Thomasina Myers’ Recipe for Turkey, Pancetta, and Parsnip Empanadas | leftovers

meIsn’t it time to look at leftovers in a different light? They’re tidy packs of beautifully prepared ingredients prepared, cooked, and ready to go and perfect for making something new when you’re short on time and inspiration. Christmas leftovers are a thing of joy, and the filling is ready for these pies. Whether you buy pretzels or make the dough from scratch, the joy here lies in the rich, subtle flavor of the filling.

Turkey, pancetta and parsnip empanadas

Sage, spices, pie, and garlic turn cooked turkey and leftover root vegetables into something a little special.

to equip 20 minutes
Cold 1 hour
cook 55 minutes
Make 10-12 empanadas

2 tablespoons of olive oil
2 large onions
Peeled and finely chopped
150 grams of pancettacubic
1 large carrotpeeled and cut into 1 cm dice
1 large white carrotpeeled and cut into 1 cm dice
2 large garlic clovesPeeled and chopped
1 teaspoon of spices
pinch of cloves
200 ml white wine
And the or stock
12 sage leaves
cut into thin slices
300 grams of leftover roast turkeyCut into small pieces
1 eggto beat gently

For pastries
360 grams of plain flourplus a little more rolling (white wheat flour also works brilliantly here)
Half a teaspoon of sea salt
170 grams of cold unsalted butter
Cut into cubes
60 grams of cold fatCut into cubes

to serve
in Smoky Haror other chili relishes
Greek yogurt

First prepare the pastry – the ingredients should be as cold as possible for a light and crumbly result. Sift the flour and salt into the mixing bowl. Add the butter and lard and quickly rub them into the flour until half is mixed into the crumbs and the other half remains in little slivers. Add four tablespoons of cold water, knead it quickly until it comes together into a ball, then put it into a coarse disk, roll it up and put it in the fridge for an hour.

Now the filling: Place a large skillet over medium-high heat and once hot, add the oil and reduce the heat to medium. Add the onion and pancetta and cook for five minutes, until the pancetta begins to give off fat. Add the carrots, parsnips, garlic, and allspice and continue to cook for seven to eight minutes, until the onions have softened and the vegetables have lightly browned. Add wine, cover and cook 10 minutes, until vegetables are tender. Add the sage and turkey and taste, checking for seasonings before cooling them in the refrigerator. Line between two trays with parchment paper or silicone.

Remove the pastry and filling from the refrigerator and preheat the oven to 190°C (fan 170°C) / 375°F / Gas 5. Roll out the dough on a floured surface, to a thickness of 3-4 mm. Use a 10 or 12 cm round cutter to cut them into circles and fill each one with 1 tablespoon of the filling. Fold them into half-moons and use a little water to seal them, crimping the edges with a fork. Put them on baking trays, brush with an egg (you can put the rest in an omelet) and bake for 20-25 minutes until golden and crispy.

Stir a few tablespoons of harissa into a bowl of yogurt and serve with a hot empanada.

Simple flex
For vegetarians, substitute lard for the same amount of butter, and use chopped sprouts and chestnuts in place of pancetta and turkey.

Leave a Comment