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Turkey & chorizo empanadas
Turkey & chorizo empanadas
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Transform Christmas leftovers into creative and delicious meals.
Ingredients:
  • 60ml (1/4 cup) olive oil, plus extra, to brush
  • 1 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 red capsicums, finely chopped
  • 2 tsp thyme leaves
  • 1 chorizo, casing removed, crumbled
  • 1/4 tsp dried chilli flakes
  • 400g roast turkey or barbecued chicken, finely chopped
  • 180ml (3/4 cup) dry white wine
  • 250ml (1 cup) chicken style liquid stock
  • 400g (2 2/3 cups) self-raising flour
  • 250g grape tomatoes
  • 50g pitted green olives, chopped
  • 1/2 red onion, finely chopped
Instructions:
  • For the filling, warm 1 tablespoon of oil in a pan over medium heat. Sauté onion, garlic, capsicums, and thyme for 10 minutes until soft. Then add chorizo and cook for another 5 minutes until lightly browned. Stir in chilli flakes, turkey, 125ml (1/2 cup) wine, and stock. Simmer for 10 minutes until the liquid reduces by three-quarters. Allow to cool.
  • Preheat your oven to 190C. Combine flour and a pinch of salt in a bowl. Create a well in the center and add the remaining 60ml (1/4 cup) wine, 2 tablespoons oil, and 200ml warm water. Mix until a smooth dough forms.
  • Divide the pastry into 8 equal parts. Roll out a portion into a 16cm round on a well-floured sheet of baking paper. Spread 1/2 cup of filling over half of the pastry, leaving a 1cm border, then fold the pastry over to cover the filling. Use a fork to crimp and seal the edges. Repeat with the rest of the pastry and filling. Brush the tops with extra oil and bake for 25 minutes until golden.
  • For salsa, pulse tomatoes, olives, and onion in a food processor until finely chopped. Season with salt and pepper to taste. Yields 1 1/3 cups.
  • Enjoy your empanadas with a side of flavorful salsa for the perfect comfort food experience.

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