November 21, 2012
Clos de los Siete-Infused “ Thanksgiving Leftover Empanadas
This year, skip the whole reheating dinner in a tupperware container and make empanadas out of your leftovers and some Close de los Siete wine, a blend of classic Bordeaux varietals. Recipe below.
1 tablespoon olive oil
1 pound turkey breast
1 sweet potato, diced
1 cup Clos de los Siete wine
1 green pepper, chopped
1 red pepper, chopped
1 clove minced garlic
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon cumin
½ teaspoon paprika
1 pinch of crushed red pepper (to taste)
1 medium white onion, chopped
1 package store-bought empanada disks or one package pastry dough
1 egg, lightly beaten
¼ cup water
Place a pan over medium heat, add the tablespoon olive oil, cup of wine, garlic, onion, red and green pepper, and sweet potatoes. Let simmer on medium heat for ten minutes. Add turkey breast, salt, black pepper, cumin, paprika, and crushed red pepper. Continue to cook over medium heat until mixture is thickened (approximately 10 minutes).
Once filling has thickened, remove from heat and set aside for 10 minutes to cool. During this time, flour a counter and lay out the empanada disks or roll out 4 inch squares of pastry dough. Carefully spoon 2 tbsp. of the filling into the center of each disk. Once each disk has been topped, seal the edges with water and fold in half, pressing down corners with the tines of a fork to close the dough. Then, fold the dough in on itself every half inch, from end to end to create the traditional Argentine seal.
Once all of the empanadas are folded, brush with egg wash and place on a prepared baking sheet. Bake in the oven at 400°F until golden brown, around 15 minutes. Remove from oven and let stand 15 minutes before serving, then enjoy!
Want more leftover recipes? Check out this turkey sandwich from Adam Richman!
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