Thursday, September 19, 2013

Empanadas {Panama}


3 C flour (plus a little more for kneading)
1/2 C cold water
2 eggs
1 t vinegar
3 T butter

In a bowl, beat the water, eggs, and vinegar together, then set aside. In another bowl, cut together the flour and butter with a pastry blender. Make a well in the center of the flour and pour the egg mixture into the center. Mix the wet and dry ingredients with a fork until it becomes stiff. Turn the dough out onto a lightly floured surface and knead until all the flour is incorporated and the dough is smooth. Wrap the dough in plastic and refrigerate for at least 1 hour.

1 pound ground turkey
1 T minced garlic
1 carrot, sliced
2 C baby kale
freshly ground sea salt
freshly ground pepper
1/2 C fresh tomato sauce
smoked paprika
chile powder
ground cumin

In a large, flat-bottom pan cook the turkey and garlic in a splash of olive oil till meat is completely browned. Add in the carrots and kale. Cook until slightly softened. Season to taste.

Preheat the oven to 350 degrees.

Roll the dough out between two pieces of parchment paper to between 1/8" and 1/4". Cut the dough into 5" rounds. Place 1 T of the filling and fold the dough in half to form a crescent. Gently pinch the edges together to form a seal.

Place the empanadas on a parchment-lined baking sheet. Brush the tops with an egg beaten with a splash of cold water.

Bake for 25-30 minutes - just until the empanadas are golden brown. Serve hot. I put a dollop of tomato chutney on the side.



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