Thanksgiving Empanadas

So, you know how Thanksgiving usually results in an abundance of leftovers? Don’t lie. I mean, if you’ve been sneaking into your refrigerator at 2am thinking no one noticed the drastically decreasing turkey portions, that’s fine. But denial doesn’t look adorable on anyone. This is a safe space. And turkey and all that biz is delicious. We know that. But sometimes, we need to repurpose. And that’s okay too.

There’s a DELICIOUS restaurant in Lubbock that I forced my friends into taking me to last week. Café J’s. I’m a huge fan. Not a big deal. But, they make duck and brie empanadas.

Holy Moses.

They. Are. Good.

Well, this isn’t Duck. And I sure didn’t have Brie on hand. But, do what you can with what you have whenever you can, right?image

Thanksgiving Empanadas

Dough:

¾ Cup Beer, room temp

1 Stick Butter, softened

1 Egg

1 Teaspoon Salt

2 Teaspoons Sugar

1 Tablespoon Baking Powder

3 Cups All-Purpose Flour

Filling:

Turkey, chopped

Green Onions, chopped

Stuffing

Pepper Jack Cheese

¼ Cup Salsa, approximately

Black Pepper & Garlic Powder, to taste

Vegetable Oil, for frying

Start by adding everything but the flour into your stand mixer. Make sure it is mixed well before adding the flour, one cup at a time. When you’re done with all that bid-ness, put the whole bowl into the fridge to “chill” while you mix the filling.

Chop up all the ingredients and mix it together. It’s a really complicated process. I promise I didn't measure anything. I basically used my guesstimating eyeballs along with ingredients I already had and man, oh man. It was Tasty Mc-Tasterson.

Once you’re done with that culinary challenge, roll out the dough on a floured surface. You want the dough to be pretty thin so, pretend you're playing the "squishing your head" game with your pointer-finger and thumb and make it thinner than that. Using a large drinking cup, stamp out circles of dough to form the empanada rounds. If you like, you can roll out the circles to makeimage them slightly bigger/thinner. That's what I did. Cause I'm nasty like that.

Fold about a spoonful of filling into each circle and press the edges together to form a good, tight seal. I used a fork but then decided I was too good for that. Rustic is better in my kitchen.

Heat the oil in a skillet to about medium and fry each empanada until golden brown on each side. I timed about 3 minutes on each side and it worked perfectly. You know it's perfect whenever you bite into it and cheese strings out and sticks to your chin.

......I'm sorry. I just blacked out thinking about it again.

Try this recipe and experiment with different fillings! You and your arteries will thank me.