Summary
| Yield | |
|---|---|
| Source | Kathy Saab |
| Prep Time | 1 hour |
Description
GP friend Kathy Saab shares her original recipe. A great way to reuse leftover turkey, this recipe is so delcious that you mind find yourself creating "leftovers" just so you can enjoy these flavorful empanadas!
Ingredients
- 1 c goya masarepa (yellow cornmeal)
- 1⁄2 t sea salt
- 1 1⁄2 c warm water
- 1 T olive oil
- 1⁄2 c minced cooked turkey (white and dark meat)
- 1⁄3 c giso (recipe below)
- olive oil for frying (about 4 cups)
Instructions
Add the first 4 ingredients to a large bowl, mixing well until you have a firm but malleable dough. Roll small pieces of dough into small spheres that are about 1 1/2 inches in diameter and set aside. In a separate bowl mix the minced turkey with the giso and set aside.
For the Giso:
1 teaspoon minced garlic
1/2 yellow onion, diced
1 cup chopped scallions (tops and greens)
2 cups chopped fresh tomatoes
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/8 teaspoon saffron
1/4 cup chopped cilantro (leaves and stems)
3 tablespoons olive oil
Heat the canola oil in a large pan over medium heat. Add the garlic, yellow and green onions and sautee for about 1 minute. Next, add the chopped tomatoes, salt, cumin, pepper and saffron. Cook over medium heat for about 10 minutes until the tomatoes soften and start to create their own sauce. I like my giso to be a little chunky, so I try not to cook it any longer than this. Add the chopped cilantro and reduce to a very low simmer for another minute or two.
For the assembly:
Lay a sandwich sized bag flat on a cutting board and place one of the dough balls in the center of board. Fold the outer half of the bag over the dough ball and using a water glass, press the dough into a flat circle that’s about 1/16” thick. Be sure that it is not too thick or too thin as this will seriously effect the finished product.
Peel back the top layer of the plastic bag and spoon about 1 1/2 teaspoon of the turkey & giso mixture in the center. Using the top layer of the plastic bag to help you, fold the empanada together and press the edges together to seal in the filling. Carefully peel back the plastic and remove the empanada. Continue this process until they’re all formed.
Fry the empanadas in very hot oil for about 5 minutes or until they turn a light golden brown. Remove from the oil and drain on a plate lined with paper towels. Serve with plenty of pique and enjoy!