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Gathered
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pre-made empanada rounds — fill, seal, bake or fry, dinner fast
5-ply bonded stainless — searing, fond development, deglazing
Long carving blade — thin slices of roast, turkey, ham
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pre-made empanada rounds — fill, seal, bake or fry, dinner fast
5-ply bonded stainless — searing, fond development, deglazing
Long carving blade — thin slices of roast, turkey, ham
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Preheat oven to 425°F. Line a large baking sheet with parchment. Warm oil in a skillet over medium heat. Saute onion until softened, about 5 minutes. Stir in garlic; saute 1 minute. Increase heat to medium-high, add turkey and cumin; cook, stirring, until no longer pink, 5 minutes. Stir in 3 Tbsp. water, raisins and olives. Season with salt. Let cool. Spoon about 2 Tbsp. filling onto dough discs. Moisten edges with beaten egg, fold, and press edges with a fork to seal. Transfer to baking sheet; brush with remaining egg. Bake until golden, about 20 minutes. Serve warm.