Duck and Spinach Empanadas with Persimmon Chutney
From:
Glam Media
96 days 8 hours 52 minutes ago
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Duck and Spinach Empanadas with Persimmon ChutneyPair with: Riesling or Syrah
Serves 6
Chutney
1 pound firm, ripe Fuyu persimmons or nectarines, peeled and diced
2 tablespoons honey
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh ginger
3 tablespoons sliced almonds, toasted
1⁄4 teaspoon almond extract
Empanadas
4 ounces thawed frozen spinach (half of one 10-ounce package)
1 tablespoon extra-virgin olive oil
1⁄4 cup finely chopped red onion
1⁄4 cup finely chopped red bell pepper
2 cloves garlic, minced
3 tablespoons dry sherry
2 tablespoons golden raisins, chopped
3⁄4 cup shredded cooked duck, chicken, or turkey meat
Kosher salt and freshly ground black pepper
1 package (2 crusts) refrigerated pie pastry
1 large egg, beaten
For the chutney: In a small saucepan, combine the persimmons, honey, lemon juice, and ginger. Bring to a boil over medium heat. Reduce the heat to low and simmer, stirring frequently, until the persimmons are soft, about 5 minutes. Remove from the heat and stir in the almonds and almond extract. Let cool. (This can be made in advance and refrigerated for up to 1 week.)
For the empanadas: Drain the spinach. Firmly squeeze to remove any excess liquid, then chop.
In a large skillet, heat the olive oil over medium-high heat. Add the onion, bell pepper, and garlic. Cook until the onion is soft, 3 to 5 minutes. Add the sherry and raisins. Increase the heat to high, bring to a boil, and cook, stirring often, until the sherry is nearly evaporated, about 2 minutes. Remove from the heat and stir in the spinach and meat. Season with salt and pepper to taste.
Transfer 1 pie dough round to a lightly floured board and roll out to thin slightly. Cut the dough into 9 circles with a 3-inch round cookie cutter. Repeat with the remaining dough round. Place 1 scant tablespoon of filling in the center of each circle, then fold the pastry over, brush the edges with egg, and press together with a fork to seal. Arrange on a baking sheet lined with parchment paper and refrigerate for 30 minutes.
Preheat the oven to 375°F. Brush the top of the empanadas with the remaining egg. Bake until the pastry is golden, 18 to 20 minutes. Remove from the oven and arrange on a large serving platter or divide among 6 small plates. Serve with the chutney alongside.
