Upgraded Empanadas

Dough Ingredients:

• 2.5 cups of flower
• 4oz cold butter- cubed
• 1/2 teaspoon salt
• 1 egg
• 1/2 tsp salt 
• 1/3 cup ice water

Filling Ingredients:

• 1 lb ground turkey
• 1 white onion- diced
• 2 cups chopped Swiss chard
• 2 cloves garlic
• 1 russet potato diced 
• 1/2 cup celery grated 
• 2 carrots grated 
• 1/2 cup broth
• 1/2 cup Parmesan cheese
• 1 tap cumin
• Salt and pepper to taste 

Chimichuri Ingredients:

• 1/2 bunch cilantro
• 1/2 bunch parsley
• 1 small white onion 
• 1 like juiced
• 3 garlic cloves
• 1/2 cup EVOO
• Sprinkle red pepper flakes
• Salt and pepper

Dough Preparation:
Pulse the flower and salt in the food processor. Add butter egg and ice water and gently pulse until the dough resembles coarse crumbs. Wad into a ball and tightly wrap in plastic wrap for up to 24 hours, 1 hour at least.


Filling Preparation:
Boil the cubed potatoes for about 4 minutes, drain and set aside. Brown the turkey in a large sauté pan, letting it get a bit crunchy before stirring it. Add the all of the other ingredients except parm. Simmer for about 20 minutes, salt and pepper to taste. 


Assembly 
Preheat the oven to 375. Cut the dough ball into 4 equal parts. Roll out each piece separately on a floured surface until very thin. I was able to get two, 7 in rounds per quarter. I used a salad bowl and a knife to cut out the pieces. Add about 1/3 cup to each round, sprinkle with parm cheese, fold the dough over and press together with your fingers and then a fork. Beat the egg and brush empanadas, don’t forget the back of the fat part. Place on a foil lined baking sheet and bake for 35 minutes or until golden brown

Chimichurri Preparation

Pop everything except for the olive oil and pulse until almost smooth but still has some texture. Drizzle in the EVOO slowly and pulse until just combined. 

​Enjoy Vixens!