Recipes
DIRECTIONS
For the empanada dough: In a large bowl, mix flour and salt. Cut the butter into the flour by using two knives or a pastry blender until the mixture begins to form small, pea-sized pieces. Add ice water one tablespoon at a time, and continue to mix. Add egg and knead until well incorporated into the dough. Form dough into a large ball, then roll into a long log shape and wrap tightly in plastic wrap. Chill in the refrigerator for 30 minutes.
Heat oven to 375 F. Adjust oven rack to the lowest position. Remove dough from the refrigerator and slice into 24 pieces; roll each piece into a small, round ball. On a lightly floured board, roll each dough ball flat with a rolling pin to make 4-inch diameter discs. Place the dough discs into the cups of a non-stick muffin pan and press into open shells. Allow the edges of the dough to extend above the cup to create a shell that is easy to grab. With a fork, lightly press the bottom of each shell to prevent swelling during baking. Bake for 15 minutes or until golden brown. Set aside.
For the filling: In a large frying pan, heat oil on medium-high heat and sauté onions until translucent. Add garlic, turkey, ginger, cumin, chili powder, oregano, and soy sauce. Stir frequently and cook until browned. Season with salt and pepper and add 1/2 cup grapes and spinach. Sauté for an additional 2 minutes to combine. If needed, add a tablespoon of water to keep meat moist.
Fill each baked empanada shell with ground turkey mixture and top with the remaining grapes. Bake for 5 minutes and serve warm. Garnish with chopped cilantro.
Ingredients
Empanada dough
2 1/2 cups flour
1 teaspoon salt
12 tablespoons (3/4 cup) unsalted butter, cut into pieces and chilled
4 tablespoons ice water
1 egg, beaten
Filling
1 teaspoon olive oil
1/2 cup chopped yellow onion
1 garlic clove, minced
1 pound lean ground turkey
1/2 teaspoon ground ginger
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon dried oregano
2 teaspoons reduced-sodium soy sauce
Pinch of salt
Black pepper to taste
1 cup halved California grapes (divided)
5 spinach leaves, cut into strips (optional)
1 tablespoon chopped cilantro for garnish
DIRECTIONS
For the empanada dough: In a large bowl, mix flour and salt. Cut the butter into the flour by using two knives or a pastry blender until the mixture begins to form small, pea-sized pieces. Add ice water one tablespoon at a time, and continue to mix. Add egg and knead until well incorporated into the dough. Form dough into a large ball, then roll into a long log shape and wrap tightly in plastic wrap. Chill in the refrigerator for 30 minutes.
Heat oven to 375 F. Adjust oven rack to the lowest position. Remove dough from the refrigerator and slice into 24 pieces; roll each piece into a small, round ball. On a lightly floured board, roll each dough ball flat with a rolling pin to make 4-inch diameter discs. Place the dough discs into the cups of a non-stick muffin pan and press into open shells. Allow the edges of the dough to extend above the cup to create a shell that is easy to grab. With a fork, lightly press the bottom of each shell to prevent swelling during baking. Bake for 15 minutes or until golden brown. Set aside.
For the filling: In a large frying pan, heat oil on medium-high heat and sauté onions until translucent. Add garlic, turkey, ginger, cumin, chili powder, oregano, and soy sauce. Stir frequently and cook until browned. Season with salt and pepper and add 1/2 cup grapes and spinach. Sauté for an additional 2 minutes to combine. If needed, add a tablespoon of water to keep meat moist.
Fill each baked empanada shell with ground turkey mixture and top with the remaining grapes. Bake for 5 minutes and serve warm. Garnish with chopped cilantro.
Notes
Alternatives to homemade empanada dough may be used and are found in the freezer section of the supermarket, including prepared empanada dough, piecrust dough, and mini phyllo pastry shells.
Recipe created by Malena Perdomo, M.S., R.D., C.D.E. for the California Table Grape Commission.
Servings
Makes 24 appetizers
Nutritional Information
Nutritional analysis per serving (one empanada cup): Calories 140; Protein 5 g; Carbohydrate 12 g; Fat 8 g (10% Calories from Fat); Sat Fat 4 g (20% Calories from Saturated Fat); Cholesterol 35 mg; Sodium 135 mg; Fiber 1 g.
ABOUT California TABLE GRAPES
Californians have been cultivating grapes for more than two centuries. Today, 99 percent of U.S. table grapes are produced in California's warm, dry climate that is ideal for grape growing. With 89 grape varieties grown, California grapes come in three colors—green, red, and black—and are in season from May through January.
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