Turns out these make great leftovers to take to work. :-) We both felt that they were a little to "bready" but I think that can be attributed to the fact that I used the wheat recipe AND didn't have a rolling pin at D's house to use...so I used a spaghetti-o's can wrapped in foil to roll it out. Innovation I tell you! ;-) A fun challenge that I'm glad I got to do.
(a recipe using wheat flour from “La Empanada Gallega”)Servings: 6
3½ cups (500 gm) all-purpose (plain) or bread flour
1 cup (240 ml) warm water
½ cup less 1 tablespoon (100 ml) of liquid fat (oil, margarine, lard)
1 satchel (1 tablespoon) (15 gm) dry yeast or (1 oz) (30 gm) fresh yeast
1 teaspoon (5 ml) (6 gm) salt
1 teaspoon (3 gm) sweet paprika
- Shift the flour into a bowl, make a well in the middle and add all the ingredients (you should break the fresh yeast as much as possible).
- Mix with a wooden spoon until all the ingredients have been incorporated
- Turn dough onto your counter and knead for 8 minutes
- Make a ball and allow to rise covered with a cloth for about half an hour before using.
- Once risen, turn the dough back into a floured counter and tear off in small pieces (I got eight).
- Roll each piece out to desired size
- Place about 1/4 cup filling on each and top with a little cheese.
- Pull edges of dough over filling in the middle and roll closed. Then work your way out to the ends until it is completely closed around the filling.
- Place empanadas on a baking sheet and place into a preheated 350 degree oven. Bake for 20-25 minutes.
1 pound ground turkey (Probably used about 1/2 of this eventually)
1 can corn
1 can tomato sauce
Cook turkey. Then allow to cool. Mix together turkey, corn, sauce and add cumin (about 1 tsp). Fill empanadas.