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Turkey Empanadas
1 Cup Cooked turkey, cubed
1−1/3 Cup Cheddar cheese, grated
4 oz. Canned green chiles, drained
1 Cup Whole wheat flour
¼
2
Cup Corn meal
Teaspoon Salt
1/3 Cup Butter
¼
1
Cup Cold water
Teaspoon Milk
4
Teaspoon Corn meal (for topping)
Preheat oven to 400 F.
Mix together the turkey, cheese and chilies; set aside.
In a separate bowl, mix together the flour, cornmeal and salt. Cut in the
butter until particles are the size of small peas (a pastry blender makes
this an easy job). Sprinkle with water and mix with pastry blender or fork
until pastry can be formed into a ball. Add a little more water, if
necessary. Divide dough into two equal portions.
Turn one portion onto a floured board and roll into an 11" square. Place on
a lightly oiled cookie sheet. Spread half the turkey mixture over half of
the pastry square, coming to within 1−1/2 inches of the edge. Fold other
half of pastry over it, and crimp edges to seal.
Repeat this procedure with other portion of dough and remainder of turkey
mixture. Brush turnovers with milk. Sprinkle remaining corn meal on top.
Bake at 400 F for 25 minutes or until golden brown. Allow to cool slightly;
slice into wedges to serve. Makes about 4 servings.
Turkey Empanadas
102
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