Blue Bird Bistro Turkey Empanada

Blue Bird Bistro + Barham Family Farm Ground Turkey Empanada 

Makes 10-12 servings

Dough:

2 ½ cups all-purpose flour

½ teaspoon sea salt

4 ounces butter, cut into ¼-inch cubes

1 large egg

⅓ cup ice water

Filling:

1 pound Barham Family Farm Ground turkey

⅓ cup chopped yellow onion

1 tablespoon chopped jalapeno

1 cup corn

1 cup black beans

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon cayenne

½ teaspoon ground cinnamon

Olive oil

Salt and pepper to taste

Egg wash (1 egg and 1tablespoon water mixed together)

For the dough: Preheat oven to 375 degrees F.

Pulse flour and salt in food processor. Add butter, egg and ice water and pulse mixture until it looks like crumbs. Shape dough into a ball, wrap tightly with plastic wrap and place in refrigerator for at least 30 minutes.

For the filling: In a large skillet over medium heat, sauté ground turkey, onion, jalapeño, corn, beans, cumin, paprika, cayenne and ground cinnamon in a teaspoon of olive oil til turkey is cooked through. Remove filling from heat and allow filling to cool to room temperature.

Assembly: Sprinkle flour on a clean surface. 

Divide refrigerated dough into 10-12 equal parts (about 2.2 ounces each).

Take 1 piece of dough and add a couple drops of water and knead it until it feels soft. Roll dough until uniformly until 1/4-inch thick. Using a cookie cutter or glass, cut uniform circles in the dough and brush with egg wash. 

Place 1 heaping tablespoon of filling in center of circle.  Fold dough over filling to make a semicircle. Press the edge of empanada together with a fork. Place empanadas on parchment paper. Brush empanadas with egg wash both sides. Bake empanadas for 35 minutes, or until golden brown.