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Title: Turkey Empanadas
Categories: Turkey Appetizer Leftover
Yield: 4 Servings
| 1 | c | Turkey, cooked; cubed |
| 1 1/3 | c | Cheddar; coarsely grated |
| 4 | oz | Green chiles; drained |
| 1 | c | Flour, whole wheat |
| 1/4 | c | Corn meal |
| 1/2 | ts | Salt |
| 1/3 | c | Butter |
| 1/4 | c | ;Water, cold |
| 1 | tb | Milk |
| 4 | ts | Corn meal; for topping |
Calories per serving: 584 Fat grams per serving: 33 Approx. Cook Time: 0:40
Mix together turkey, cheese and chilies; set aside. In a different bowl, mix together flour, cornmeal and salt. Cut in butter until particles are the size of small peas (a pastry blender makes this an easy job). Sprinkle with water and mix with pastry blender or fork until pastry can be formed into a ball. Add a little more water if necessary. Divide dough into balls, one ball for each two servings; divide turkey mixture into same number as dough. Turn one dough ball onto floured board and roll into an 11" square. Place on oiled cookie sheet. Spoon one part of turkey mixture over 1/2 of pastry, coming to 1 1/2" of the edge. Fold other half of pastry over it, and crimp edges to seal them. Repeat this procedure with each ball of dough. Brush turnovers with milk. Sprinkle remaining corn meal on top. Bake at 400 degrees for 25 minutes or until golden brown. Allow to cool slightly; slice into wedges to serve. -- per James Lor
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