Turkey Empanada with Chimichurri Sauce

Well, I guess it’s almost everyone’s problems during Thanksgiving – what to do with leftovers? This year, I started my Thanksgiving a bit early. Though my schedule was pretty hectic and far from a balanced lifestyle last week, I was able to have turkey, stuffings, and sweet potato casserole. Soooo good! And of course, the next question was – what should I do with the rest of this? So, here I am sharing this recipe. This is something that I enjoy much because…you just can’t stop it – it’s very addicting.

Be thankful that you don’t already have everything you desire. If you did, what would there be to look forward to?
Be thankful when you don’t know something, for it gives you the opportunity to learn.
Be thankful for the difficult times. During those times you grow.
Be thankful for your limitations, because they give you opportunities for improvement.
Be thankful for each new challenge, because it will build your strength and character.

Be thankful for your mistakes. They will teach you valuable lessons.
Be thankful when you’re tired and weary, because it means you’ve made a difference.
It’s easy to be thankful for the good things. A life of rich fulfillment comes to those who are also thankful for the setbacks.

Turkey Empanada & Chimichurri Sauce

Ingredients:

  • 1½ cups chopped, cooked turkey
  • ½ cup chopped onion
  • 2 tbs chopped shallots
  • 1/8 cup corn kernel
  • 1 tbs ground cumin
  • 1½ tsp salt
  • ½ tsp pepper
  • ½ tsp oregano
  • Dash of garlic powder
  • Olive oil to fry

Dough:

  •  3 cups flour
  • 1 tsp salt
  • ½ cup cold water
  • 1 egg
  • 3 tbs butter, cut into small cubes

Chimichurri Sauce:

  • 1 cup cilantro leaves
  • 1 cup flat-leaf parsley leaves
  • ½ cup mint leaves
  • 4 cloves garlic, roughly chopped
  • ¾ cup olive oil
  • ¼ cup red wine vinegar
  • Salt and pepper

Directions:

  1. Dough: In a bowl, combine water and egg together.
  2. In a separate bowl, mix together flour and salt. Make a well in the center and pour the egg mix into the center. Add butter and mix until it becomes stiff.
  3. Turn the dough onto a lightly floured surface and knead until all the ingredients is incorporated and dough is smooth.
  4. Wrap in plastic and refrigerate for at least 1 hour.
  5. Prep the turkey: In a wok over medium-high heat, add 1/2 tbs oil. Add onion and shallots, cook for about 2 minutes.
  6. Add the chopped turkey and remaining ingredients, except olive oil. Mix well and transfer to a plate.
  7. Chimichurri sauce: Combine everything in the blender and mix well.
  8. To assemble: roll the dough out to 1/8 inch thick on a floured cutting board. Cut out three-inch circles and add 1 tbs of the turkey mix in the center of each circle. Fold the dough by half into semi circle, and slightly bend it sideway to form crescent shape. Crimp the outer edge with a fork to seal.
  9. To fry: heat non-stick skillet/ large pan with oil over medium-high fire, place the empanada (depends on the size of your skillet/ pan), flat-side down, on the skillet. Reduce heat to low fire when pan frying, for about 2 minutes or until lightly crisped and browned. Do not over-crowd the skillet and make sure they are slightly apart from each other.

Chimichurri sauce is adapted from Bobby Flay’s recipe.

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