Turkey Empanadas with Cranberry Relish | Combi Steam Oven Recipes

Ingredients

• 0 of **For the Dough**
• 2 cups (240g) of all-purpose flour
• 1 tsp of kosher salt
• 1/2 tsp of pumpkin pie spice (optional)
• 6 Tbsp of cold, unsalted butter, cut into quarters lengthwise and then into ¼-inch cubes
• 1/4 cup of plus up to 2 tablespoons cold water, divided, plus more if needed
• 1/2 tsp of distilled white vinegar
• 1 large of egg
• 0 of **For the Filling**
• 3 Tbsp of extra-virgin olive oil
• 1/3 cup of finely chopped yellow onion
• 1/4 cup of packed Italian parsley leaves, roughly chopped
• 6 cloves of garlic, minced
• 8 oz (227g) of ground turkey (dark meat preferred)
• 1 1/2 tsp of kosher salt, plus more to taste
• 1 tsp of paprika
• 1 tsp of dry mustard
• 1/4 tsp of freshly ground black pepper
• 1 cup (4 oz) of frozen vegetable medley, thawed
• 0 of **For the Cranberry Relish**
• 1 cup (4 oz) of frozen whole cranberries, thawed
• 1/4 cup of extra-virgin olive oil
• 2 Tbsp of finely chopped Italian parsley
• 2 Tbsp of light agave syrup or honey
• 2 tsp of apple cider vinegar
• 1/2 tsp of red pepper flakes
• 1/8 tsp of freshly ground black pepper