Baked Turkey Curry Empanadas: A Flavorful Fusion Recipe
Craving something savory, comforting, and with a delightful twist? Look no further! These Baked Turkey Curry Empanadas are a perfect blend of classic Latin American comfort food and the aromatic warmth of Indian curry. They are flaky, flavorful, and surprisingly easy to make, making them ideal for a weeknight dinner, a potluck contribution, or a satisfying snack. Using leftover turkey is a fantastic way to repurpose Thanksgiving or holiday meals, but ground turkey works just as beautifully. Get ready to embark on a culinary adventure that will tantalize your taste buds!
## Why You’ll Love This Recipe
* **Flavor Explosion:** The combination of savory turkey, aromatic curry spices, and flaky pastry is simply irresistible.
* **Versatile:** This recipe is easily adaptable to your preferences. Adjust the spice level, use different vegetables, or even swap out the turkey for chicken or beef.
* **Perfect for Leftovers:** A creative and delicious way to use up leftover turkey from Thanksgiving or other holiday meals.
* **Freezer-Friendly:** Make a big batch and freeze them for quick and easy meals later.
* **Impressive yet Easy:** These empanadas look fancy but are surprisingly simple to prepare.
## Ingredients You’ll Need
**For the Dough:**
* 2 ½ cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* ½ cup ice water
**For the Filling:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 inch ginger, grated
* 1 pound cooked turkey, shredded or ground turkey
* 1 cup mixed vegetables (peas, carrots, corn), frozen or fresh
* 1-2 tablespoons curry powder (adjust to taste)
* 1 teaspoon garam masala
* ½ teaspoon turmeric powder
* ¼ teaspoon cayenne pepper (optional, for heat)
* ½ cup chicken broth or water
* Salt and pepper to taste
* 1/4 cup chopped cilantro, for garnish
**For the Egg Wash:**
* 1 large egg
* 1 tablespoon milk or water
## Equipment You’ll Need
* Large mixing bowl
* Food processor (optional, for the dough)
* Rolling pin
* 4-inch round cookie cutter or bowl
* Baking sheet
* Parchment paper
* Small bowl for egg wash
* Pastry brush
## Step-by-Step Instructions
Let’s break down the recipe into easy-to-follow steps:
### Part 1: Making the Empanada Dough
This dough is a simple pie crust, and you can make it by hand or in a food processor. The key is to keep the butter cold!
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Add the Butter:** Add the cold, cubed butter to the flour mixture. If using a food processor, pulse until the mixture resembles coarse crumbs. If making by hand, use a pastry blender or your fingertips to cut the butter into the flour until it resembles coarse crumbs. The mixture should still have some visible pieces of butter – this is what creates the flaky layers.
3. **Add the Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. The dough should be slightly shaggy but not sticky.
4. **Form the Dough:** Gently gather the dough into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the butter to firm up, resulting in a flakier crust.
### Part 2: Preparing the Turkey Curry Filling
The filling is where the magic happens! This is where you infuse the turkey with all those wonderful curry spices.
1. **Sauté Aromatics:** Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute, until fragrant.
2. **Add the Turkey and Spices:** Add the shredded or ground turkey to the skillet. If using ground turkey, break it up with a spoon. Stir in the curry powder, garam masala, turmeric powder, and cayenne pepper (if using). Cook for 2-3 minutes, stirring constantly, until the spices are fragrant and the turkey is lightly browned.
3. **Add Vegetables and Broth:** Add the mixed vegetables and chicken broth (or water) to the skillet. Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until the vegetables are tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
4. **Season and Cool:** Season the filling with salt and pepper to taste. Stir in the chopped cilantro. Remove from heat and let the filling cool completely before assembling the empanadas. This is crucial to prevent the dough from melting and becoming sticky.
### Part 3: Assembling the Empanadas
Now for the fun part – putting it all together!
1. **Preheat Oven:** Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. **Roll Out the Dough:** On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Work quickly to keep the dough cold. If the dough becomes too warm and sticky, return it to the refrigerator for a few minutes.
3. **Cut Out Circles:** Use a 4-inch round cookie cutter or bowl to cut out circles from the dough. Gather the scraps of dough, reroll, and cut out more circles until all the dough is used.
4. **Fill the Empanadas:** Place a spoonful (about 2-3 tablespoons) of the cooled turkey curry filling in the center of each dough circle. Be careful not to overfill, as this can make the empanadas difficult to seal.
5. **Seal the Empanadas:** Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal. This step is very important because you do not want the ingredients to burst through during the baking process.
6. **Egg Wash:** In a small bowl, whisk together the egg and milk (or water) to make the egg wash.
7. **Brush with Egg Wash:** Brush the tops of the empanadas with the egg wash. This will give them a golden-brown color and a shiny finish.
8. **Bake:** Arrange the empanadas on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown and the filling is heated through.
