another clean out the fridge project featuring a leftover frozen roast turkey breast that was just crying out for a new life. and what’s better than leftovers baked into flaky pastry pockets! shredded turkey, chopped olives, shiitake mushrooms and white wine. mmmmmmmm!
Makes 24 small (4 inch) empanadas
2 1/4 cups Cup 4 Cup gluten free flour blend
1 teaspoon kosher salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1/3 cup ice water
1 tablespoon champagne vinegar
1 lb shredded roast turkey breast (supermarket rotisserie turkey breast is fine)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 large red onion, finely diced
2 small garlic cloves, minced
2 ounces shiitake mushrooms, roughly chopped
dash of spanish smoked paprika
1/4 cup chopped pitted greek or spanish olives
1/4 cup white port or dry white wine
1/2 cup gluten free chicken broth
1 egg, lightly beaten with 1 tablespoon water or milk
Prepare Dough: Put flour and salt in a food processor and pulse in the butter (or blend in a bowl with your fingertips or a pastry blender) until mixture resembles coarse meal with some small lumps. Blend egg, water and vinegar in a small measuring cup. Add to flour mixture and pulse (or stir with fork) until just incorporated. Turn out mixture onto a lightly floured surface and gather just enough to bring dough together. Divide dough in half, form into two flat disks (again, handling as little as possible), wrap in plastic wrap and refrigerate at least 1 hour, but no more than 4 hours.
Prepare Filling: In a 12-inch heavy skillet, heat olive oil until hot and sauté onions and garlic, stirring frequently, until onions are softened, 4 – 5 minutes. Add mushrooms and paprika and sauté, stirring, about 1 minute. Add olives, wine and broth and bring to a boil, stirring and scraping up any brown bits. Heat about 10 minutes, until liquid is creamy in consistency. Add shredded turkey, reduce heat and simmer until turkey is warmed through. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.
Form Empanadas: Preheat oven to 400°F. Roll out dough disks on floured board or Silpat to about 1/8 inch thick and cut into 4-inch rounds using a cutter or bowl as a guide. (Any leftover dough disks can be stored in the freezer for future use.) Spoon about 2 tablespoons filling into center of each dough round and fold dough in half, enclosing filling. Press edges together to seal, then crimp with the tines of a fork. Transfer each filled empanada to a Silpat or parchment lined baking sheet. Lightly brush top of the filled empanadas with some of the egg wash and bake until golden, about 20 – 25 minutes. Move empanadas to a rack to cool for at least 5 minutes. Serve warm or at room temperature. Baked empanadas can be frozen and reheated.