Blue Bird Bistro + Barham Family Farm Ground Turkey Empanada
Makes 10-12 servings
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
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
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.