Turkey empanadas

    1 hour 10 min

    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.

    15 people made this

    Serves: 5 

    • 175 ml (6 fl oz) warm water
    • 1 packet white bread or pizza dough mix, about 250 g
    • 1 small egg, beaten
    • ¼ tsp paprika
    • Spicy turkey filling
    • 1 tbsp sunflower oil
    • 1 onion, thinly sliced
    • 1 garlic clove, crushed
    • 1 fresh green or red chilli, seeded and finely chopped
    • 250 g (8½ oz) minced turkey
    • 300 g (10½ oz) potatoes, peeled and cut into 1 cm (½ in) dice
    • ½ tsp ground cinnamon
    • ½ tsp ground coriander
    • ½ tsp ground cumin
    • 4 tbsp dry sherry or white wine
    • 1 large carrot, coarsely grated
    • 45 g (1½ oz) raisins
    • 30 g (1 oz) blanched almonds, toasted and roughly chopped
    • 2 tbsp tomato purée
    • 2 tbsp chopped fresh coriander
    • salt and pepper

    Prep:45min  ›  Cook:25min  ›  Ready in:1hr10min 

    1. First make the filling. Heat the oil in a frying pan and cook the onion, garlic and chilli on a fairly high heat for 2–3 minutes, stirring, until softened and lightly browned. Add the turkey mince and stir for a further 4–5 minutes.
    2. Meanwhile, part-cook the diced potatoes in a saucepan of boiling water for 5 minutes. Drain well.
    3. Stir the cinnamon, coriander and cumin into the turkey mixture and cook for 30 seconds. Add the sherry or wine and simmer for 2–3 minutes or until most of the liquid has evaporated.
    4. Stir in the potatoes, carrot, raisins, almonds, tomato purée, chopped coriander, and salt and pepper to taste. Remove from the heat.
    5. Stir the water into the bread mix and knead for 2 minutes or until smooth. Cover and leave to rest for 5 minutes, then divide into 5 equal pieces. Roll out each piece on a lightly floured surface to a 20 cm (8 in) round.
    6. Preheat the oven to 220°C (425°F, gas mark 7). Divide the filling among the dough rounds, spooning it into the centre. Brush the edge of each round with beaten egg, then fold over into a half-moon shape. Press the edges together and roll over to seal. Place on a non-stick baking sheet, cover with oiled cling film and leave in a warm place for 10–15 minutes or until slightly risen.
    7. Uncover the empanadas, glaze them with the rest of the beaten egg and sprinkle with the paprika. Bake for 10 minutes, then reduce the temperature to 180°C (350°F, gas mark 4) and bake for a further 15 minutes. Serve hot or at room temperature.

    Plus points

    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.

    Some more ideas

    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.

    Each serving provides

    A, copper, selenium * B1, B6, B12, E, niacin, zinc * B2, C, folate, calcium, iron, potassium

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    this recipe came from a cook book called cook smart for a healthy heart i have got the book  -  27 Oct 2012