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Chef Walter Staib For Dietz & Watson

Spicy Cheese & Pepper Empanadas
A recipe by Walter Staib

Serves 8 to 10
2 tablespoons unsalted butter
½ cup finely chopped yellow onion
1 ½ cups finely chopped mixed color bell peppers
½ cup finely grated Dietz & Watson® Monterey Jack cheese
½ cup finely grated Dietz & Watson® Jalapeno & Cayenne Pepper cheese
½ cup finely grated Dietz & Watson® American cheese
½ cup finely grated Dietz & Watson® Cheddar cheese
¼ cup plain bread crumbs
1 pound puff pastry
All-purpose flour, as needed
2 eggs, beaten together with 1 tablespoon water, for egg wash
Non-stick cooking spray

1. Preheat the oven to 350°F.
2. Melt the butter in a sauté pan over medium heat, add the onions and cook just until translucent. Add the peppers and cook until the liquid has been released and evaporated. Remove from heat and set aside to cool completely.
3. In a mixing bowl, combine the cheese, bread crumbs and cooled onion & peppers. Cover and refrigerate until ready to use.
4. Sprinkle a bit of flour on a flat work surface and roll out the puff pastry dough to 1/8-inch thick. Using a 2-inch cutter, cut out 20 round pieces of puff pastry.
5. Place 2 tablespoons of the cheese and pepper filling in the center of the puff pastry round. Brush the edges with the egg wash. Fold one side over and press down to seal. Using a fork, prick small holes into the top to allow the steam to escape. Repeat until all of the puff pastry rounds and all of the filling are used.
6. Line a baking sheet with parchment paper and spray with non-stick cooking spray. Place the turnovers on the baking sheet and brush the top of each turnover with the egg wash.
7. Bake for 15 minutes, or until golden brown. Serve immediately.

Chef’s Note: This recipe is a great way to use up cheese left over from holiday parties. Simply substitute 2 cups of any combination of grated cheese.

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Chipotle Turkey Empanadas
A recipe by Walter Staib

Serves 8 to 10
2 tablespoons unsalted butter
¼ cup onion, chopped
¾ pound Dietz & Watson® Chipotle Pepper Breast of Turkey, sliced
1 cup Dietz & Watson® jalapeno & Cayenne Cheddar, finely grated
¼ cup plain bread crumbs
1 pound puff pastry
All-purpose flour, as needed
2 eggs, beaten together with 1 tablespoon water, for egg wash
Non-stick cooking spray

1. Preheat the oven to 350°F.
2. Melt the butter in a sauté pan over medium heat, add the onions and cook just until translucent. Remove from heat and set aside to cool completely. Add the turkey.
3. In a mixing bowl, combine the cheese, bread crumbs and cooled onions, turkey mix. Cover and refrigerate until ready to use.
4. Sprinkle a bit of flour on a flat work surface and roll out the puff pastry dough to 1/8-inch thick. Use a knife to cut the puff pastry into 20 square pieces.
5. Place 2 tablespoons of the filling in the center of the puff pastry round. Brush the edges with the egg wash. Fold one side over and press down to seal, making a triangle. Using a fork, prick small holes into the top to allow the steam to escape. Repeat until all of the puff pastry triangles and all of the filling are used.
6. Line a baking sheet with parchment paper and spray with non-stick cooking spray. Place the empanadas on the baking sheet and brush the top of each empanada with the egg wash.
7. Bake for 15 minutes, or until golden brown. Serve immediately.

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