Instructions

Empanada Dough

1. To make the dough, in a mixing bowl, combine flour and salt. Stir well.
2. Cut in the cold, diced butter until the butter is the size of small peas.
3. In a separate bowl, combine the egg yolks and cold water and mix with a fork.
4. Add to the flour mixture. Mix until just combined.
5. Remove the dough to a table and continue to knead only until the ingredients are all combined.
6. Divide the dough in half, cover tightly with plastic wrap.
7. Rest the dough in the refrigerator for at least an hour, or up to over night.

Empanada Filling & Assembly

1. Preheat oven to 375 F.
2. In a frying pan over medium high heat, add olive oil to heat.
3. Add the cooked and sliced Brussel sprouts and sliced onion and sauté until golden brown. Set aside to cool.
4. In a separate bowl, combine the diced turkey and gravy and set aside.
5. Remove dough from refrigerator and roll the dough out to a ¼ inch thickness.
6. Cut out 6” circles.
7. In the middle of each pastry circle, place 3 Tbsp (45ml) of turkey mixture, 1 Tbsp (15 ml) crispy brussel sprouts and onion, 1 Tbsp (15 ml) stuffing and 2 Tbsp (30 ml) grated cheese.
8. Combine remaining egg whites and water to for an egg wash.
9. Brush the egg wash mixture around the perimeter of the dough.
10. Fold the dough in half over the mixture and pinch closed with a fork to seal. Repeat for each disc of dough.
11. Place sealed empanadas on a parchment lined baking tray, and pierce with a fork to let steam escape while cooking.
12. Brush with egg wash and bake for 15 – 20 minutes or until pastry is golden brown.
13. Serve with Jalapeno-Lime Cranberry Sauce on the side.

Jalapeno-Lime Cranberry Sauce

1. In a sauce pan over medium heat, add olive oil and heat.
2. Add diced jalapeno and sauté for 1 – 2 minutes or until soft.
3. Mix in cranberry sauce, lime zest and juice.
4. Stir to combine.

Yields about 1 cup.