This recipe is similar to an empanada or turnover and created by our favorite Caribbean Chef, Claudia Krevat. For more recipes or to try Claudia’s amazing cilantro salsa visit her website at www.ClaudiasMESA.com.
For the Dough:
2 cups All Purpose Flour
2 tsp NoMu Masala Rub
1 ½ tsp Kosher Salt
¼ cup Vegetable Shortening
4 tbs. Butter, diced
½ cup Ice Water
For the Filling:
3 tbs. Grape Seed Oil
¼ small Spanish Onion, diced
2 Scallions (green and white parts), chopped
4 Garlic Cloves, minced
1 Jalapeno Pepper, stemmed, seeded and minced
½ cup Raisins
¼ cup Capers
¼ cup Orange Juice
2 tsp NoMu Masala Rub
8 ounces Ground Buffalo Meat
1 ½ tsp Thyme
½ tsp Freshly Ground Pepper
¼ cup bread crumbs
Kosher salt to taste
1 egg
1. Preheat the oven: Preheat the oven to 400˚F. Line a baking sheet with parchment paper and set aside for later.
2. Make the dough: In a medium bowl combine the flour, curry, and salt. With your hands, work in the shortening and butter until the mixture resembles course crumbs. Add the water, mixing until a dough forms. Shape the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour. (The dough can be chilled for up to 12 hours.)
3. Create the filling: Heat a medium skillet over medium heat. When hot, add the onion, scallions, garlic, and jalapeño. Sauté for about 3 minutes, stirring occasionally. Stir in the NoMu Masala Rub and stir for another minute. Add the ground buffalo and cook, stirring until the meat is browned. Add the thyme, black pepper, orange juice and the bread crumbs. Season with salt, turn the heat into low and cook for about 3 to 5 minutes stirring frequently until the liquid has evaporated and the mixture forms a paste. Remove and allow the filling to cool completely.
4. Roll out the dough: Dust a working area with flour. Remove the chilled dough from the refrigerator and divide in half. Roll each half out to a thickness of ¼ inch and cut out 5-6 circles about 4 inches in diameter.
5. Prepare the egg wash: Break the egg into a small bowl and whisk lightly.
6. Create the turnovers: Spoon a tablespoon or so of the filling on to one half of each dough disk. Using your fingers, dab the edges of each round with the egg wash. Fold in half, seal the edges, and crimp using the back of a fork.
7. Chill the turnovers: Put the turnovers on a backing sheet lined with parchment paper and refrigerate for 15 minutes of so. Reserve the egg wash.
8. Bake the turnovers: Brush the turnovers generously with the egg wash. Bake for 30 minutes or until golden.
9. Serve and Enjoy: Serve with Claudia’s Salsa and Mexican Sour Cream.