Caracas-Style Corn and Sweet Potato Turnovers with Papelón Turkey, Sweet Pepper and Fresh Cheese

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F and lightly grease a baking tray with a little vegetable oil.

2. 2

   2. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the onion, sweet pepper, red bell pepper, and garlic. Cook for 4 to 5 minutes until the vegetables are soft and fragrant.

3. 3

   3. Add the ground turkey, 1 teaspoon of salt, cumin, and oregano. Cook for 7 to 8 minutes, breaking up the turkey well until no pink remains.

4. 4

   4. Stir in the grated papelón and apple cider vinegar. Cook for 3 more minutes, stirring, until the filling is moist but not watery. Remove from the heat and let it cool for 10 minutes.

5. 5

   5. In a large bowl, combine the pre-cooked cornmeal with the mashed sweet potato and the remaining salt. Gradually add the warm water and 1 tablespoon of vegetable oil. Knead for 2 to 3 minutes until you get a soft, moist, shapeable dough. Add a little more water if needed.

6. 6

   6. Divide the dough into 12 equal portions. Roll into balls and flatten them between two sheets of plastic or parchment paper until you have discs about 4 to 5 inches wide.

7. 7

   7. Place some of the turkey filling and a little crumbled fresh cheese in the center of each disc. Brush the edges with beaten egg, fold the dough over to form half-moons, and press well with your fingers or a fork to seal.

8. 8

   8. Arrange the turnovers on the prepared tray. Brush them with the remaining beaten egg.

9. 9

   9. Bake for 18 to 20 minutes at 220 °C / 425 °F, until firm and lightly golden.

10. 10

    10. Remove from the oven and immediately brush with the melted butter. Let rest for 5 minutes before serving so the dough can set and the cheese can finish melting slightly.