Caracas-Style Auyama and Cassava Crisp Turnovers with Panela Turkey, Hand Cheese and Cilantro Mojo

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a baking tray with a little of the vegetable oil.

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   2. In a skillet over medium heat, warm 1 tablespoon of vegetable oil. Sauté the onion, sweet pepper, and garlic for 4 to 5 minutes until fragrant and softened.

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   3. Add the ground or shredded turkey, 1/2 teaspoon salt, black pepper, cumin, oregano, tomato paste, and grated panela. Cook for 3 minutes, stirring well.

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   4. Stir in the apple cider vinegar and broth or water. Cook for 6 to 8 minutes over medium heat until the filling is moist but not runny. Remove from the heat and let cool for 10 minutes.

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   5. In a large bowl, combine the mashed squash, pre-cooked cornmeal, remaining salt, warm water, and the remaining tablespoon of vegetable oil. Knead for 2 to 3 minutes until you have a soft, workable dough. Let it rest for 5 minutes.

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   6. Divide the dough into 6 equal portions. Place each portion between two sheets of parchment paper or kitchen plastic and flatten into circles about 5 inches wide. Sprinkle a little crushed cassava crispbread in the center of each circle.

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   7. Divide the turkey filling among the dough circles. Top evenly with the shredded hand cheese.

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   8. Fold each circle into a half-moon turnover and press the edges well to seal. If needed, lightly moisten the edge with water for a better seal.

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   9. Arrange the turnovers on the prepared tray. Bake for 22 to 25 minutes at 200 °C / 400 °F, until firm and lightly golden in spots.

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    10. While they bake, make the mojo by blending or crushing the cilantro, scallion, lime juice, and 1 tablespoon water until you get a rustic sauce. Adjust with an extra pinch of salt if desired.

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    11. Let the turnovers rest for 5 minutes after baking. Serve hot with the cilantro mojo spooned over or on the side.