Episode 130 - Fig Empanadas - 5-14-13

Here's my entry into my Eat, Write, Retreat convention coming up later this month! This was a pretty big challenge for me since it's outside of my element - after all this is savory instead of pastry! But I did have the opportunity to use pie crust in yet a different way. I'm not sure how traditional a recipe has to be to call them empanadas, so you can think of them as meat pies as well. How do you like to use figs?

Ingredients

Mission figs 5 Ounce , stems removed, cut into pieces
Ground turkey 2 Pound , crumbled
Paprika 2 Tablespoon
Ground cumin 2 Teaspoon
Hot pickled pepper 4 Tablespoon
Parsley 1 Cup (16 tbs) , chopped finely
Olive oil 2 Tablespoon
Salt 2 Tablespoon
Fresh ground black pepper To Taste
Flour 2 Tablespoon (For dusting)
Pie dough 36 Ounce , 4 crusts
For egg wash
Egg 1
Water 2 Tablespoon
Salt 1 Pinch

Directions

GETTING READY

1. Preheat the oven to 350F.

2. Line a baking sheet with parchment paper.

3. In a small bowl, combine all the ingredients of egg wash and mix.

MAKING

4. In a pan, heat olive oil on medium high heat. Add turkey, and using a spatula break it up slightly.

5. Season with salt and pepper, cook until the turkey is no longer pink. Add paprika along with ground cumin and remove from the heat.

6. Add figs, parsley and stir in the pickled pepper. Combine well and transfer to a bowl.

7. On a dusted surface, using a rolling pin, flatten the pie dough.

8. Using a 4 1/2 inch biscuit cutter, cut several disc like rounds. Repeat until all the dough is used up.

9. Place two tablespoons of the turkey mixture on each of the disc.

10. Brush the edges of the discs with the egg wash and fold to close the pastry.

11. Using a fork, crimp the edges and transfer to a baking sheet.

12. Using a fork, poke some holes on the top surface of the pastries. Brush with egg wash.

13. Bake at 350 F to 400 F, until golden brown.

SERVING

14. Serve garnished with cilantro leaves accompanied with homemade salsa or your choice of dip.

Recipe Summary

Difficulty Level: Medium
Servings: 15

Nutrition Facts

Serving size

Calories 432Calories from Fat 225

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 1158 mg48.25%

Total Carbohydrates 38 g12.7%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet