Well actually that’s not a worry of mine. I am the leftover king. I love taking the scraps from one meal and making them the star of the next. In this case I am planning on turning out two different styles of turkey empanadas to enjoy over the course of the weekend, and especially to share with my friends during the games on Sunday.
These empanadas will be great with beer for the game, but they are easy to pair with wine as well. Both versions I make combine sweet and savory elements that would work with any of the recommendations I made for thanksgiving dinner, from Vouvray to Lambrusco, giving you a great excuse to finish off any bottles you didn’t get to.
What to expect: BonardaCharbono is known as Bonarda in Argentina. Charbono is a little planted, little known grape in California, yet it has an almost cult following. A clone of the Charbonneau grape found in France’s Savoie region, it produces earthy, plummy and slightly rustic wines with plenty of acid and tannin concealed by a friendly richness of fruit.
Argentina gives us Bonarda, and Empanadas2005 Trapiche Broquel Bonarda
Since I’m sharing these with the fellas while watching football I opted for a wine that should make everyone happy. It links back to the Argentine roots of my Traditional Empanada, and appeals to the casual red wine drinker with it’s silky texture and bright, spicy fruit profile.
Baked Empanadas with Turkey
These easy to prepare, baked sandwiches are the perfect way to use up all that left-over turkey. I like to make two styles of empanadas. The classic morning after turkey sandwich style: layering turkey dipped in gravy, stuffing, and cranberry sauce, and a more traditional style that uses a mixture of turkey, raisins, olives and hard boiled eggs
Click here to download a printable pdf file of this recipe
These easy to prepare, baked sandwiches are the perfect way to use up all that left-over Turkey. I like to make two styles of empanadas. The classic morning after Turkey sandwich style: layering turkey dipped in gravy, stuffing, and cranberry sauce, and a more traditional style that uses a mixture of turkey, raisins, olives and hard boiled eggs
I use the sliced breast meat for the classic and chop up the odds and ends, as well as the dark meat, for the Traditional. The filling for the Traditional style takes a bit of time to make but is worth it.
Ingredients1 tbsp. olive oil
1 cup of onion, 1/4 inch dice
2-3 garlic cloves, minced
1 lb leftover turkey, finely chopped
1 tbsp oregano
1 tsp paprika
1 tsp cumin
1/2 cup pimento stuffed green olives, roughly chopped
1/2 cup raisins (optional)
1 hard-boiled egg, chopped
salt and white pepper to taste
- In a large sauté pan heat the oil of medium high heat.
- Add the onions and garlic and sauté until golden brown.
- Add the turkey, oregano, paprika and cumin and blend well.
- Remove the pan from heat and add in the remaining ingredients. Blend thoroughly and allow to cool.
Ingredients3 cups flour (plus a little more for kneading)
1 teaspoon salt
1/2 cup cold water
1 egg white
1 teaspoon vinegar
3 tablespoons shortening
additional water for sealing
eggwash (an agg beaten with 1 tbsp of water)
- In a bowl, beat the water, egg, egg white and vinegar together.
- In a separate bowl, sift together the 3 cups of flour and salt.
- Cut the shortening into the flour mixture with a pastry blender or two butter knives until the misture has the consistancy of rice.
- Make a well in the center of the flour mixture and add in the liquid ingredients.
- Mix the wet and dry ingredients with a fork until it becomes stiff.
- Turn the dough out onto a lightly floured surface. Knead it until all the flour is incorporated and the dough is smooth.
- Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.
- Prepare the work surface by lightly flouring the area where you plan to roll out the dough.
- Separate the dough into 2 inch balls and roll them out into 6 to 8 inch circles of dough that will be your empanadas.
- Place enough filling to cover 40% of a half of each dough circle by either stacking the Classic ingredients of scooping a ball of the Traditional ingredients and placing them on one half of the dough.
- Wet your finger and apply the water to the edge of one half of the dough disc before folding over the dough to make a half circle.
- Press the edges of the half circle together to seal and run the tines of a fork over the edge to help lock the two halves together.
- With a pastry brush, or your fingers, apply the egg wash to the top of the empanada. This is not necessary but will give the baked empanada a glossy finish.
- Poke a small hole in the top of each empanada.
- Bake at 400F until golden brown, 15 to 20 minutes.