Thanksgiving Empanadas

Another non-traditional preparation, and these were awesome. There was a great sale on a precooked roast turkey breast and I wasn't in the mood for straight turkey, so I decided to get creative!

1 package Goya Tapas para Empanadas, defrosted

8 oz (approximate) cooked turkey breast, diced

1/4 sweet onion, diced

2 celery stalks, diced

1/8 cup Craisins

1 cup Turkey Gravy (or more to taste)

2 Tbls Olive Oil

1 egg, beaten

1 teaspoon water

Flour, for work surface

Salt and pepper to taste

Directions

• Sautée onions and celery in olive oil over medium high heat until soft
• Add turkey, Craisins, and enough gravy for everything to be covered in gravy, but not wet
• Cook until warmed through
• Remove filling mixture from heat and chill
• Preheat oven to 425 degrees
• Roll out defrosted empanadas dough on floured work surface, making the shells about 1/2" bigger in diameter than in the package
• Fill shells with the chilled filling
• Mix beaten egg with water
• Wet edges of shell with egg wash, and closed into a half moon shape. Press edges closed with a fork
• Brush empanadas with egg wash
• Mixed all ingredients in a bowl.
• Bake for 20 minutes, turning pan once halfway through cooking to help with even browning

Serve with the remaining turkey gravy on the side for dipping!

Copyright 2015 - David Etue