1 small onion, diced
2 cloves garlic, finely chopped
1 tablespoon butter
1/2 pound ground turkey
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1/4 teaspoon paprika
1/2 teaspoon thyme
1/4 teaspoon rosemary
1/4 cup flour
2 – 2 1/2 cups whole milk
1 1/2 cups (4 ounces) grated Gruyere cheese
1/3 cup (1 ounce) grated parmesan cheese
1 18-count package empanada wrappers or you can make them using the pastry in this recipe
1 quart of oil for frying
In a large high-sided skillet, cook onion and garlic in 1 tablespoon of butter for about 3 minutes until soft. Add turkey and cook until fully browned, breaking it into pieces as it cooks. Remove as much of the turkey and onions from skillet as you can using a slotted spoon and place in a separate dish, leaving grease in pan. Stir in sage, salt, pepper, nutmeg, paprika, thyme, and rosemary.
Turn off heat and sift in flour while stirring until you have a thick and pasty mixture. Turn on heat to low and slowly pour in milk while whisking until completely smooth. Continue whisking until thickened. Add turkey back to pan and stir until heated then remove from heat and stir in the cheeses.
Spoon filling into the center of each wrapper. Wet the edges with water and and fold in half to form little half-moon shaped empanadas.
Press edges together to seal and place them on a parchment lined tray.
Heat oil to 350 degrees F
in a dutch oven or deep fryer and fry the empanadas in batches until crisp and golden brown (4 – 6 minutes), flipping once. Transfer to paper towels to drain.