Turkey and Stuffing Empanadas with Crema Gravy
WHAT YOU NEED
- 2 9-inch pie crusts, refrigerated
- ½ cup turkey, shredded or diced
- ¾ cup cornbread stuffing
- 1 egg
- 1 teaspoon water
- For the Crema Gravy:
- 3 tablespoons butter
- ¼ teaspoon minced garlic
- 4 tablespoons flour
- 1 ½ cup chicken broth
- ½ cup Cacique Crema Mexicana Agria
- Salt and pepper to taste
HOW TO MAKE IT
- Preheat oven to 450 degrees, or according to pie crust package instructions. Roll out pie dough using a rolling pin. Using a ramekin as the base, use a knife to cut around the ramekin to make your circles. Warm the turkey and dressing so it is pliable. Place a dollop of dressing, about 1 tablespoon, in the middle of each dough circle. Top with a few slices of shredded turkey. Fold dough over the filling to form empanadas. Crimp edges using a fork to seal the dough. Place empanadas on Silpat or parchment covered baking sheet. Whisk egg and water together to form egg wash. Brush over empanadas. Place in the oven and bake for 10-12 minutes. If you like your empanadas a little darker, turn oven on to broiler and let darken for a few seconds - be sure and watch as they can burn easily.
- Crema Gravy: In a medium saucepan over medium heat, melt butter. Add in minced garlic and stir to combine. Let cook for one minute. Add in flour and combine. Let cook for another minute then add in chicken broth. Stir to make gravy. Let cook until bubbly and gravy thickens. Add in Cacique Crema Mexicana Agria and cook until heated through, but not to the boiling point. Season with salt and pepper. Serve Turkey and Dressing Empanadas with Crema Gravy.
- Cook’s Note (optional): You can use a 4 or 6-inch round circle to make the empanadas. Depending on the size of the cutter, you may get more or less empanadas.
