step 1
Cut the Unsalted Butter (1 cup) into chunks. Pulse the butter and All-Purpose Flour (4 1/2 cups) in the work bowl of a food processor until the mixture resembles coarse meal.
step 2
Beat the Farmhouse Eggs® Large Brown Eggs (2), Water (2/3 cup) and Distilled White Vinegar (2 Tbsp) together in a small bowl.
step 3
Add to the flour mixture, stirring until just incorporated.
step 4
Turn out onto a lightly floured surface and gather the dough together. Knead gently once or twice, just enough to bring the dough together. Shape into a flat rectangle and chill, wrapped in plastic wrap for at least 1 hour.
step 5
Adjust oven racks to the top third and bottom third of the oven. Preheat oven to 400 degrees F (200 degrees C).
step 6
Chop the Onion (1) and Green Bell Pepper (1). Mince the Garlic (3 cloves). Heat a large skillet over medium high heat. Add the Olive Oil (3 Tbsp), onion, bell pepper and garlic and sauté for 4 to 5 minutes until the vegetables soften.
step 7
Add the Ground Turkey (1 lb) and brown the meat while breaking it apart with the back of a fork or wooden spoon. Add Ground Cumin (3/4 tsp) and Smoked Paprika (1 tsp).
step 8
Chop the Tomato (1). Add the tomatoes, Golden Raisins (1/2 cup), Ancho Chili Powder (1 tsp), Salt (3/4 tsp) and Ground Black Pepper (1/2 tsp). Stir to combine and cook for an additional 3 to 5 minutes until mixture is well blended - adjust seasonings if necessary.
step 9
Crumble the Queso Fresco (1 cup). Remove from heat, stir in queso fresco and place the lid on the pan. Set aside.
step 10
Cut the dough into 4 equal pieces. On a lightly floured work surface, roll out one piece of dough to 1/8-inch thick.
step 11
Cut the dough into 5-inch rounds and transfer to a baking sheet covered with parchment paper. Repeat until all the dough has been rolled and cut.
step 12
Mound 2 tablespoons of turkey filling onto the pastry and carefully fold over, pressing along the edge to seal the dough.
step 13
Use the tines of a fork to press the edge together and make a decorative border.
step 14
Add the Egg (1) and Water (1 Tbsp) to a small bowl and beat lightly with a fork. Use a pastry brush to paint the empanadas with the egg wash. Bake for 25 minutes, alternating the baking sheets halfway through cooking.
step 15
Cool on the baking sheet for a few minutes and serve.
step 16
To make the chunky dipping sauce, preheat the oven to 425 degrees F (220 degrees C). Chop the Onions (2).
step 17
Place Olive Oil (3 Tbsp), Grape Tomatoes (2 cups), Jalapeño Pepper (1/2), chopped onion and Garlic (3 cloves) on a baking sheet. Sprinkle with Ground Cumin (1 Tbsp), Smoked Paprika (3/4 tsp) and Kosher Salt (1/4 tsp). Toss to coat. Roast vegetables for 20 to 25 minutes.
step 18
Pick out the garlic, remove the skins and discard them. Add the garlic and the rest of the vegetables to a mini prep food processor and pulse 1 to 2 times.
step 19
Zest the Lime (1). Add the lime zest, Apple Cider Vinegar (1 tsp) and Fresh Cilantro (1/2 cup) and pulse to combine. Season to taste.
step 20
Serve with empanadas. Enjoy!
