Thursday, June 12, 2014

Spanish Style Turkey Patty

2 cups Flour
1/4 teaspoon Salt
1/2 tablespoon chicken broth  powder

1/2 tablespoon turmuric
1/4 cup Solid shortening
1/4 cup (1/2 stick) margarine
1/3 cup Cold water

Put the flour, chicken broth powder, turmeric and salt into a food processor. Cut in the shortening and margarine into medium size squares. Drop in processor and close lid. Using pulse button tap a few times until mixture is crumbly. Add the cold water a little at a time  to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.


2 tablespoon oil
1 Small white onion, Finely chopped
1/4 teaspoon Cayenne pepper
1/2 lb. Lean ground turkey
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Cumin powder 

1/2 cup Refried beans
1.   teaspoon Cilantro
1/4 cup Small Diced tomato

1/4 cup Breadcrumbs 
1/4 cup chicken stock

In a heavy skillet, melt the margarine and sauté the onion and Cayenne pepper until they become limp. Add the ground turkey, salt, pepper, cumin powder and cilantro and mix well. Brown the meat for about 10 minutes, stirring occasionally.
Add the tomato and cook for 1 minute. Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.
Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Bake on a lightly greased baking sheet for 20 to 30 minutes or until the pastry are golden brown.
Serves: 10 Patties 

No comments: