Recipe by Chef Grizzly
After looking around at some various empanada and similar recipes, and trying to remember what was in the ones I had in Chile, I came up with this. There are some good empanada dough recipes elsewhere on the site, so I didn't bother to include the dough. The chile relish is another recipe on the site - basically jalapenos, garlic, and wine vinegar. They freeze and reheat well, so I like to make a batch to take for lunch or to pull out when I just don't want to cook.
Top Review by threeovens
This was just okay for us. The recipe entailed a lot of work and the flavor wasn't really worth it. We did not like the mustard flavor and we did not like the heat inside the empanada. We prefer ours Colombian style where the filling is well seasoned and all the heat is in the aji, which you drizzle as you eat, a little or a lot. Made for PAC Fall 2009.
- 14.79 ml olive oil
- 1 medium sweet onion, sliced thin
- 14.79 ml rosemary
- 14.79 ml thyme
- 118.29 ml chicken stock
- ground pepper
- 453.59 g ground turkey
- 236.59 ml chile relish
- 2 red potatoes, diced
- 1 large carrot, diced
- 2 stalk celery, diced
- 1 roasted red pepper, diced
- 78.07 ml Dijon mustard
- 59.14 ml parmesan cheese
- 78.07 ml whole milk or 78.07 ml cream
- 2 large eggs
- 59.14 ml breadcrumbs
Directions See How It's Made
- In a large skillet heat the oil and saute the onions with the rosemary & thyme.
- Once the onions are soft, add the chicken stock & pepper and saute until the liquid is gone.
- Set aside the onion mixture.
- In the same skillet, brown the ground turkey.
- add about half of the chile relish, the potatoe and carrot.
- Cook over med-high heat, stirring occasionally until the potatoes are about 1/2 cooked. Probably about 10-15 minutes.
- Taste for spicyness/heat. Continue adding chile relish with following steps until you get the desired flavor.
- Add celery, roasted pepper, and onion mixture. Stir together and simmer 2-3 minutes.
- Remove from heat.
- In a separate bowl beat the eggs. Set aside about 2 Tbsp of the egg to use as an egg wash.
- Mix in mustard, cheese, milk or cream, and bread crumbs.
- Stir mustard mix in to the meat.
- Scoop about 2/3 C of mixture onto a 6" diameter circle of dough.
- Fold the dough over to make a 1/2 circle and crimp shut.
- Put the empanadas on a cookie sheet, about 6 to a sheet.
- Brush with the egg wash (add a little milk to make lighter, a little salt to make shiny).
- Bake in a 400 degree oven 20-30 minutes, until crusts are golden brown.
- OR Freeze in individual bags, or with waxed paper separating individual empanadas in a bag. To cook frozen ones, use a 400 degree oven, just cook a bit longer until hot through and nicely browned.