Turkey & chorizo empanadas
- 22.12.2023
- 869
Once Christmas days over, put leftovers to good use with imaginative dishes that reinvent Christmas ingredients.
Recipe «Turkey & chorizo empanadas» presented in category Recipes / Meat, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 60ml olive oil, plus extra, to brush, 1 red onion, finely chopped, 2 cloves garlic, finely chopped, 2 red capsicums, finely chopped, 2 tsp thyme leaves , 1 Primo Classic Chorizo, casing removed, crumbled, 1/4 tsp dried chilli flakes, 400g roast turkey or barbecued chicken, finely chopped , 180ml dry white wine, 250ml Massel chicken style liquid stock, 400g self-raising flour, 250g grape tomatoes, 50g pitted green olives, chopped, 1/2 red onion, finely chopped.
Ingredients:
- 60ml olive oil, plus extra, to brush
- 1 red onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 red capsicums, finely chopped
- 2 tsp thyme leaves
- 1 Primo Classic Chorizo, casing removed, crumbled
- 1/4 tsp dried chilli flakes
- 400g roast turkey or barbecued chicken, finely chopped
- 180ml dry white wine
- 250ml Massel chicken style liquid stock
- 400g self-raising flour
- 250g grape tomatoes
- 50g pitted green olives, chopped
- 1/2 red onion, finely chopped
Instructions
- 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.
- 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.
- 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.
- To make salsa, process tomatoes, olives and onion until finely chopped. Season with salt and pepper. Makes 1 1/3 cups.
- Serve empanadas with salsa. comfort food