photo by estebandid
I was really lucky at Thanksgiving this year…
I haven't had a Thanksgiving tradition, per se, in a long time. Friends, family, friends of friends, pot lucks - Thanksgiving has been more about spending time with people than about tradition. This year, I got to spend some time with great friends and have a fantastic meal. Exceptional meal - perhaps the best lamb I have ever had. Here's where the lucky part comes in - I was sent home with a huge quantity of leftovers. Score.
There's a good chance others are dealing with large amounts of leftovers too. Turkey sandwiches are great, but it seems like there are some interesting alternatives in the world of street food.
I chose empanadas, in part because its been a while since I made empanadas, but mostly because empanadas and meat pies need a considerable amount of protein. This recipe would be great with any turkey meat, but I used dark meat from the legs.
This is a spicy recipe, so if you don't like spice, cut way back on the hot pepper. I use the same chilies that I use in chili - in this case Texas Red.
I decided to make the shells (rather than picking up the pre-made La Salteña) and I think it was a perfect match. If you make these, I recommend the same path. I served these with mango salsa.
Turkey & Ham empanadas
Filling:
3 Tbsp olive oil
2 medium onions, diced
3 cloves garlic, minced
2 bay leaves
1 tsp salt
1 1/2 tsp dried red chili
1 tsp hot red chili, cayenne or reshampatti
1 tsp paprika
1/2 tsp cumin
1/2 tsp mexican oregano
1/2 tsp sugar
1/2 tsp black pepper
1 cup chicken stock
1/2 cup white wine
1/2 cup green olives, sliced
1/2 cup raisins
1 1/2 cups cooked turkey, diced
1 cup cooked ham, diced
Directions
- Heat the oil in a cast iron skillet over medium heat.
- Sauté the onion, garlic and bay leaves until the onion begins to soften and become translucent.
- Add all the spices and cook for two minutes.
- Add stock and wine, bring to a boil, reduce heat and simmer for 10 minutes.
- Add olives, raisins, turkey and ham. Return to a boil and simmer on low heat for 10 minutes.
- Remove from heat and remove bay leaves. Allow to cool before finishing.
- Finish using the recipe for finishing empanadas