One of the best parts of Thanksgiving doesn’t even take place on Thursday. I (and I’m assuming many others) look forward to the leftovers as much as the original meal. Friday always includes a Thanksgiving sandwich (which you can actually get a version of in Delaware all year long at Capriotti‘s called the “Bobby” mmm). Saturday tends to be my own version of the Wawa Turkey Bowl. By Sunday, I’m starting to run out of creative ways to mush my leftovers into a new meal.
The makers of Clos de los Siete came to my rescue! Clos de los Siete is an Argentine red wine that is made from seven vineyards in the foothills of the Andes. The wine is a mixture of 57% malbec, 15% merlot, 15% cabernet sauvignon, 10% syrah and 3% petit verdot that is a really nice complement to turkey. Azul Argentine Bistro in New York created a recipe that uses Thanksgiving leftovers along with some spices to create a Thanksgiving leftover empanada, how fantastic does that sound?
1 tablespoon olive oil
1 pound turkey breast
1 sweet potato, diced
1 cup Clos de los Siete wine
1 green pepper, chopped
1 red pepper, chopped
1 medium white onion, chopped
1 clove minced garlic
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon cumin
1/4 teaspoon smoked paprika
1 package store-bought empanada discs or one package pastry dough
1 egg, lightly beaten
¼ cup water
The empanada discs can be found in the freezer section of most supermarkets. They come in a pack of ten, but I could have used 2 or 3 more so maybe buy two packs.
Chop all of your veggies. (I used my KitchenAid food processor for the first time for this and I was ecstatic! Look how nicely chopped that all is with minimal effort by me!)
Prepare your spices.
Heat a large saute pan over medium heat. Add the olive oil, garlic, onion, red pepper, green pepper, and sweet potatoes. Cook for 10 minutes.
Add the wine, turkey breast, salt, black pepper, cumin and paprika.
Cook over medium heat for ten minutes, or until thickened. Remove from heat and let cool for 10 minutes. Preheat your oven to 400 degrees.
Add some flour to your counter and lay out the empanada discs. Fill one bowl with water. Crack the egg in a separate bowl and whisk lightly with a fork. Spoon about 2 tablespoons of the filling onto one side of the empanada disc.
Seal the edges with water and fold in half, pressing down corners with the tines of a fork to close.
Fold the edges of the dough in on itself to seal. Brush each empanada with the egg wash and add to a baking sheet sprayed with cooking spray. Bake for 15 minutes or until golden brown. Let stand for 15 minutes before serving (they are super hot).
Serve with a glass of Clos de los Siete.
I served the empanadas with some of my cranberry sauce as a dip.
Oh. My. God. This was SO good! The spices transform traditional Thanksgiving ingredients into an absolutely delicious Argentinian inspired meal! And the wine was the perfect complement. My only suggestion would actually be to use mashed sweet potatoes instead of a raw diced sweet potato. The puree would allow it to really fill in the empanada nicely. What a fantastic use for leftovers!