Turkey and Kale Empanadas

These perfect pastry pockets are great for a different weeknight dinner. Surprisingly easy to make, they pack a flavoursome punch and are very very moreish!

"The turkey is a bird of courage." - Ben Franklin

Empanadas are a popular and delicious dish that is enjoyed in many Latin American and Spanish-speaking countries, as well as in some parts of the Philippines and Portugal. The name "empanada" is derived from the Spanish verb "empanar," which means "to coat with bread."

Empanadas are often served as appetizers, snacks, or as part of a meal. They are commonly enjoyed with dipping sauces or salsas, such as chimichurri or salsa criolla. In some countries, empanadas are a popular street food, while in others, they are a cherished homemade dish enjoyed during family gatherings and special occasions.

Kale is packed with essential vitamins and minerals. It is an excellent source of vitamin K, vitamin C, vitamin A (in the form of beta-carotene), and several B vitamins. It also provides minerals like potassium, calcium, and manganese. Kale is also rich in antioxidants, including flavonoids and carotenoids. These compounds help protect cells from oxidative damage caused by free radicals and may reduce the risk of chronic diseases.

This recipe combines healthy, lower fat, turkey meat with super food kale to provide a healthier alternative to a cornish pasty! One thing to note is that as turkey has less fat (and fat is flavour), you will have to regularly check the seasoning to ensure your empanadas pack a tasty punch.

Song for this recipe:

Aranjuez, ma pensee - Joaquin Rodrigo, Piero Bonaguri

Audiobook for this recipe:

Sharpe’s Eagle - Bernard Cornwell

Ingredients:

For the Pastry

• 350g x Plain flour

• 1 x Egg

• 50g x Butter

• 3 tbsp x Sunflower oil

• Juice of 1 orange

• Milk - for brushing

For the Filling

• 1 tbsp Olive oil

• 1 x Shallot or small white onion finely chopped

• 150g x Minced turkey

• 150g x Curly kale, roughly chopped

• 2 tsp x Smoked paprika

• 50g x Toasted pine nuts

• 2 tbsp x Clear honey

• 100g x Flavoursome cheese (we used Manchego cheese) diced.

Directions:

1. For the filling, heat the oil in a large pan and cook the shallot for a few minutes until it softens. 

2. Add the turkey and stir fry until coloured and then add the kale and paprika. 

3. Simmer until the kale is tender and then stir in the pine nuts and honey. Season and leave to cool.

4. For the pastry, place the flour , egg, butter, sunflower oil and salt in a food processor.  Add the orange juice and then whizz together to make a smooth, soft dough.  This bit is really easy but make sure that the processor covers the whole mixture, give the machine a quick shake from time to time. Wrap the pastry in cling film and then pop it into the fridge to chill.

5. Heat the oven to 190C/170C fan/Gas 5.

6. Shape the dough into 12 balls (roughly weighing 48g each) and then roll into 12cm diameter circles.  We used a 12cm bowl and cut around the rolled pastry. 

7. Stir the cheese into the cold filling and then portion onto each circle.

8. Fold each circle in half over the mixture and then using your fingers crimp or twist the edges to seal.  At this point you can pop them in the freezer or chill them for 12 hours in the fridge if you wish.

9. Transfer the sealed empanadas to a non-stick baking sheet, brush with milk and bake for 20-25 mins until golden.

Super food kale and healthier meat choice turkey work really well together, just make sure to regularly taste and keep the seasoning on point.