Turkey & chorizo empanadas

Recipes / Meat

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

  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