Sweet Potato and Cassava Flatbread Turnovers with Ají Dulce Turkey Stew, Avocado Cream, and Pickled Red Cabbage

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. If cooking them on a griddle instead, preheat a large skillet or budare over medium heat for 5 minutes.

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   2. Make the pickle: in a bowl, combine the red cabbage with 60 ml (1/4 cup) vinegar, 8 g (2 tsp) sugar, and 2 g (about 1/4 tsp) of the salt. Massage for 1 minute with clean hands and let it sit while you continue the recipe.

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   3. Make the turkey stew: heat 15 ml (1 tbsp) annatto oil in a skillet over medium heat. Sauté 80 g (about 2/3 cup) of the onion, the ají dulce, and the garlic for 4 minutes, until fragrant and softened.

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   4. Add the tomato, panela, cumin, and 2 g (about 1/4 tsp) salt. Cook for 3 minutes, stirring, until the tomato softens.

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   5. Stir in the shredded turkey and 120 ml (1/2 cup) broth or water. Cook over medium-low heat for 10 minutes, until you have a moist but not runny filling. Adjust salt if needed and let it cool slightly.

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   6. Prepare the dough: in a large bowl, mix the mashed sweet potato, crushed cassava flatbread, precooked cornmeal, 4 g (about 3/4 tsp) salt, 15 ml (1 tbsp) annatto oil, and 40 to 60 ml extra water only if the dough feels too dry. Knead gently until you have a workable dough that is moist but firm.

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   7. Divide the dough into 8 equal portions. Place each portion between two sheets of parchment paper or plastic wrap and flatten into discs about 12 cm (5 inches) wide.

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   8. Place 2 to 3 tablespoons of the turkey stew in the center of each disc. Fold into a half-moon shape and press the edges firmly to seal. If any cracks appear, lightly moisten with water and seal again.

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   9. Arrange the turnovers on a lightly oiled baking tray or parchment-lined tray. Brush with the vegetable oil. Bake at 220 °C / 425 °F for 18 to 22 minutes, flipping halfway through, until golden with crisp edges. If cooking on a griddle, cook 4 to 5 minutes per side over medium heat, covered, until browned.

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    10. While they cook, make the avocado cream: blend or mash the avocado with the cilantro, lime juice, 45 ml (3 tbsp) water, the remaining onion, and a pinch of salt until smooth and thick.

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    11. Lightly drain the pickled cabbage if it released too much liquid. Serve the hot turnovers with a base or generous spoonful of avocado cream and finish with the pickled cabbage on top or on the side.

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    12. If desired, let the turnovers rest for 3 minutes before serving so the dough sets and the filling firms up slightly.