Cook rice according to package directions; let cool completely.
Meanwhile, heat oil in large skillet set over medium heat; cook onion, red pepper, garlic, thyme, cumin, chili powder, coriander, salt and pepper for 3 to 5 minutes or until tender. Stir in olives, capers and raisins. Cook for 1 to 2 minutes or until well coated. Stir in 2 tbsp tomato paste and 1/4 cup water. Cook for 12 to 15 minutes or until vegetables are very tender and no liquid remains.
Toss together organic rice, vegetable mixture, turkey and lime juice until well coated; set aside.
Meanwhile, in large bowl, stir together all-purpose flour, masa harina, baking powder and salt. Stir in melted butter until well combined. Gradually add 3/4 cup water, kneading until soft dough starts to form. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400˚F. Beat together egg and milk; set aside. Divide dough into 4 portions. On lightly floured work surface, roll out dough into 1/8-inch thickness. Using 5-inch round cutter, cut dough into 14 rounds, rerolling scraps as needed.
Brush edges of each round with egg wash. Add 3 tbsp filling to center of each round; fold over to enclose filling and seal edges with fork. Place on parchment paper–lined baking sheet. Refrigerate for 30 minutes.
Brush empanadas with remaining egg wash. Using fork, prick top of pastry to create steam vents.
Bake for 25 to 30 minutes or until pastry is golden brown. Let cool for 5 to 10 minutes before serving.
Stir together sour cream, cilantro, lime zest, lime juice and salt. Serve with empanadas.
Filling and dough can be made ahead, covered separately and refrigerated for up to 2 days.
Use leftover Thanksgiving or holiday roast turkey to make the picadillo filling!
Try with Organic Certified Carolina® Organic White Rice.
Taken from the Spanish word for picar, which means to chop or mince, this is a common Latin American dish from meat (commonly minced), tomatoes or tomato sauce, raisins, olives, and other ingredients that vary by wherever the dish is made.
The filling for this version is loaded with flavor from seasonings, vegetables, tomato paste, green olives, raisins and capers. Instead of minced meat, it uses shredded turkey making for the perfect way to use up leftover roasted turkey or chicken from a holiday dinner such as Thanksgiving or any other festive celebration. Make sure to check out more recipe ideas to use up Thanksgiving leftovers here.
To save time, make your homemade pie dough ahead of time! Simply gather all-purpose flour, masa harina, baking powder, salt, melted butter and water together, follow the step by step instructions shown above and keep in the refrigerator until ready to use! It will stay good for up to 2 days. Reserve the egg wash until right before placing in the oven.
Alternatively, serve empanadas with chimichurri sauce.