This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2007-3-11-8-58-0

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Turkey Empanadas with mushrooms and mole

From the Kitchen of Cuisine at home,
2007-03-11
These amazing empanadas were so tasty!
Prep Time:
 30 minutes

Cook Time:
 1 hours

Categories:
 Mexican
 Dinner

Yields:
 4

Ingredients

1c red bell pepper, diced
1c leek, minced
1/4c garlic, minced
2tsp dried oregano,
2tsp chili powder,
2tsp cumin, powdered
2tsp paprika,
1/2tsp cayenne,
8oz ground turkey,
2c shitake mushrooms, sliced
1can hominy (15 oz),
1cup fresh cilantro, chopped
1/2c black olives, chopped
2.25c all purpose flour,
1stick unsalted butter, cubbed
1tsp kosher salt,
1 egg,
1/4c raw pepitas (pumpkin seeds), chopped

Equipment

  • deep skillet
  • baking sheet
  • rolling pin
  • parchment paper

Directions

  1. Saute bell pepper, leek, garlic and spices with 1 tbsp oil in skillet over medium-high heat (3 minutes). Add turkey and saute until brown.
  2. Stir in mushrooms, cook until liquid is absorbed (6 minutes). Off heat, add hominy, cilantro, and olives. Set aside.
  3. Mix flour, butter, and salt until crumbly. Add 1/3 cup water and egg, mix until dough forms a ball.
  4. Preheat oven to 400. Divide dough into 6 balls and roll each on a floured surface into a 7 inch disk. Put 1/2 cup filling in the center and fold in half.
  5. Seal with a fork and water. Transfer empanadas to a baking sheet lined with parchment paper. Brush the tops with water and sprinkle chopped pepitas, paprika and salt. Bake until golden (30 minutes)