Turkey & chorizo empanadas

Cooking Meat Turkey & chorizo empanadas

Once Christmas days over, put leftovers to good use with imaginative dishes that reinvent Christmas ingredients.

  1. To make filling, heat 1 tablespoon oil in a frying pan over medium heat. Add onion, garlic, capsicums and thyme, and cook, stirring, for 10 minutes or until soft. Add chorizo and cook, stirring, for a further 5 minutes or until chorizo is lightly browned. Add chilli flakes, turkey, 125ml (1/2 cup) wine and the stock, and simmer for 10 minutes or until liquid has reduced by three-quarters. Cool.
  2. Meanwhile, to make pastry, preheat oven to 190C. Place flour and a pinch of salt in a bowl. Make a well in the centre, then pour in remaining 60ml (1/4 cup) wine, 2 tablespoons oil and 200ml warm water. Stir to form a smooth dough.
  3. Divide pastry into Roll out a portion to a 16cm round on a well floured sheet of baking paper. Place 1/2 cup filling over half the pastry, leaving a 1cm border, then fold pastry over to enclose filling. Using a fork, press edges to crimp and seal. Repeat with remaining pastry and filling. Brush the tops with extra oil, then bake for 25 minutes or until golden.
  4. To make salsa, process tomatoes, olives and onion until finely chopped. Season with salt and pepper. Makes 1 1/3 cups.
  5. Serve empanadas with salsa. comfort food

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