Me and My Turkey - Post #7 / Mexican Cooking Weekend 2
After I made this post, I realized that it was also part of my "Me and My Turkey" series so I've edited the post title to reflect that. It uses up the last of the turkey breast from my freezer.
Most of the ingredients used in today's post came out of my pantry (freezer, fridge, shelves) except for the jar of Sofrito added to the refried beans which I made from scratch, a package of quasi-corn tortillas and several fresh items: lemons, limes, jalapeno peppers, avocados and a package of prepared coleslaw mix.
ETA: I thought I'd let you see how I'm doing with my pantry clearout so here's my updated pantry inventory. The link to the original post is here.
Turkey Enchiladas - turkey breast mixed with enchilada sauce, grated mozzarella cheese on top
Trio of Apple Empanadas with Chocolate Sauce
I used ED Smith's Apple pie filling and the empanada dough recipe which follows.
Sweet Empanada Dough Recipe (makes 18 4-inch diameter empanadas)
Dough:
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) salt
2/3 cup (150 mL) cold unsalted butter, cubed
1 egg yolk
1/2 cup (125 mL) cold water
Egg Wash:
1 egg yolk
1 tsp (5 mL) water
~ 1 tbsp coarse white sugar for sprinkling on top
Dough: In food processor, pulse together flour, sugar and salt, then add butter and pulse until in coarse crumbs.
Whisk egg yolk with water; add to crumbs and pulse just until ragged dough forms. Gather into ball; wrap and refrigerate for 1 hour.
Egg Wash: Whisk egg yolk with water; set aside.
On lightly floured surface, roll out dough to 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out circles. Place about 1 tbsp filling onto half of each circle. Brush edge of dough with egg wash and fold over, sealing edge with fork.
Brush egg wash over top of empanadas.
Place on parchment paper-lined baking sheet. Sprinkle coarse sugar over the top.
Pierce the tops with the tip of a sharp knife or your empanadas will explode and all that lovely filling will ooze out.
Bake in 375°F (190°C) oven until golden, about 20 minutes.
Most of the ingredients used in today's post came out of my pantry (freezer, fridge, shelves) except for the jar of Sofrito added to the refried beans which I made from scratch, a package of quasi-corn tortillas and several fresh items: lemons, limes, jalapeno peppers, avocados and a package of prepared coleslaw mix.
ETA: I thought I'd let you see how I'm doing with my pantry clearout so here's my updated pantry inventory. The link to the original post is here.
Turkey Enchiladas - turkey breast mixed with enchilada sauce, grated mozzarella cheese on top
Trio of Apple Empanadas with Chocolate Sauce
I used ED Smith's Apple pie filling and the empanada dough recipe which follows.
Sweet Empanada Dough Recipe (makes 18 4-inch diameter empanadas)
Dough:
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) salt
2/3 cup (150 mL) cold unsalted butter, cubed
1 egg yolk
1/2 cup (125 mL) cold water
Egg Wash:
1 egg yolk
1 tsp (5 mL) water
~ 1 tbsp coarse white sugar for sprinkling on top
Dough: In food processor, pulse together flour, sugar and salt, then add butter and pulse until in coarse crumbs.
Whisk egg yolk with water; add to crumbs and pulse just until ragged dough forms. Gather into ball; wrap and refrigerate for 1 hour.
Egg Wash: Whisk egg yolk with water; set aside.
On lightly floured surface, roll out dough to 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out circles. Place about 1 tbsp filling onto half of each circle. Brush edge of dough with egg wash and fold over, sealing edge with fork.
Brush egg wash over top of empanadas.
Place on parchment paper-lined baking sheet. Sprinkle coarse sugar over the top.
Pierce the tops with the tip of a sharp knife or your empanadas will explode and all that lovely filling will ooze out.
Bake in 375°F (190°C) oven until golden, about 20 minutes.