Empanadas, savory Mexican-style turnovers, made with a whole wheat and cornmeal pastry filled with cooked turkey, cheddar cheese and mild green chile peppers.

Turkey Empanadas

1 cup chopped cooked turkey
1 1/3 cups shredded cheddar cheese
1 (4-ounce) can diced green chile peppers
1 cup whole wheat flour
1/4 cup cornmeal
1/2 teaspoon salt
1/3 cup butter
1/4 cup cold water
1 tablespoon milk
2 teaspoons cornmeal

1. In a medium bowl mix together chopped, cooked turkey, shredded cheddar cheese, and diced green chile peppers; set aside.
2. In a large bowl, mix together whole wheat flour, cornmeal, and salt. Cut in butter until the size of small peas, sprinkle with up to 1/4 cup cold water, and mix until the pastry can be formed into a ball.
3. Divide the dough and turkey mixture in half.
4. On a floured board roll half of dough into an 11-inch circle. Place onto an oiled baking sheet. Spoon half the turkey mixture over half of the dough to within 1 1/2-inch of the edge. Fold the dough over and crimp the edges to seal. Repeat with remaining dough and turkey mixture. Brush the tops with milk, then sprinkle cornmeal on top.
5. Bake in a 400°F (205°C) oven for 25 minutes, or until golden brown. Allow to cool slightly before slicing into wedges.

Makes 8 servings.