I have always enjoyed a good turnover or empanada. There are many variations and the main difference is how the dough is folded or prepared. Turnovers can be both sweet or savory depending on their filling, but I wanted to try and make one that is both. I was curious how this would work out due to the fact I absolutely love sweet Danish style turnovers, sticky flaky baklava as well as the hearty variants filled with meat such as lamb or beef that are on the other end of the taste spectrum. So how do you get the best of both worlds?
I wanted to make a flexible game dish that can be served as tapas or a full meal; the only difference is the size of the serving within the dough, matched to the correct sides. Often when on group hunts, I would be surprised how many hunters would discard the heart and liver of the deer. Venison liver is considered to have a stronger flavor than beef, but I always considered the heart to be delicious on most animals. I wanted to make a recipe with the heart to show other hunters that are on the fence an easy recipe that can be eaten as a meal, or put out as little appetizers when company is over.
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