Description
Charming mini pies brimming with seasoned ground turkey and mushrooms.
Ingredients
- FOR THE DOUGH:
- 5-⅓ cups Bread Flour Plus Extra For Your Work Surface
- 1 Tablespoon Dry Yeast
- 2 cups Lukewarm Water
- 2 teaspoons Salt
- 1 teaspoon Oil, For Greasing The Bowl
- 1 whole Large Egg For Egg Wash
- FOR THE FILLING:
- 2 Tablespoons Oil
- 2 whole Medium Onion, Chopped
- 4 cloves Garlic, Minced
- 2 whole Jalapenos, Chopped (optional)
- 1 teaspoon Red Chili Flakes
- 1 teaspoon Coriander Powder
- ½ teaspoons Cumin
- 1 pound Lean Ground Turkey
- ½ cups Sliced Button Mushrooms, Halved Lengthwise
- 1 teaspoon Salt Or Enough To Flavor
- 2 teaspoons Black Pepper
- ¼ cups Crumbled Feta Cheese
Preparation
For the dough:
Sift the flour into a big bowl and make a well in the middle. Rub the yeast into the flour with your fingers. In a small bowl, mix the water and the salt.
Now, using your fingers or a wooden spoon, start gradually adding the water into the bowl of flour and mixing it into the flour-yeast mixture. Keep on working with your fingers or spoon until you have added enough water and all the flour has been incorporated and you have a shaggy ball of dough.
On a clean counter top, knead the dough for approximately 10 minutes
You could do all the above using a stand mixer as well. In that case, mix the ingredients with the paddle attachment until mixed and then switch to a dough hook and knead on low for about 6 minutes.
Clean and oil the big bowl you used for mixing and place the kneaded dough into it. Cover it with a napkin or piece of linen and keep it in a warm, draft-free place for approximately 40 to 50 minutes. While it’s rising, prepare your filling.
Once risen, turn the dough back into a floured counter and cut it in half. Cover one half with the napkin to prevent drying.
Roll out the other half of the dough using a rolling pin. You can use a piece of wax paper over the counter, it will make it easier to move the dough around. Depending on the shape of your oven pan or cookie sheet, you will make a rectangle or a round. Roll it to about 1/10-th of an inch thick.
Preheat oven to 400°F.
Cut several 4″ circles from the dough, using a round cutter or the bottom of a round bowl of similar dimension. Place a tablespoonful of the filling (recipe below) on one side of each circle. Fold the other side of the dough over the filling to make a half moon shape and pinch the edges together to seal tightly. Repeat until you have finished with all of the dough and all of the filling.
Beat the egg in a small bowl. Brush the tops of the dough with the egg wash.
Place empanadas onto an ungreased baking tray(s). Bake for 20-25 minutes, rotating trays halfway through, till golden brown.
For the filling:
In the meantime while waiting for dough to rise, heat oil in a large skillet over medium heat. Once hot, add the onions and garlic and saute over medium heat until onions are limp but not brown and both ingredients are cooked through, about 3-5 minutes.
Add jalapenos, red chili flakes, coriander powder, cumin and ground turkey. Stir to combine well. Stir in mushrooms. Allow meat mixture to simmer on medium-high heat, uncovered for about 3-4 minutes (the meat and the mushrooms will release some liquid for the meat to cook in). After the moisture is nearly all evaporated, let it fry itself in its own rendered fat until the meat is browned.
Add salt and pepper. Remove from the heat and stir in feta and mix to combine. Allow the filling to cool completely before filling the dough.
Dough recipe adapted from the Daring Bakers’ Challenge Page. Filling recipe, my own.
