Ingredients
- 250 g British turkey breast mince
- 2 tbsp vegetable oil
- 4 garlic cloves, crushed
- 0.5 medium fresh red chilli, chopped very finely
- 100 ml vegetable stock
- 20 g very soft butter
- 30 g plain flour
- salt and freshly ground black pepper, to taste
- juice of 1 large lime
- 2 tbsp mayonnaise
- 500 g block puff pastry
- 1 egg, beaten
- 100 g firm goat's cheese
Instructions
- Heat the oil in a frying pan and add the garlic and chilli. Fry until it softens and takes on a little colour. Add the mince and cook for 10 minutes, breaking it up with a wooden spoon.
- Add enough of the stock to moisten the mince, then boil (you may get a little more moisture out of the mince)
- Mix the butter and flour, then stir into the boiling mince it thickens rapidly. Remove from the heat and season with salt. Chill well in the fridge.
- When ready to cook the empanadas, remove the mince mix from the fridge. Add a little lime juice and the mayo and stir well. The paste should be nice and thick. Season well with salt and pepper.
- Preheat the oven to 200C / Gas 6. On a floured board, roll out the puff pastry to about 0.25 cm thick. Cut out 10cm circles, roughly. You can re-roll any leftover pastry. Brush the pastry edge with the beaten egg, then place the turkey mix onto half the circle. Dot with a little goats cheese, roll over and seal well. Decorate the edge with a fork and place it on a baking tray.
- Bake for 20 minutes or until well browned and cooked through. Serve warm but not piping hot
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Baked Turkey Empanadas with Lime & Goats Cheese
Amount per Serving
Calories
476
% Daily Value*
Fat
35
g
54
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Cholesterol
33
mg
11
%
Sodium
305
mg
13
%
Potassium
76
mg
2
%
Carbohydrates
32
g
11
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
