Make tasty use of those holiday turkey leftovers in this delicious recipe by mixing them with rice, veggies, spices, capers, and raisins for the perfect empanada filling.
Cook organic rice according to package directions; let cool completely.
Meanwhile, heat oil in a large skillet set over medium heat; cook onion, red pepper, garlic, thyme, cumin, chili powder, coriander, salt and pepper for 3 to 5 minutes or until tender. Stir in olives, capers and raisins. Cook for 1 to 2 minutes or until well coated. Stir in 2 tbsp tomato paste and 1/4 cup water. Cook for 12 to 15 minutes or until vegetables are very tender and no liquid remains.
Toss together rice, vegetable mixture, turkey and lime juice until well coated; set aside.
Meanwhile, in a large bowl, stir together all-purpose flour, masa harina, baking powder and salt. Stir in melted butter until well combined. Gradually add 3/4 cup water, kneading until soft dough starts to form. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400˚F. Beat together egg and milk; set aside. Divide dough into 4 portions. On a lightly floured work surface, roll out dough into 1/8-inch thickness. Using a 5-inch round cutter, cut dough into 14 rounds, rerolling scraps as needed.
Brush edges of each round with egg wash. Add 3 tbsp filling to the center of each round; fold over to enclose filling and seal edges with a fork. Place on parchment paper-lined baking sheet. Refrigerate for 30 minutes.
Brush empanadas with remaining egg wash. Using a fork, prick top of the pastry to create steam vents.
Bake for 25 to 30 minutes or until pastry is golden brown. Let cool for 5 to 10 minutes before serving.
Stir together sour cream, cilantro, lime zest, lime juice and salt. Serve with empanadas.
Filling and dough can be made ahead, covered separately and refrigerated for up to 2 days.
Empanadas are the perfect food, sweet or savory, for the cold months. Nothing beats biting into freshly baked or fried little pastries filled with a warm and delicious filling. Perfect as a main dish, side dish, or even a fun finger food appetizer, empanadas can be enjoyed for breakfast, lunch, or dinner and these tasty Empanadas with Turkey and Rice Picadillo are no exception. With an irresistible filling made of Mahatma® White Rice, tomato, an array of veggies and spices, capers, raisins, and shredded turkey, these delicious little pastries are perfect for making tasty use of that leftover holiday turkey!
Empanadas are popular in Southern European, Latin American, and Philippine cultures, and preparing them can be a great way to bring the family together. Preparing the dough then setting up a “filling station” in your kitchen with everything you need is a great way to gather around the table and enjoy the filling and folding of the empanadas while you share conversation and quality time with family and friends.
Like the idea of getting the whole family involved in the kitchen? Get them involved in making these Empanadas with Chorizo and Rice, these Empanadas with Rice Pudding, and these Puerto Rican Rice Tamales for quality family time with delicious results. Or, get creative with the filling and try a classic like this easy Mexican Rice recipe.
Alternatively, serve empanadas with chimichurri sauce.