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Turkey Empanadas https://www.metro.ca/userfiles/image/recipes/Empanadas-dinde-6658.jpg PT40M PT30M PT1H10M
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.
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1 large onion, chopped finely 1 red pepper, sliced thinly 3 clove garlic, minced 2 Tbsp. (30 mL) salted butter 2 tsp. (10 mL) chili powder 1 tsp. (5 mL) paprika 1 tsp. (5 mL) cumin 1 tsp. (5 mL) dried oregano 3 cups (750 mL) cooked turkey in small dice 1/2 cup (125 mL) golden raisins 1/2 cup (125 mL) chicken broth Salt and freshly ground pepper to taste 3 hard-boiled egg, quartered 18 large stuffed olives 2 lb (900 g) commercial pastry dough 180 g sliced havarti cheese 2 egg yolks, beaten with a little water
Turkey Empanadas

Turkey Empanadas

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6
servings
0:40
Preparation
0:30
COOKING
1:10
TOTAL TIME

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Ingredients

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  • 1
    large onion, chopped finely
  • 1
    red pepper, sliced thinly
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  • 3
    clove garlic, minced
  • 2 Tbsp.
    (30 mL)
    salted butter
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  • 2 tsp.
    (10 mL)
    chili powder
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    SELECTED SIZES SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    paprika
  • 1 tsp.
    (5 mL)
    cumin
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    SELECTED SIZES SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    dried oregano
  • 3 cups
    (750 mL)
    cooked turkey in small dice
  • 1/2 cup
    (125 mL)
    golden raisins
  • 1/2 cup
    (125 mL)
    chicken broth

  • Salt and freshly ground pepper to taste
  • 3
    hard-boiled egg, quartered
  • 18
    large stuffed olives
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    235 ml, SELECTED VARIETIES


  • 2 lb
    (900 g)
    commercial pastry dough
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    1 kg


  • 180 g
    sliced havarti cheese
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    SAN DANIELE PROSCIUTTO OR MASTRO GENOA, CAMPESINO CHORIZO SALAMI AND GHIDETTI PROVOLONE CHEESE

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    DELI SLICED, 2.64/100 g


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  • 2
    egg yolks, beaten with a little water
Imprimer ma sélection

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.

Source : Saputo

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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.

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