escape.Bake in the oven for 25 to 30 minutes, or until the crust is golden.May be served hot or warm.
6
Metro
3
4
4
2
5 oz (150 g) lardoons,
5 oz (150 g) chorizo, cut to 1/2 in. (1 cm) cubes
1 medium onion, cut to 1/2 in. (1 cm) cubes
2 red bell peppers, cut to 1/2 in. (1 cm) cubes
2 green bell peppers, cut to 1/2 in. (1 cm) cubes
1 garlic clove, finely chopped
1 tsp. (5 mL) Espelette pepper
1 tsp. (5 mL) paprika
3 1/2 oz (100 g) portobella mushroom, cut to 1/2 in. (1 cm) cubes
1/2 cups (375 g) turkey leftovers, cut to 1/2 in. (1 cm) cubes
2 lb (900 g) pizza dough
5 oz (150 g) extra-old white cheddar, grated
1/2 cup (125 mL) Parmesan, grated
Sufficient quantity, extra-virgin olive oil
Empanada with Turkey and Chorizo
6
servings
0:30
Preparation
0:45
COOKING
1:15
TOTAL TIME
Ingredients
-
5 oz
(150 g)lardoons,
-
5 oz
(150 g)chorizo, cut to 1/2 in. (1 cm) cubes
-
1
medium onion, cut to 1/2 in. (1 cm) cubes
-
2
red bell peppers, cut to 1/2 in. (1 cm) cubes
-
2
green bell peppers, cut to 1/2 in. (1 cm) cubes
-
1
garlic clove, finely chopped
-
1 tsp.
(5 mL)Espelette pepper
-
1 tsp.
(5 mL)paprika
-
3 1/2 oz
(100 g)portobella mushroom, cut to 1/2 in. (1 cm) cubes
-
1/2 cups
(375 g)turkey leftovers, cut to 1/2 in. (1 cm) cubes
-
2 lb
(900 g)pizza dough
-
5 oz
(150 g)extra-old white cheddar, grated
-
1/2 cup
(125 mL)Parmesan, grated
-
Sufficient quantity, extra-virgin olive oil
Preparation
In a large frying pan over medium-high heat, brown the lardoons and chorizo for 5 minutes.
Add the onion and peppers, and continue cooking until the meat starts to brown and the vegetables soften.
Add the garlic, Espelette pepper, paprika, mushrooms, and turkey. Let simmer 3 minutes.
Remove from the heat and allow to rest 10 minutes.
Preheat the oven to 450°F (220°C).
Cut the pizza dough into two pieces.
On a floured work surface, with a pastry roller, roll out the 2 pieces of dough until 1/4 in. (6 mm) thick.
Cover a 10» x 15» (25 cm x 38 cm) baking sheet with parchment paper and baste with olive oil.
Place the dough on the paper and baste with olive oil.
Put the turkey mixture on the dough, leaving an edge of 1/2 in. (1 cm) all around.
Add the cheese evenly.
Cover with the second piece of dough and seal firmly, pressing down with the tines of a fork all along the edge.
Baste the surface with olive oil and sprinkle the grated parmesan cheese.
Make 3 or 4 slits in the dough to allow steam to escape.
Bake in the oven for 25 to 30 minutes, or until the crust is golden.
May be served hot or warm.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
