Turkey empanada

Hi Connie,
I will definitely try this recipe. It looks good.
I am book marking your blog for sure. Can I link it to mine?

All the best

Of course, you may link my blog to yours. Hope you have fun with the empanada.

These reaaly do look and sound good! I’ve never had an empanada before but I must try it.

Also I’ve never seen such a detailedrecipe before. I do have one question. To what size do you roll the dough circle? I’m guessing perhaps 8″.

Yes, somewhere between 6 and 8 inches.

Wow, these look great! Once again your blog is making me hungry.

I got leftover rotisserie chicken from yesterday. I think I’ll fix it with that for today’s empanadas.

Where can I get that Turkey empanada? Who’s the supplier?

Looking forward to hear from you soon.

Note: Do you know a supplier of Turkey Ham aside from Santis.

kitchie, i baked them.

Hi connie,
Your turkey empanada looks yummy!!! for sure i’ll try this..thanks a lot for the step by step recipe…

Hi Connie,

its me again. do you have doughnut recipe?
thanks again.:smile:

it seems that the crust is not that flaky
how do you make them really flaky, flaky enough
that when you take a bite the crumbs fall

sorry, susan, no donut recipe.

jimb, add more butter/margarine and less water.

connie, you read my mind. I’ve been planning on learning how to make empanadas. It brings back memories of my mom making them.
Thanks talaga.
Btw, is it ok if I keep a collection of some of your recipes, in preparation for my lifelong dream of putting up a restaurant?

“is it ok if I keep a collection of some of your recipes, in preparation for my lifelong dream of putting up a restaurant?”

of course. hehehe dream ko din yan.

just as i was thinking of something for merienda tomorrow…perfect!

thanks!

peterb, they’re just perfect when freshly baked.

Hi there my name is aileen im always checking your website for recipes. I would like to try your turkey empanada recipe but I was wondering if you could tell me what kind of cream did you use for the filing? I would really appreciate it if you reply asap. Thank you

aileen

all-purpose cream, aileen. i believe it’s called single cream in north america.

Puff pastry would be great if you really want a flaky empanada. Like what connie said, incorporate more butter to the dough.

Connie, have you tried Jamaican Patties? Thats how I like my empanadas, flat and filled with ground meat. I find the normal empanadas to be too nakakasawa

You must eat infamous LEVEIOUS “CARLO” Rolando -Vianna Cubano Crilloa Turkey it is beyond You human imgaination ..Iam chef of 49 years I have never ever tasted Turkey like this were the favor change in your mouth every 9 seconds and delcious..

He boil the Turkey and the literly seasons the Wood
did you hear me he seasons the wood..

they put leaves and herbs and fruits in to the wood
and then slow Barbuque the Turkey..

this was during the Latino Fest in los angeles ..
he as his 9 mexican -indian assistants ..
cooked at least 300 turkeys.. people were in line by the hundreds ..to eat this the His Uncle owner of the World FAMOUS “El Floridita : a Resturaunt

which specializes in truly Authenic Cuban and Puerto rican and Brazilian Crusine and some other latin american food .. they grow their own Herbs and and use nothing that is store purchase all natural
SAZON AND MOJOS and Sofritos of so many different kind.. you must taste turkey and beef and Emanadas

most incredible food worl wide..

Rumouref for him to cook turkey he has to be paid up front 7 thousand dollars just to season the turkeys and to barbuque another 8 thousand dollars
well worth eat when whole turkey costs 50 to 60 dollars most people but 3 of them ..,i went next day and people were protesting why there was no turkey on the menu..

question po…
my mom and i started to sell the usual chicken empada… im a newbiee wen i comes to cooking…
question po…

bakit po kailangan ng “chilled butter or margarine” kahit imemelt din sya? he he

****>dapat b po talagang “ice water”?! why? :shock::shock:

*whats the principle behind ol of this???? ahihihi.:grin:….

Elle, sounds interesting. Will surf the web for a recipe.

Sounds delicious, David, so why is it INfamous?

