1 lb ground turkey (you can substitute ground beef, chicken, etc.)
Olive oil, about 1-2 tbsp
3 slices onion, diced
10 red pepper strips, diced
2 large cloves garlic, minced/crushed
10-12 small green olives, pitted, chopped
Adobo to taste (I probably used about 2-3 tbsp) Uruguayan adobo is a mixture of oregano, parsley, red pepper flakes, and other herbs.
Salt/pepper to taste
1 egg, beaten
1 egg yolk for painting
Empanada wrappers– the kind for baking, not frying (La Saltena is best)
Toss ground turkey into hot pan (non-stick is best, medium to medium-high heat), breaking it up and stirring as it cooks. When it’s almost done (mine was mostly cooked except for spots that missed the pan), remove from burner. Strain to get rid of fat and juices. Set aside.
Put pan back on heat, add olive oil. When oil is hot, add chopped onion and red pepper (I like to add onion a couple of minutes earlier, but I don’t know that it makes a difference). Sauté until soft and beginning to brown, add garlic and stir for about 30 seconds to a minute. When garlic becomes fragrant, toss ground meat back in the pan. Cook, stirring until meat is done cooking and everything is nicely mixed. Season with adobo, salt and pepper to taste. Remove from heat and let cool.
Once lukewarm, toss in beaten egg and olives. Mix well.
Place empanada shells on flat working surface. Take a little handful of filling (practice makes perfect as to how much). Squeeze to drain remaining juices, then place on one half of shell, leaving about 1/2 inch border around edge. Moisten all around edge with water, then fold shell over filling. Seal well (I use the tines of a fork to press edge all the way around, which is quick, effective, and festive). Place on baking sheet (no need to grease). Repeat as many times as necessary.
Paint tops of empanadas with egg yolk. Place in 350 degree oven for 20-30 minutes. When empanadas are golden and beginning to flake, remove. Let cool. Enjoy carefully, as insides will be significantly hotter than outsides.