Turkey Empanadas
Instructions:
- 1 Cup Cooked turkey, cubed
- 1−1/3 Cup Cheddar cheese, grated
- 4 oz. Canned green chiles, drained
- 1 Cup Whole wheat flour
- 1/ 4 Cup Corn meal
- 2 Teaspoon Salt
- 1/3 Cup Butter
- 1 /4 Cup Cold water
- 1 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.