Description
These Leftover Chipotle Turkey Empanadas are a delicious and creative way to transform your Thanksgiving leftovers into a flavorful Argentinian-inspired main course. Packed with spicy chipotle, mixed vegetables, and tender turkey, these empanadas are pan-fried to a crispy golden perfection, perfect for a satisfying meal or snack.
Ingredients
Filling Ingredients
- 1 cup of leftover turkey, finely chopped
- 4 garlic cloves, minced
- ¼ cup of sweet peas
- ¼ cup of sweet corn
- ¼ cup of carrots, diced
- ¼ cup of red onions, diced
- ⅕ tbsp of raisins
- 2 tbsp of chicken stock
- 2 tbsp of chipotle puree
- 2 tsp of kosher salt
- 2 tsp of black pepper
For Frying and Assembly
- 2 cups of canola oil
- 6-8 empanada discs
Instructions
- Preheat Grill and Skillet: Preheat your grill to a high temperature for direct cooking, approximately 400°F. Place a cast iron skillet with 1 tablespoon of oil on the grill 1-2 minutes before cooking to preheat the pan.
- Sauté Vegetables and Turkey: Add the minced garlic to the preheated skillet and cook for 1 minute until fragrant and browned. Add the peas, corn, diced carrots, and red onions, cooking for an additional 1 minute until softened. Stir in the chopped turkey, chicken stock, chipotle puree, kosher salt, black pepper, and raisins. Cook the mixture for 3-4 minutes until it is slightly caramelized and tender. Remove the skillet from heat and transfer the filling to a bowl to cool for 5 minutes.
- Assemble Empanadas: Lay out an empanada disc and spoon 2 tablespoons of the cooled turkey mixture onto one half, leaving enough room at the edges for sealing. Fold the empty side over the filling and press the edges firmly together to seal. Reinforce the seal by pressing the edges with a fork. Repeat this assembly process for all empanada discs.
- Heat Oil for Frying: Clean the skillet and preheat your grill again to high heat (around 400°F). Add the canola oil to the skillet and heat it until it reaches 350°F, suitable for frying.
- Fry Empanadas: Carefully place 3-4 empanadas at a time into the hot oil. Fry each side for 2-3 minutes until they turn golden brown and crispy. Avoid overcrowding the skillet to ensure even frying. Once fried, remove the empanadas and place them on a paper towel-lined plate to drain excess oil. Let them cool for 3-4 minutes before serving.
- Serve: Serve the empanadas warm with your choice of salsa verde, chimichurri, or your favorite dipping sauce to complement the flavors.
Notes
- Ensure the filling is cooled before assembling to avoid breaking the empanada discs during folding.
- Maintain oil temperature at 350°F for perfect crispiness and to prevent greasy empanadas.
- Do not overcrowd the skillet while frying to allow proper cooking and browning.
- Leftover turkey can be replaced with leftover chicken or other cooked meats as preferred.
- Raisins add a subtle sweetness; omit if you prefer a purely savory filling.
- Empanada discs can be found at Latin American grocery stores or made from scratch for a fresher taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Argentinian
