600g plain flour
a pinch salt
1 egg, lightly beaten
500g sour cream
1 large breast turkey, skinless
1 medium green and 1 red capsicum, seeded and cut into squares
3 cloves garlic
¼ cup olive oil
½ teaspoon garlic, finely chopped
450g tin tomato passata
60g finely chopped prosciutto
salt and pepper
Preheat oven to 200C.
For the pastry, sift the flour and salt into a large bowl. Make a well in the flour, pour in the beaten egg and add the sour cream and mix with your hands until it’s all incorporated. Knead gently to form a smooth, very soft pastry. Divide the pastry into 6 portions, and roll them into balls.
For the filling, cut the turkey into small bite sized pieces. In a hot pan, heat the olive oil, add the turkey with a little salt. Stir in the prosciutto. Sprinkle some cumin and smoked paprika and stir in the onion and garlic. Add the zucchini, capsicums, tomato passata, coriander and parsley into the pan. Turn the heat to a low heat and simmer until cooked.
Roll each of the dough balls into a flat round shape. Place a cup of cooled mixture in the middle of the pastry. Fold in half and close the sides by pinching the edges. Brush the top of the empanadas with egg wash. Bake in the oven for 12-15 minutes, or until golden on top.