Turkey Mole Empanadas with Cilantro Cream

Flaky turkey empanadas are a fun way to enjoy a savory chocolate mole. Dark chocolate, tahini and dried spices lend a complex depth to this 20-minute sauce, with flavor that tastes like it took hours. Combine it with turkey or chicken for a delicious filling for enchiladas, roasted peppers or these crisp, fried empanadas.  They’re easy to deep fry at home in a large, enameled cast iron Dutch Oven which helps keep the oil at the perfect temperature.

Chocolate Mole

2 tablespoons olive oil

1 onion, diced

2 fresno chiles, seeds and ribs removed, diced

Salt

4 cloves garlic, minced

3 tablespoons chili powder

1 teaspoon dried oregano

1 teaspoon cinnamon

1 teaspoon cumin

2 tablespoons all purpose flour

2 cups chicken stock

1 tablespoon tahini

1 tablespoon tomato paste

1 tablespoon unsweetened cocoa powder

Empanadas

Peanut or vegetable oil, for frying

1/2 cup chocolate mole

1 cup shredded turkey meat

All purpose flour

2 sheets refrigerated pie crust

1 cup sour cream

1 lime, zested

2 tablespoons toasted pepitas

1/2 cup cilantro

For the chocolate mole:

Heat the olive oil in a Dutch Oven set over medium heat.  Add the onion and fresno chiles along with a pinch of salt. Cook until softened and caramelized, about 10 minutes.  Add the garlic and cook 1 minute longer. Add the chili powder, oregano, cinnamon, cumin and flour. Cook for 3 more minutes, stirring frequently. 

Add the chicken stock, tahini, tomato paste and cocoa powder and stir until smooth. Cook until thickened about 5 minutes longer. Remove the pot from the heat, and carefully pour the sauce into a blender. Puree until smooth, then return to the same pot set over medium heat. Let the mixture simmer 5 minutes longer until slightly thickened. Season to taste with salt. Remove from the heat and let the sauce cool.

For the empanadas:

Preheat 3 inches of peanut or vegetable oil in a Dutch Oven over medium heat until it reaches 350°F.

Place the mole and turkey meat in a small bowl and mix to combine.

While the oil is heating, build the empanadas. On a lightly floured surface, unroll the pie crusts and lightly roll out the dough so that it is even. Using a 4.5-inch circular pie cutter, cut 10 circles out of the pie crusts. Place 2 tablespoons of the turkey mole filling in the center of each pastry circle, leaving 1/2 inch space around the edges. Fold the circle in half and crimp the edges to seal.

Working in batches, add the empanadas to the hot oil and fry until golden brown, about 3-4 minutes. Remove from the oil with a wire skimmer and place on a rack to drain excess oil.

Place the sour cream, lime zest, pepitas and cilantro in the bowl of a food processor fitted with a metal blade. Pulse until smooth, and then season with salt and pepper to taste. Serve cilantro cream alongside the empanadas.