12 each medium-size homemade empanadas or store bought dough discs (Goya is a good brand)
1 Tbsp. olive oil
1/2 white onion, sliced thinly
2 Tbsp. garlic minced
1 jalapeno, minced
1 Tbsp. tomato paste
1 Tbsp. mild chili powder
1 tsp. toasted, ground cumin
2 cups shredded turkey (dark meat preferably), lightly chopped
2 oz. gravy
1/2 Tbsp. fresh oregano (can be replaced with 1 tsp. dried oregano)
2 oz. grated queso Oaxaca or jack cheese
Kosher salt to taste
2 eggs whisked with 1 tsp. water
Heat the olive oil in a medium size frying pan.
Add the onions, tomatoes, bell pepper, garlic, jalapeno, cumin, chili powder and tomato paste and cook over medium low heat, stirring occasionally, until lightly browned.
Stir in the shredded turkey and cook a few minutes more. Add the gravy and oregano.
Allow the filling to cool then stir in the cheese.
Putting it all together
Preheat oven to 400 degrees.
Place about 1 1/2 oz. of the turkey filling on the empanada dough.
Brush the edges of the empanada with the egg.
Fold the dough over the filling and press to seal. You can pleat the dough or just crimp it with a fork.
Lightly brush the top of the empanadas with the leftover egg and bake for approximately 15 minutes.
Serve with pipian sauce, ancho sauce, sour cream, guacamole, or whatever you prefer.
Makes 1 dozen empanadas.