Turkey empanadas

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt the lard in a pot, let it cool down lukewarm. Mix the flour, 1/2 teaspoon salt, 160-175 ml lukewarm water and lard with the dough hooks of the hand mixer to a smooth and supple dough. Wrap dough in foil and chill for approx. 1 hour

2. 2

   Caramelise the sugar in a small pot until light. Add cranberries and juice and simmer for about 5 minutes. Season with salt and some pepper. Let the sauce cool down

3. 3

   Peel the sweet potatoes, cut them roughly into pieces and boil them in salted water for 10-15 minutes until soft. Wash turkey breast, dab dry and cut into cubes. Wash parsley, shake dry and chop the leaves roughly. Chop sultanas coarsely

4. 4

   Heat 1 tablespoon of oil in a frying pan. Fry the meat in it for about 5 minutes until golden brown. Season with salt and pepper and place in a bowl. Drain the potatoes. Mash potatoes and butter to puree and season to taste with salt, pepper, chilli and nutmeg. Mix mashed potatoes, meat, parsley, sultanas and salsa and season again

5. 5

   Cut the dough into thirds and roll out one third at a time on a floured work surface to a thickness of approx. 2 mm. Cut out circles (approx. 10 cm Ø). Place about 1 tbsp. of the filling in the middle of each circle. Spread the edges of the pastry with water. Fold the circles into half moons. Press the edges firmly together, folding them inwards a little. Work the rest of the dough and filling in the same way. The remaining dough can be kneaded again and again

6. 6

   Heat 8 tablespoons of oil in a large frying pan and fry the empanadas in portions for about 8 minutes, turning them over. Remove, drain on kitchen paper and serve with the sauce

7. 7

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
200 kcal

CARBS
24 g

FATS
9 g

PROTEINS
7 g