Sunday, November 29, 2009

Thanksgiving Leftovers!

i had leftover thanksgiving vegetables for lunch so it's only fitting that we have turkey for dinner. i made some yummy empanadas. i took a bit of a short cut with pre-made pie crust instead of traditional empanada dough but it was just as good. i chopped up some leftover turkey and filled the dough with green chilies, onions, and salsa. i forgot to add the cheese to the inside, so i sprinkled it on top. yum! i served it with a spinach salad with balsamic vinaigrette - en excellent pairing.


Turkey and Green Chile Empanadas
(serves 3-4)

1 tbs extra virgin olive oil
1 medium onion, chopped
1 4.5 oz can green chiles
1/2 c salsa (i love
1 1/2 c chopped turkey
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp chipotle chili powder (regular chili powder works too)
2 refrigerated pie crusts
shredded mexican cheese

preheat oven to 375 degrees.

saute onions in oil until tender. add green chilies (including liquid), salsa, garlic powder, cumin, and chipotle chili powder. cook, stirring occasionally 2-3 minutes. add turkey and stir until combined and turkey is warmed through. remove from heat and let cool.

meanwhile, unroll out pie crust and roll out a little thinner with a rolling pin. using a cereal bowl, cut 4-6 rounds out of 2 pie crusts. spoon turkey mixture onto half of the dough circle. fold empty half of dough over filling (so it looks like a half moon) and crimp edges with thumb or fork. poke holes in empanada with fork to let steam escape. sprinkle shredded cheese on top of each half moon.

place on parchment lined cookie sheet and bake for 15-20 minutes until crust is browned and cheese is bubbly.

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