Empanadas de Thanksgiving

Tools

Everything I used for this recipe
  • Berard - Olive Wood Salt Shaker

    Berard - Olive Wood Salt Shaker

    $39.63
  • Helen's Asian Kitchen Steel Colander with Bamboo Handle

    Helen's Asian Kitchen Steel Colander with Bamboo Handle

    $11.99
  • Yniken - Wide Mouth Glass Jars (Set of 3)

    Yniken - Wide Mouth Glass Jars (Set of 3)

    $33.99
  • Pyrex - Set of Glass Bowls (Set of 3)

    Pyrex - Set of Glass Bowls (Set of 3)

    $17.50
  • Zwilling - German Knife Set (Set of 3)

    Zwilling - German Knife Set (Set of 3)

    $139.26
  • Cuisinart - Convection Oven and Air Fryer

    Cuisinart - Convection Oven and Air Fryer

    $197.99
  • Priority Chef - Stainless Steel Puree Press

    Priority Chef - Stainless Steel Puree Press

    $24.95
  • RSVP - Cuchara de Madera de Olivo, 12.0" - AndresCooking

    RSVP - Olive Wood Spoon, 12.0"

    $12.95
  • Cuisinart - Procesador de Alimentos 8-Tazas - AndresCooking

    Cuisinart - 8-Cup Food Processor

    $99.85
  • Peugeot - Molinillo de Pimienta (Olivo) - AndresCooking

    Peugeot - Pepper Mill (Olive)

    $58.46
  • Le Creuset Enameled Cast Iron Stockpot 7.25 Qt

    Le Creuset Enameled Cast Iron Stockpot 7.25 Qt

    $359.99

Thanksgiving Empanadas (Recipe)

INGREDIENTS

For the Filling

  • 2 Onions
  • 3 Carrots
  • 1 Heart of Celery
  • 6 Garlic Cloves
  • 2 Pounds of Ground Turkey
  • 4 Strips of Pancetta or Bacon
  • 3 Tbsp Tomato Paste
  • 150gr Green Olives
  • 100gr Blueberries or Raisins
  • 2 tsp Paprika
  • 1 tsp Oregano
  • ½ Cup of Red Wine
  • 1 Cup of Turkey Broth
  • ½ Tsp Pepperoncini (Optional)

For the Dough

  • 2 Medium Sweet Potatoes
  • 2 Cups Precooked Corn Meal
  • 1 ½ Cups Chicken Stock
  • Salt to taste
  • Vegetable oil for frying

INSTRUCTIONS

For the Filling

  1. In a Cast Iron Pot add the Pancetta or Bacon, Oregano, Ground Turkey, Paprika Salt and Pepper cook and remove.
  2. In the Food Processor add Onion, Celery, Carrots, Aji Dulce and Garlic. This is the Sofrito.
  3. In a pot with Olive Oil, cook the Saute, Tomato Paste, Turkey, Blueberries, Olives, season with Salt and Pepper.
  4. Add wine and reduce until alcohol evaporates.
  5. Add the Broth and reduce.

For the Dough

  1. Cut off the ends of the Sweet Potatoes, wrap in Aluminum Foil and Bake at 450° F (220° C) for 45 minutes.
  2. Once cool, peel the sweet potato and make it mash with a Press.
  3. In a glass bowl knead the Mashed Sweet Potato with Corn Flour, Chicken Broth, Salt and Pepper until you achieve the desired consistency.
  4. On a flat surface and a plastic bag place oil and make a disk with the dough, fill and seal.
  5. Fry in Oil at 350° F (180° C) for 4-6 minutes.

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