Name: Turkey-and-green Olive Empanadas Recipe
Total time: 45 min
Yield: 12
Cuisine: South American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Turkey-and-green Olive Empanadas Recipe

Rachael Ray Every Day

Crawler

South American

Non Vegetarian

Vegetable oil

Onion,  Finely Chopped

Chopped butter basted turkey meat

Pimiento stuffed green olives,  coarsely chopped

Gravy

Dried Currants

Salt and pepper

Flour

Baking powder

Vegetable Shortening

Ice water

In a large skillet, heat 2 tablespoons oil over medium heat; add the onion and cook until softened, about 5 minutes. Stir in the turkey, olives, gravy and currants and season with salt and pepper; cook until heated through, 3 to 4 minutes. Let the filling cool.

step 1

In a large bowl, combine the flour, baking powder and 1/2 teaspoon salt. Using your fingers, mix in the shortening until crumbly. Using a fork, stir in 5 tablespoons ice water and the whole egg until the dough comes together; transfer to a work surface and knead until smooth. Pat into a disk, cover with plastic wrap and refrigerate for 15 minutes.

step 2

Cut the dough into 12 pieces and shape into balls. On a floured work surface, roll each ball of dough into a 5-inch round; top each with 1/4 cup filling. Brush the dough edges with the egg white, fold over and seal (crimp decoratively, if desired). Refrigerate for at least 15 minutes or up to overnight.

step 3

In a large cast-iron skillet, heat the remaining oil over medium-high heat (a pinch of flour should sizzle immediately when dropped in). Working in batches of 3, add the empanadas and fry, turning once, until golden, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Let cool for 5 minutes before serving.

step 4

Rachael Ray