with 2013 Petite Sirah
2 large carrots
2 stalks of celery
1 large onion
2 cloves of garlic
Cooked, diced turkey breast
2 cups of chicken stock
For turkey filling:
Wash and peel carrots and celery and dice into ¼ inch pieces
Dice onion into ¼ inch pieces
Combine all ingredients above and sauté for 3 minutes
Add a handful of Parsley and Thyme to mixture
Add a small handful of chopped sage
Add herb mixture and diced turkey to above ingredients with 2 cups
of chicken stock
Melt 1 stick of butter and slowly whisk in enough flour to make a mixture that
resembles wet sand.
Cook mixture stirring constantly until it turns golden brown.
Bring all filling to a soft boil. Whisk in roux to filling mix and cook for 2 minutes.
Filling should now be a little thicker than pancake batter. Add more roux if needed
Punch out 2 inch rounds of puff pastry and add ½ tsp of filling into the middle of
the round. Fold puff pastry in half and seal together using the tines of a fork.
Beat one egg to make an egg wash
Brush empanadas with egg wash and bake for 12 minutes at 350 or
until top is golden brown