The day after Christmas I always crave flavours that are vastly different from the night before— heat, spice & acidity. So these delicious flaky parcels deliver on all  levels.

These are so simple, especially if you buy your own rough puff pastry, which is of course what we’ll be doing on boxing day, who wants to be messing around making pastry on boxing day.

For the filling and topping

INGREDIENTS

• 1/4 cup pumpkin seeds
• 1 1/2 tablespoons white sesame seeds
• 1/2 teaspoon cumin seeds
• 1 Teaspoon Vegetable oil
• 4 tablespoons of Chorrito Jalapeño hot sauce
• 1 small shallot, peeled and halved
• 1 Roasted Green pepper
• 2 garlic cloves, peeled and smashed
• 1/2 cup coriander leaves
• 2 teaspoons fresh oregano, roughly chopped
• 1/4 cup chicken broth or stock
• 1/2 teaspoon sea salt
• 1 1/2 cups shredded cooked turkey
• 1 Egg

METHOD

1. In a large cast iron pan, toast the pumpkin seeds over medium heat until lightly golden. Add the cumin and one tablespoon of the sesame seeds and continue to toast the seeds and nuts for another 30 seconds, then transfer to a bowl and set aside.
2. Return the pan to the stove, add vegetable oil and heat over high heat. Add the shallots (cut-side down) and the. Cook for about 4 to 5 minutes. Add the garlic cloves and continue to cook until it starts to lightly brown, about another minute.
3. Add the vegetables and the reserved toasted seeds and nuts to a blender along with the, oregano, chicken broth, pickled Jalapeños,  Chorrito Jalapeño hot sauce and salt. Blend until smooth, taste and adjust seasonings as necessary.
4. Return the blended mixture to the pan and let simmer over medium low heat for 10 – 12 minutes. Remove from the stove and stir in the shredded turkey & corniader. Set aside to cool.
5. To make the empanadas, divide the your pre bought rough puff into 16 balls. On a lightly floured surface, roll each ball into about a 6-inch round (the rounds should be about a ¼-inch thick).
6. To form the empanadas, place about 2 – 3 teaspoons of the reserved cold filling in the center of each round. Fold the dough over, pressing the edges together and finish by pinching little pleats or crimping the edge with a fork. Place the finished empanadas on a parchment-lined baking sheet, about a ½-inch to an inch apart.
7. Place the baking sheet in the freezer for about 15 – 20 minutes (this will ensure the pastry is nice and flaky). While the empanadas are chilling, preheat the oven to 400°F.
8. In a small bowl, beat the egg with a teaspoon of water. Remove the chilled empanadas from the freezer, brush with the egg wash and garnish with the remaining sesame seeds. Bake until the crust is cooked through and golden brown, about 25 – 30 minutes. Serve warm or at room temperature.