Empanadas

This recipe was given to me by a colleague at work who is Argentinian. Empanadas are stuffed bread pastries either fried or baked. I have used turkey, eggs, potatoes, and spices for the filling. To make it easier to make I have used Egg Roll Wrappers or Dumpling Wrappers instead of making the pastry dough. This significantly reduces the preparation time. I have served this with a homemade chipotle yoghurt dip.  

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Items you'll need

2 Medium Potatoes

3 Eggs

4 oz. Olives

1Tbsp. Olive oil                                             

2 Tsp Chopped Garlic

1 Yellow Onion

1 Lb. Ground Turkey

1 Tbsp. Cumin Powder

1Tsp Red Chili Powder

FOR CHIPOTLE DIP

4 Tbsp. Yoghurt

Juice from half a lime

½ Tsp Red Chili Powder

1 Tsp Garlic powder

1 Chipotle Pepper

½ Cup Water

Salt to taste

STEPS

1)      Boil potatoes, eggs, and chop olives.

2)      Mash, mix together the potatoes, olives, and eggs.

3)      Heat oil, add garlic. Fry for 2 minutes.

4)      Add onion, salt, and cook for 15 minutes.

5)      Add turkey, cumin powder, red chili powder, and salt to taste. Cook for 20 minutes.

6)      Add the mashed potatoes, olives, and eggs. Mash well.

7)      Lay an egg roll wrapper flat on the chopping board. Place filling in the middle, wet the edges with water. Fold and crimp.

8)      Spray baking tray with oil. Preheat oven at 350F

9)      Place the empanadas on the tray. Bake for 15 minutes. Flip and bake for another 15 minutes.

10)   Add yoghurt, red chili powder, garlic powder, chipotle pepper and water to a blender. Blend till smooth.

ENJOY WITH A HEALTHY SALAD!!!

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