Caraqueño Ground-Corn Turnovers with Papelón Turkey, Spicy Guava and White Cheese

Instructions

1. 1

   1. In a large bowl, combine the pre-cooked white cornmeal with 4 g (3/4 tsp) of the salt. Add the warm water and 15 ml (1 tbsp) vegetable oil, mix well, and let it rest for 5 minutes until a soft, workable dough forms.

2. 2

   2. While the dough rests, heat a large skillet over medium heat. Add 15 ml (1 tbsp) vegetable oil and sauté the white onion, sweet pepper, and garlic for 4 to 5 minutes, until tender and fragrant.

3. 3

   3. Stir in the shredded turkey, grated panela, ground cumin, and the remaining 2 g (1/4 tsp) salt. Add the broth or water and cook for 4 minutes, stirring, until the filling is moist but not runny.

4. 4

   4. In a small bowl, mix the guava paste with the hot chili or hot sauce to create sweet-spicy flavor pockets. Set aside.

5. 5

   5. Divide the dough into 12 equal portions. Roll into balls and flatten each one between two sheets of plastic or parchment until you get disks about 10 to 12 cm (4 to 5 in) wide.

6. 6

   6. Place some turkey filling in the center of each disk, add a little of the spicy guava mixture, and 1 tablespoon of grated hard white cheese. Fold into half-moons and seal the edges well by pressing with your fingers.

7. 7

   7. Heat a wide skillet or griddle over medium heat and add the remaining 30 ml (2 tbsp) vegetable oil. Brown the turnovers in batches for 4 to 5 minutes per side, until crisp and golden.

8. 8

   8. If you want a more even finish, transfer them to a tray and bake at 200 °C / 400 °F for 8 minutes after the initial browning.

9. 9

   9. Serve the turnovers hot, with melted cheese inside and the spicy guava balancing the papelón turkey filling.