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Empanaditas

  • yield: Makes about 3 dozen

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Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Martha Stewart Living, July 2001

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