Spicy Turkey Empanada Filling

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 medium sweet onion, sliced thin
• 1 tablespoon rosemary
• 1 tablespoon thyme
• 1/2 cup chicken stock
• ground pepper
• 1 lb ground turkey
• 1 cup chile relish
• 2 red potatoes, diced
• 1 large carrot, diced
• 2 stalks celery, diced
• 1 roasted red pepper, diced
• 1/3 cup dijon mustard
• 1/4 cup parmesan cheese
• 1/3 cup whole milk or 1/3 cup cream
• 2 large eggs
• 1/4 cup breadcrumbs

Recipe

• 1 in a large skillet heat the oil and saute the onions with the rosemary & thyme.
• 2 once the onions are soft, add the chicken stock & pepper and saute until the liquid is gone.
• 3 set aside the onion mixture.
• 4 in the same skillet, brown the ground turkey.
• 5 add about half of the chile relish, the potatoe and carrot.
• 6 cook over med-high heat, stirring occasionally until the potatoes are about 1/2 cooked. probably about 10-15 minutes.
• 7 taste for spicyness/heat. continue adding chile relish with following steps until you get the desired flavor.
• 8 add celery, roasted pepper, and onion mixture. stir together and simmer 2-3 minutes.
• 9 remove from heat.
• 10 in a separate bowl beat the eggs. set aside about 2 tbsp of the egg to use as an egg wash.
• 11 mix in mustard, cheese, milk or cream, and bread crumbs.
• 12 stir mustard mix in to the meat.
• 13 scoop about 2/3 c of mixture onto a 6" diameter circle of dough.
• 14 fold the dough over to make a 1/2 circle and crimp shut.
• 15 put the empanadas on a cookie sheet, about 6 to a sheet.
• 16 brush with the egg wash (add a little milk to make lighter, a little salt to make shiny).
• 17 bake in a 400 degree oven 20-30 minutes, until crusts are golden brown.
• 18 or freeze in individual bags, or with waxed paper separating individual empanadas in a bag. to cook frozen ones, use a 400 degree oven, just cook a bit longer until hot through and nicely browned.