Wild Turkey & Cheese Empanadas Recipe
Looking for a new recipe to test out this turkey season? Check out this one from @themontagne.bbq on Instagram:
With Turkey season right around the corner or currently underway in other states, it has me thinking of the many ways to utilize these incredibly fun to hunt resources! There's nothing like having a big old Tom firing off a few gobbles and drumming just a few yards away to get you fired up!
- 1 lb ground wild turkey thighs
- 1 tablespoon Bearded Butcher Blend Chipotle Seasoning
- 1 tablespoon Chili powder
- 1 1/2 teaspoons ground cumin
- 1 cup diced onion
- 2 cloves garlic minced
- 3/4 cup water
- 1 cup shredded Colby jack cheese
- 1 cup shredded pepper jack cheese
- 2 pre-made pie crust
- 1 egg beaten
- Frying oil (your choice, I used duck fat because that's what I had on hand)
- All-purpose flour (to help from sticking)
- In a pan with a little olive oil, saute onion until tender and translucent over medium heat. Add in garlic and continue to saute for only a couple of minutes. Remove from pan and set aside.
- Add your ground wild turkey to the pan and cook until brown. Drain excess moisture.
- Add the onion and garlic back in then toss in the chili powder, BB Chipotle, cumin, and 3/4 cup water. Mix well to combine & simmer for about 15 minutes or until most of the water is reduced. Remove from heat & set aside to cool.
- Once cool add in all the cheese & mix well.
- Roll out your pie crust and cut 4-inch rounds (I was able to get 9 rounds out of the two crusts).
- Brush around the edge with a beaten egg.
- Add in a 1/4 cup of the meat and cheese mix in the middle of the crust and fold over. Use a fork to seal the edges.
***Tip: use flour to help to keep your dough from sticking to your work surface & dip your fork in flour to keep it from sticking when sealing the edge.
- In a large pan (I like using a deep cast iron pan because it will help keep your cooking oil at your desired temp better) bring your cooking oil between 375-400 degrees. Cook empanadas till golden brown. Flip once during cooking. Place on a wire rack to cool before serving.
I know store-bought pre-made pie crust isn't an authentic way to make empanadas. But if you're short on time, it works great. There are tons of recipes out there for empanadas dough if you have the time to make your own.