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Turkey Empanadas

  • 1 cup cooked turkey, cubed
  • 1-1/3 cups grated cheddar cheese
  • 4-ounce can chopped green chiles, drained
  • 1 cup whole wheat flour
  • 1/4 cup corn meal
  • 2 teaspoons salt
  • 1/3 cup (5 tablespoons + 1 teaspoon) cold butter
  • 1/4 cup cold water
  • 1 tablespoon milk
  • 4 teaspoons corn meal (for topping)
Preheat oven to 400°F.

Mix together the turkey, cheese and chilies, and set aside.

In a separate bowl, mix together the flour, cornmeal and salt. Cut in the butter until particles are the size of small peas (a pastry blender makes this an easy job). Sprinkle with water and mix with pastry blender or fork until pastry can be formed into a ball. Add a little more water, if necessary. Divide dough into two equal portions.

Turn one portion onto a floured board and roll into an 11-inch square. Place on a lightly oiled cookie sheet. Spread half the turkey mixture over half of the pastry square, coming to within 1-1/2 inches of the edge. Fold other half of pastry over it, and crimp edges to seal.

Repeat this procedure with other portion of dough and remainder of turkey mixture. Brush turnovers with milk. Sprinkle remaining corn meal on top. Bake for 25 minutes or until golden brown. Allow to cool slightly. Slice into wedges to serve.
Makes about 4 servings.

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