Updated: Oct 3
This recipe is surprisingly easy, not to mention it's packed with flavor. Be sure to save the juices from your crock pot for serving- it makes the best dipping sauce!
This delicious recipe was brought to you by Hevi Shot Ammo.
1 wild turkey leg/thigh
1 medium yellow onion, diced
1/4 cup chopped fresh cilantro
1 tablespoon chipotle chili powder
1 teaspoon salt
1 teaspoon cayenne
1 teaspoon oregano
½ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
2 tablespoons minced garlic (or 10 cloves)
2 ( 10 ounce cans) red enchilada sauce
1 cup chicken broth
1 tablespoon tomato paste
4 ounces cream cheese softened
½ cup shredded Mexican blend cheese
2 green onions thinly sliced
1 (14.1 ounce) package ready-to-use refrigerated pie crusts (2 crusts)
2 eggs, beaten and mixed with 1 tablespoon of water
Flour, for rolling
1. Combine the wild turkey leg, seasonings, diced onion, chopped cilantro, tomato paste and minced garlic into a large crock-pot. Pour the enchilada sauce and chicken broth over top. Stir until evenly combined. Make sure that the turkey meat is submerged in the sauce during cooking. Cook on low heat for 4-6 hours, until the turkey is tender and falls off the bone easily.
2. Once the wild turkey has cooked, remove from crock-pot and shred the meat off the bones using two forks. Place into a large mixing bowl then pour 1/4 cup of the remaining sauce from the crock-pot into the mixing bowl with the turkey. Keep the rest of the sauce on warm until ready to serve- this will be the dipping sauce for the empanadas.
3. Add cream cheese, shredded cheese and green onions to the mixing bowl with the shredded wild turkey and stir until ingredients are evenly combined. Set aside.
4. Preheat oven to 400°F.
5. Remove the pie crust from the pouch. Unroll each side by side onto a clean surface. Using a rolling pin, roll out crust until they are both approximately 18 inches in diameter. With a 3 - 4 inch round cookie cutter, cut circles out of the batter, re-rolling dough as needed. (You can also use the lid of a small bowl to cut out equal portions.)
6. Top each dough circle with 1 heaping tablespoon of the turkey filling. Brush the egg wash onto half the outer edge of the dough circle. Fold the empanada in half onto the egg wash lined side and press the edges with your finger to seal. Use a fork to finish sealing the edges of the dough.
7. Place empanadas on a lined baking sheet. Brush tops and sides of the empanadas with the beaten egg then pierce the top of each with a fork.
8. Bake for 20 minutes. Serve garnished with green onions and served with the remaining sauce from the crockpot for dipping.