90 min
Baked Spelt Empanadas with Ground Turkey and Potato Filling
Recipe GLPR1dfcfcb3f5241e
Golden, flaky baked empanadas made from whole grain spelt flour dough filled with seasoned ground turkey, diced potatoes, and aromatics. The dough combines butter and ice water for a tender, crispy pastry that bakes to a beautiful brown. These can be prepared ahead and frozen, making them perfect for meal prep or entertaining.
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Ingredients
3¾ cups whole grain spelt flour
1 tablespoon sugar
1½ teaspoons salt
12 tablespoons unsalted butter, chilled and cut into ½-inch cubes
1¼ cups ice water
2 tablespoons olive oil
1 onion, chopped
1 pound ground turkey
4 small red potatoes (unpeeled, par-boiled and diced into ½-inch cubes)
1 to 2 teaspoons soy sauce
1 to 2 teaspoons hoisin sauce
1 large egg, beaten
Directions
Make the dough: In a food processor, combine the spelt flour, sugar, and salt. Pulse 6-8 times until evenly mixed.
Add the chilled butter cubes to the flour mixture. Pulse approximately 16 times until the mixture resembles coarse cornmeal with pea-sized butter pieces throughout.
Add the ice water gradually while pulsing until the dough just comes together (do not overmix). Divide the dough in half, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours.
Prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 3-4 minutes until translucent.
Add the ground turkey to the skillet and cook for 5-6 minutes, stirring occasionally, until the meat is cooked through (165°F internal temperature). Season with soy sauce.
Stir in the diced potatoes and hoisin sauce. Reduce heat to medium and cook for another 5-6 minutes until the potatoes are very tender. Taste and adjust seasonings as needed. Transfer the filling to a plate and cool to room temperature. (This can be made 1-2 days ahead and stored covered in the refrigerator.)
Line two baking sheets with parchment paper and set aside. Preheat the oven to 425°F.
On a lightly floured work surface, roll out one chilled dough disk into an 18-inch circle approximately ⅛-inch thick.
Using a 5-inch round cutter or bowl, cut out circles from the dough. Transfer the rounds to the parchment-lined baking sheets. You should get about 8 rounds per disk. Do not attempt to re-roll scraps. Repeat with the remaining dough disk.
Place 1-2 tablespoons of the cooled filling onto each dough round, slightly off-center. Fold the dough in half over the filling to create a half-moon shape.
Press the curved edges firmly and crimp with the tines of a fork to seal. The empanadas can be refrigerated for up to 3 days or frozen for up to 1 month at this point.
Brush the top of each empanada with the beaten egg. Bake for 20 minutes (or about 25 minutes if baking from frozen) until the pastry is golden brown.
Remove from the oven and serve warm or at room temperature.
