Appetizer Empanadas

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DELICIOUS

Description

Recipe and photo kindly provided by Perdue.

Ingredients

3-1/2 Cups: all-purpose flour
1/2 Teaspoon: salt
1/2 Cup: vegetable shortening
2 Large: eggs, well beaten
1/2 Cup: dry white wine
2 Tablespoons: olive oil or vegetable oil
1 Pound: GROUND TURKEY
1: Small onion, finely chopped
1/4 Cup: seeded and chopped green bell pepper
2 Large: cloves garlic, minced
1/4 Cup: tomato sauce
1 Teaspoon: salt
1/4 Teaspoon: oregano
1/4 Teaspoon: freshly ground black pepper
2 Tablespoons: chopped almonds, toasted
2 Tablespoons: raisins
10: Spanish Manzanilla olives stuffed with pimientos, sliced
As needed: All purpose flour
As needed: Oil for frying
As needed: Spanish Manzanilla olives stuffed with pimientos
* Click to ingredient to choose one

Directions

1
DOUGH: Combine flour and salt in a large bowl. Using a pastry blender, cut shortening into flour until it resembles small crumbs.
2
Make a well in the center of the flour mixture and place eggs and wine in the center.
3
Stir, in a circular motion, starting from the inside and working outwardly until flour is moistened and mixture is well blended.
4
Divide dough into 20 (1-1/2 to 2-inch) balls, cover dough and let it rest.
5
For Quicker Empanadas Omit making the dough and use 2 packages frozen empanada discs available in the freezer section in some supermarkets or in Latino markets.
6
TURKEY FILLING: Heat 2 tablespoons olive/vegetable oil in a large nonstick skillet over medium high heat. Cook and stir ground turkey with onion, pepper and garlic, stirring constantly with a wooden spoon to break up large pieces of turkey and to prevent sticking. Cook until turkey is no longer pink.
7
Stir in tomato sauce, salt, oregano and pepper. Reduce heat and simmer 5 to 6 minutes.
8
Stir in almonds, raisins and olives. Cool. Reserve for assembly.
9
ASSEMBLY: Place one round of dough on a lightly floured surface. Using a rolling pin, roll dough into a 4 to 4-1/2-inch circle.
10
Spoon a heaping tablespoon of the filling on the bottom 1/3 of the dough. Moisten edge of dough with cold water and fold dough over.
11
Press edges with fork to seal empanadas.
12
Repeat with remaining dough and filling.
13
FRYING: Heat 2-inches of oil, in heavy skillet, over high heat. Place empanadas a few at a time, turning halfway through, to brown evenly, about 4 to 5 minutes.
14
OR deep fry empanadas in a deep fat-fryer that has been preheated to 375 degrees F, cooking until dough is golden brown and mixture is hot throughout.