Joeseffin, the ice water hardens the butter/lard upon contact and makes the dough easier to gather to a ball without getting sticky.

ms connie… thank you 4 answerin my inquiry….. ’til next tym

Hi Connie,
I tried to make Empanada Recipe last night,instead of Turkey I used ground Beef for fillings.I followed how to make your dough It came out maalat,& I fried too,Is it really 1tbsp.
salt?

Hi Connie,I tried your Empanada crust but it came out salty.Is it 1tbsp. salt or 1tsp.?

Luz, “maalat” is relative. What is too salty for one person may be bland to another. That’s why recipes are guides, you always have to adjust depending on the preference of your taste buds.

If you’re used to sweet pie crust like Goldilock’s, you might really find non-sweetened crust too salty.

Hi Connie,thanks for replying me back,you know what I tried
to make the dough 3x before i got the right taste for me.But
you are right maybe because I’m not use to salty.I used 1/2 tsp. of salt and 6 tbsp.of cold water,It came out perfect especially for my husband he really love it.Thank you again.:wink:

You’re very welcome, Luz.

hi ms connie. andito na naman po ako at mangungulit. thank you for visiting my blog. you just dont know how i felt lalo na at ang publisher pa ng favorite coking website ko ang nagcheck ng very simple blog ko. we had empanadas mallorquinas today. and i would want to link sana etong empanada recipe mo so my readers, though limited pa, hehe, can also get your recipe which is another way of making empanada. i had been spending most of the morning researching about getting my own domain name. kaya lang talagang medyo naguguluhan ako. i’m really new to blogging. honestly my blog is not yet ready to have it’s own domain pero in the future i would want my own domain din. kaya lang i dont know where to buy my domain name. tapos naguguluhan pa ako about buying the domain name and registering it. kung after buying i have to register it pa ba. or by buying it it’s already registered. talagang napakagulo ng utak ko that i only published my empanada entry in the afternoon na. by the way i am also reading your other blogs like the sassy lawyer, etc. thanks ms connie! you’re the best!

I will love empanadas and have been meaning to make them. This detailed guide will surely do it.
Thanks for inspiring the cook in me.

hi connie i just tried the empanada recipe and it turned out salty too and got a lingering aftertaste to it. i saw a same comment above and was wondering how i can achieve that sweet pie crust thing. thanks

symone, what is salty, the crust or the filling? if it’s the crust, use less salt, add sugar to make it sweet.

as to the “lingering aftertaste”, if you’re referring to the “lansa” of poultry, there are a number of reasons for it. if the aftertaste is in the crust, it might be the quality of the shortening or even UNDERCOOKING because insufficiently cooked pie crust would leave a floury aftertaste.

Hi connie,
I came across your website when searching for a puto recipe. Wala akong masabi, all your recipes are very good (all that I’ve tried). 2 yrs na ko dito sa japan but I’m still not used to japanese cuisine, iba pa rin talaga ang lasang pinoy, thanks to your site, ndi ko masyadong namimiss pinoy food.
This recipe is superb! Crust pa lng pede na

hi. is the cream really necessary?

Connie, I add a small can of cream of chicken to keep the filling together in my empanada. It also enhances its flavour. The cream in your recipe must serve the same purpose(s). I will try it too. I’ve always made my filling with ground beef or ground chicken but I think the turkey is a healthier alternative. Thank you for another good recipe.

ayette, try it without the cream and, if you’re satisfied, then you judge if it’s necessary.

Josie, yes, same principle. I bet cream of mushroom will taste as as good.

Hi Connie! I will try your yummy empanada recipe todasy…he!he!he!…I’m so excited na!!!!! Bwahhahaha!

guys, we raise grain fed, free range turkey here in our farm in Antipolo. All birds are fed only organic meals and we dont use any antibiotics. I can supply ground turkey, ground turkey breast-extra lean 99% fat free, turkey tenderloins, turkey breast fillet, turkey breast cutlets, turkey patties, turkey breakfast sausage and turkey frankfurters. SMS 9178554454. thanks