- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 medium cloves garlic, finely chopped
- 1 pound ground turkey or chicken
- 1/3 cup raisins, finely chopped
- 1/3 cup finely chopped pitted green olives
- 1/2 teaspoon ground cumin
- Coarse salt and freshly ground pepper
- Tabasco sauce
- 2 large eggs
- 2 ounces Monterey Jack or Cheddar cheese, grated (1/2 cup)
- 1 tablespoon heavy cream
- All-purpose flour, for dusting
- Empanada Dough
Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until translucent, about 2 minutes. Add turkey, raisins, olives, and cumin; cook, breaking up meat with back of spoon, until turkey is cooked through and beginning to brown, 5 to 7 minutes. Remove from heat, and let cool. Season with salt, pepper, and Tabasco sauce. Lightly beat 1 egg, and stir into the cooled meat mixture along with the cheese.
Preheat oven to 375 degrees. Line a baking sheet with a Silpat or parchment paper. Make the egg wash: In a small bowl, lightly beat together remaining egg and the cream; set aside. On a lightly floured surface and working with one piece of dough at a time, roll out dough about 1/16 inch thick. Using a 3 1/2-inch cookie cutter, cut out rounds, re-rolling the dough once. If the room is warm, keep rounds refrigerated so that they don't get too soft.
Place a scant tablespoon of filling in center of one round. Use a finger or a pastry brush to brush a little of the egg wash onto the inner rim of the round. Fold the round in half, enclosing the filling and forming a half moon. Press edges to seal. Place on prepared baking sheet. Repeat with remaining rounds. Use a fork to create a crimped edge. Brush tops with egg wash, and bake until dough is golden, 15 to 20 minutes. Serve warm.