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Empanada with Turkey and Chorizo 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
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

Empanada with Turkey and Chorizo

Rate this recipe
4 Votes
6
servings
0:30
Preparation
0:45
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 5 oz
    (150 g)
    lardoons,
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  • 5 oz
    (150 g)
    chorizo, cut to 1/2 in. (1 cm) cubes
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    IRRESISTIBLES ARTISAN PROSCIUTTO, ANTIPASTO MISTO OR SLICED DELI MEAT

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    IRRESISTIBLES ARTISAN DRY SAUSAGE 300 g

    IRRESISTIBLES ARTISAN DRY SAUSAGE 300 g

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    SELECTED VARIETIES


    IRRESISTIBLES ARTISAN PEPPERONI STICKS 300 g

    IRRESISTIBLES ARTISAN PEPPERONI STICKS 300 g

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  • 1
    medium onion, cut to 1/2 in. (1 cm) cubes
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  • 2
    red bell peppers, cut to 1/2 in. (1 cm) cubes
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  • 2
    green bell peppers, cut to 1/2 in. (1 cm) cubes
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  • 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
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    BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 227 g

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  • 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
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    DELI CUT, PRICES AS MARKED


  • 1/2 cup
    (125 mL)
    Parmesan, grated

  • Sufficient quantity, extra-virgin olive oil
Imprimer ma sélection

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

Legal Notice

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.

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