Go Back

Turkey Empanadas with mushrooms and mole

These amazing empanadas were so tasty!
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings: 4
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 1 c red bell pepper diced
  • 1 c leek minced
  • 1/4 c garlic minced
  • 2 tsp dried oregano
  • 2 tsp chili powder
  • 2 tsp cumin powdered
  • 2 tsp paprika
  • 1/2 tsp cayenne
  • 8 oz ground turkey
  • 2 c shitake mushrooms sliced
  • 1 can hominy 15 oz ,
  • 1 cup fresh cilantro chopped
  • 1/2 c black olives chopped
  • 2.25 c all purpose flour
  • 1 stick unsalted butter cubbed
  • 1 tsp kosher salt
  • 1 egg
  • 1/4 c raw pepitas pumpkin seeds ,chopped

Equipment

  • Deep skillet
  • baking sheet
  • Rolling Pin
  • parchment paper

Method
 

  1. Saute bell pepper, leek, garlic and spices with 1 tbsp oil in skillet over medium-high heat (3 minutes). Add turkey and saute until brown.
  2. Stir in mushrooms, cook until liquid is absorbed (6 minutes). Off heat, add hominy, cilantro, and olives. Set aside.
  3. Mix flour, butter, and salt until crumbly. Add 1/3 cup water and egg, mix until dough forms a ball.
  4. Preheat oven to 400. Divide dough into 6 balls and roll each on a floured surface into a 7 inch disk. Put 1/2 cup filling in the center and fold in half.
  5. Seal with a fork and water. Transfer empanadas to a baking sheet lined with parchment paper. Brush the tops with water and sprinkle chopped pepitas, paprika and salt. Bake until golden (30 minutes)