9. **Cool and Serve:** Let the empanadas cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
## Tips for Success
* **Keep the Butter Cold:** This is the most important tip for making flaky empanada dough. Use cold butter and ice water, and work quickly to prevent the butter from melting.
* **Don’t Overmix the Dough:** Overmixing the dough will develop the gluten, resulting in a tough crust. Mix just until the dough comes together.
* **Cool the Filling Completely:** A warm filling will melt the butter in the dough, making it sticky and difficult to work with.
* **Seal the Empanadas Well:** Make sure to press the edges of the empanadas together firmly to prevent them from opening up during baking. Crimp the edges with a fork for extra security and a decorative touch.
* **Adjust the Spices:** Feel free to adjust the amount of curry powder and cayenne pepper to suit your taste.
* **Get Creative with Fillings:** This recipe is a great base for experimenting with different fillings. Try adding other vegetables, such as potatoes, cauliflower, or spinach.
## Variations
* **Spicy Empanadas:** Add more cayenne pepper or a pinch of red pepper flakes to the filling for extra heat.
* **Vegetarian Empanadas:** Replace the turkey with lentils, chickpeas, or black beans.
* **Chicken Curry Empanadas:** Substitute cooked chicken for the turkey.
* **Beef Curry Empanadas:** Use ground beef instead of turkey for a richer flavor.
* **Sweet Empanadas:** For a sweet treat, fill the empanadas with fruit, such as apples, peaches, or berries.
## Serving Suggestions
* Serve these Baked Turkey Curry Empanadas as a main course with a side salad or rice.
* They also make a great appetizer or snack.
* Pack them in lunchboxes for a flavorful and satisfying meal.
* Serve them at parties and gatherings – they’re always a crowd-pleaser!
* Pair them with a cooling yogurt sauce or chutney for dipping.
## Storage Instructions
* **Refrigerating:** Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
* **Freezing:** To freeze the empanadas, arrange them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. They can be frozen for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
## Nutritional Information (Approximate)
(Per empanada, assuming 12 empanadas per batch):
* Calories: Approximately 300-350
* Fat: 15-20g
* Saturated Fat: 8-12g
* Cholesterol: 50-70mg
* Sodium: 200-300mg
* Carbohydrates: 30-40g
* Fiber: 2-4g
* Protein: 10-15g
*Note: Nutritional information may vary depending on the specific ingredients used.*
## Frequently Asked Questions (FAQ)
**Q: Can I use store-bought empanada dough?**
A: Yes, you can definitely use store-bought empanada dough to save time. Look for refrigerated or frozen empanada dough discs in the Latin American section of your grocery store. Follow the package instructions for thawing and using the dough.
**Q: Can I make the dough ahead of time?**
A: Absolutely! The empanada dough can be made up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator.
**Q: Can I bake the empanadas ahead of time and reheat them later?**
A: Yes, you can bake the empanadas ahead of time and reheat them later. Store them in an airtight container in the refrigerator. To reheat, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
**Q: My empanadas are cracking during baking. What am I doing wrong?**
A: Cracking during baking usually indicates that the dough is too dry or that the empanadas are overfilled. Make sure you’re adding enough ice water to the dough, and don’t overfill the empanadas. Also, ensure you are sealing the edges well.
**Q: Can I use different spices in the filling?**
A: Of course! Feel free to experiment with different spices to create your own unique flavor profile. Some other spices that would work well in this recipe include cumin, coriander, and chili powder.
**Q: The filling is too dry. What can I do?**
A: If the filling is too dry, add a little more chicken broth or water to the skillet and simmer until the sauce has thickened slightly.
**Q: The filling is too watery. What can I do?**
A: If the filling is too watery, cook it for a longer period of time to allow the excess liquid to evaporate. You can also add a thickening agent, such as cornstarch or flour, to the filling.
**Q: Can I fry the empanadas instead of baking them?**
A: Yes, you can fry the empanadas instead of baking them. Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully add the empanadas to the hot oil and fry for 3-5 minutes per side, or until golden brown and cooked through. Drain on paper towels before serving. Baking them is healthier and avoids the mess of frying.
**Q: How do I prevent the empanadas from sticking to the baking sheet?**
A: To prevent the empanadas from sticking to the baking sheet, line it with parchment paper or a silicone baking mat.
**Q: What can I serve with these empanadas?**
A: These empanadas pair well with a variety of sides, such as rice, beans, salad, or a cooling yogurt sauce.
**Q: My dough is tough, what did I do wrong?**
A: Tough dough is usually the result of overworking the gluten. Be careful not to overmix. In addition, ensure that you are rolling it properly and only working with cold ingredients.
These Baked Turkey Curry Empanadas are a delicious and satisfying dish that is sure to impress. With their flaky crust, flavorful filling, and easy preparation, they are perfect for any occasion. So, gather your ingredients, follow the instructions, and get ready to enjoy a taste of Latin American comfort food with a spicy Indian twist! Enjoy!