Makes 12 empanadas
2 tablespoons olive oil
1 onion, cut into thin slivers
2 garlic cloves, slivered
1 large or 2 small red peppers, like pimento, cut into thin slivers
2 heaping cups shredded leftover turkey — go for white & dark meat
½ cup of white wine (reserving the rest for yourself)
1 tablespoon cumin, freshly toasted and ground
1 cup of your favorite cheese, coarsely grated or cubed (we used a soft gouda, but Emmental, gruyère, mozzarella are all nice options)
12 empanada wrappers – look for La Saltena brand, para horno (oven)
At this point, you can pop the filling in the fridge and assemble the empanadas another day (it will keep for at least a few days), or go straight to assembly.
Fill the empanadas: Place an empanada wrapper in the palm your hand and add a heaping spoonful of the filling.
Make a cup with your hand, and pinch the empanada wrapper shut so that it completely encompasses the filling. Seal the empanada with a series of “twist and pinch” moves, or use a fork to embellish.
Place all the empanada-cuties on a tray, prick each with a fork, and pop into the freezer. Once completely frozen, you can throw all the empanadas in a freezer bag for longer-term freezer storage.
When you’re ready to dine, pre-heat your oven to 425°F.
Place all the empanadas on a parchment-lined baking tray, being careful not to crowd them too closely. Bake until golden.
