© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3-1/2 c all-purpose flour
1/2 tsp salt
1/2 c vegetable shortening
2 Large eggs, well beaten
1/2 c dry white wine
2 tbsp olive oil or vegetable oil
1 lb GROUND TURKEY
1 Small onion, finely chopped
1/4 c seeded and chopped green bell pepper
2 Large cloves garlic, minced
1/4 c tomato sauce
1 tsp salt
1/4 tsp oregano
1/4 tsp freshly ground black pepper
2 tbsp chopped almonds, toasted
2 tbsp raisins
10 Spanish Manzanilla olives stuffed with pimientos, sliced
All purpose flour As needed
Oil for frying As needed
Spanish Manzanilla olives stuffed with pimientos As needed
DOUGH: Combine flour and salt in a large bowl. Using a pastry blender, cut shortening into flour until it resembles small crumbs.
Make a well in the center of the flour mixture and place eggs and wine in the center.
Stir, in a circular motion, starting from the inside and working outwardly until flour is moistened and mixture is well blended.
Divide dough into 20 (1-1/2 to 2-inch) balls, cover dough and let it rest.
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.
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.
Stir in tomato sauce, salt, oregano and pepper. Reduce heat and simmer 5 to 6 minutes.
Stir in almonds, raisins and olives. Cool. Reserve for assembly.
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.
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.
Press edges with fork to seal empanadas.
Repeat with remaining dough and filling.
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.
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.