These lovely Turkey Empanadas, are surprisingly simple to prepare. They make up in a jiffy, and are so delicious! Especially when served with a turkey gravy and cranberry sauce. Delighfully different, but oh so tasty. Soon to become a favourite in your home too!
Pastry: 2 c all purpose flour
½ tsp slat
2/3 c shortening
1/3 c cold water
- Prepare the pastry in usual way, making sure that it is smooth and easy to handle, rather than crumbly.
- Turn onto a lightly floured surface and kneed it until smooth.
- Chill briefly, if time permits.
Filling:
1¼ c diced turkey
4 medium potatoes
1 medium onion
1 c finely diced turnip/carrot mixed
salt and pepper to taste
beaten egg for brushing
- Peel and quarter the potatoes, then dice them into small cubes. Set aside in a bowl of water to prevent browning.
- Dice the onion finely. Set aside with the other ingredients, keeping them handy.
- Divide the pastry dough into the number of servings required for your family.
- Roll out the dough on a lightly floured surface fairly thinly into a round circle.
- Take a selection of the filling ingredients and pile them onto the dough slightly off center.
- Lightly moisten the outer edge of the dough, season the filling with salt and pepper, topping with a nut of butter.
- Fold the lower ½ of the pastry circle over the filling, and join the moistened edges.
- Transfer the pastry to a lightly greased cookie sheet.
- Brush each pasty with the beaten egg, and make a small slit on top.
- Bake at 350 degrees F for 50-55 minutes until golden brown.
- Serve with turkey gravy, and your choice of vegetable sides. Having any leftover cranberry sauce available as a condiment is a nice touch to this meal. (More cost cutting and economical recipes are available in the ‘category’ section of betweenclosefriends.com blog)