About this recipe: There are lots of different variations on these savoury Mexican pastries, which are similar to Cornish pasties. The filling here is a blend of lean turkey and vegetables, subtly flavoured with spices, nuts and dried fruit.
Turkey mince contains less fat than beef or lamb mince and even less fat than chicken, making it one of the lowest fat meats available. * White bread and pizza dough are both good sources of starchy carbohydrate. Recommendations are that at least half the calories in a healthy diet should come from starchy foods. * Raisins, like other dried fruits, are very good sources of dietary fibre. They are also virtually fat-free and provide useful amounts of iron.
Sprinkle the empanadas with poppy seeds instead of paprika. * Make a large pie instead of pasties. Roll out about two-thirds of the dough and use to line a greased 23 cm (9 in) shallow pie dish. Add the filling, smoothing the surface evenly. Moisten the edges with beaten egg. Roll out the remaining dough and use to cover the pie, sealing the edges firmly. Make a steam hole in the centre of the dough lid. Allow to rise in a warm place for 10–15 minutes, then glaze with beaten egg. Bake for 10 minutes. Reduce the heat and bake for a further 20–25 minutes. Serve cut in slices. * For red bean and pepper empanadas, cook 1 thinly sliced onion in 1 tbsp extra virgin olive oil for 2 minutes. Stir in 1 seeded and finely chopped fresh red chilli, 1 seeded and diced red pepper and 1 seeded and diced yellow pepper. Cook on a moderate heat for 4–5 minutes. Add 1 diced courgette and cook for 2–3 minutes to soften. Stir in 2 diced tomatoes, 1 can red kidney beans, about 410 g, drained and rinsed, 1 tsp fennel seeds, 2 tbsp chopped fresh basil, and salt and pepper to taste. Use to fill the empanadas and bake as in the main recipe.
A, copper, selenium * B1, B6, B12, E, niacin, zinc * B2, C, folate, calcium, iron, potassium