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Sweet Savory Filo Empanadas

Inspired by an Argentine version using ostrich meat and puff pastry, this lighter version folds a savory-sweet turkey sausage mixture into a filo dough packet.

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Servings: 5

Prep Time: 00:25

Cook Time: 00:15

Main Ingredients

3 tablespoons dried cranberries

1 1/2 tablespoons sherry or port

1 teaspoon olive oil

1/2 cup diced yellow or white onion

8 oz turkey sausage

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon paprika

1/2 teaspoon cumin

pinch cayenne

1/4 teaspoon coconut sugar or regular sugar

1/4 cup chicken broth

1 tablespoon chopped fresh oregano or teaspoon dried

1/4 cup minced dandelion greens or baby spinach, arugula, or a mix

3 tablespoons chopped green olives

5 sheets of filo dough

2 tablespoons melted coconut oil or butter

Preparation

1Soak the cranberries in the sherry while you prepare the filling.

2Heat a non-stick skillet over medium high heat, then add 1 teaspoon olive oil. Add the onion. When it becomes translucent, add the meat, breaking it with a wooden spoon. Cook approximately 3-4 minutes; meat can still be slightly pink.

3Add salt, pepper, paprika, cumin, cayenne, and sugar; stir until all spices are mixed into meat and onions. Add the chicken broth. Bring to a bubble. Drain the cranberries; stir in, along with the oregano, greens, and olives. Cook until liquid is evaporated.

4Be sure to melt butter or coconut oil. Have a pastry brush handy.

5Heat oven to 375º.

6Remove 5 sheets of filo dough from the package; seal up dough in package. Lay one sheet of dough out on a piece of parchment or wax paper with narrow side facing you; cover the others with a damp towel and set aside. Brush the dough with melted butter or oil. Place approximately 2 tablespoon of filling in 3 separate mounds, evenly spaced, on the narrow side of the filo sheet. With a sharp knife, cut lines vertically down the sheet between each mound.

7Starting at the bottom right corner if you are right-handed (and the left if you're left-handed), flip the corner up and toward the opposite side of the strip to make a triangle. Continue to flip the triangle up the strip until you have used the entire strip; it's the same principle used to fold a flag. Place the completed triangle on a parchment-covered baking sheet that you have brushed with oil or butter.

8Repeat until you have used up all the filling. Brush tops of completed triangles with a little more butter.

9Bake for 15 minutes, until golden.

Additional Notes

This recipe was inspired by a recipe for Ostrich Empanadas in the cookbook The South American Table by Maria Baez Kijac (The Harvard Common Press, 2003).

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