Sunday, December 28, 2014

Fig Empanadas

Mike's sister Katie made these for The Dailey family Christmas celebration, December 2014 at her home in Oregon, WI. The theme was Mediterranean.  I added these to our Christmas Eve tapas menu and will keep them as a regular.

This recipe makes 36 - 48 empanadas or 4 large meat pies.  I cut the recipe in half and had more than enough.

iNGREDENTs
2 Tablespoons olive oil
2 pounds ground turkey
2 Tablespoons paprika
2 teaspoons cumin
Salt and pepper
5 ounces chopped dried figs (about 3/4 cup)
4 tablespoons chopped pickled peppers. (I used corn relish based on Katie's rec. perfect!!!!)
1 cup flat leaf parsley chopped
pie dough ( about 4-6 crusts)
Egg wash ( 2 eggs whisked with salt and a Tablespoon of water)

DRECTiONs
NOTE: If you are making the pie crust, this can be done in advance and kept in refrigerator)

In a medium pot, heat the olive oil over medium high heat.  Add ground turkey and cook. Stir in the paprika and cumin, season with salt and pepper.

Remove from heat and add the figs, corn relish, and parsley. Transfer to a separate bowl and allow to cool to room temperature.

After the filling has cooled, preheat the over to 350 - 450 degrees F. Roll out your pie dough until it is 1/8 inch think. Use a 4 1/2 inch round cutter or similar size bowl, cut our circles of pastry.

Fill the circles with about 2 heaping Tablespoons of the filling on half of the dough leaving about a 3/8 inch border from the edge of the pastry. Egg wash that border and fold over the pastry to create a half moon shaped empanada. Press gently along the edge to seal using the egg wash as glue.  Use a fork and make tiny indentations (crimp) around the edges. Repeat until all the filling is used up or you run out of pie crust.  Reroll the pie dough scraps, being careful not to overwork the pie dough.  NOTE:  this is a long tedious process. Enlist helpers whenever possible..

Bring empanadas to a sheet pan lined with parchment paper and place 3 thin slits on the top with a knife to allow steam to vent during baking.  Egg wash the empanadas and bake for 15 - 20 minutes or until the empanadas are golden.

Serve as an appetizer or as an entree along side fresh chunky tomato salsa.

These can be made ahead of time and frozen.

You can also make large empanadas using the same approach as above.


Pork Empanadas with Corn Relish





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