Carolyn Nadeau’s translation of Francisco Martinez Montino’s, The Art of Cooking, Pie Making, Pastry Making, and Preserving: 1611

page 459-61

Translation:

Turkey Giblet empanada 

Take the giblets of a turkey, which are the wings, neck, feet, and gizzard. Skin the necks and make a filling from the liver of the same turkeys or other poultry by frying a little fatback, onion, and livers. Add in a little spearmint then four raw eggs, and stir it over the fire until the eggs are well cooked. Then turn it out on a chopping board, mince it all, add a little bit of breadcrumbs, two raw eggs, and season with all spices, lemon juice, and salt. With this filling fill the neck skin sausage. Then, take the wings, pluck them in water, cut off the tips, and boil them whole. Cut the neck in half and boil it along with the gizzard, feet, and neck sausage in a little salted water and fatback. Once they’re boiled, take them out to cool. Make sweet dough, as for English empanada, and wrap (the filling) in it, placing strips of fatback underneath. Season with salt and all spices. Add more strips of fatback on top, seal the empanada, and bake. Note that for each empanada it is necessary to have two (sets of) giblets with two neck sausages. If there are no turkeys, you can make it with goose, although it won’t turn out as good, and if it’s a meat day, you can make the filling with meat instead of poultry liver.

Redaction:

Take the wings, neck, feet and gizzard of the turkey.

Remove the skin from the neck in one piece. Since the skin had been removed from the neck, I cut the skin off the bird.

Fry the turkey (or chicken) liver with a little bacon  (1/2 slice) and chopped onion ( ¼ cup).

Add chopped spearmint and 4 eggs.

Cook the mixture until the eggs are cooked.

Turn the mixture out onto a cutting board and chop thoroughly.

Add a little breadcrumbs (2 Tb), 2 eggs (I used one), Francisco’s spice mix* (1 tsp), lemon juice (1 Tb) and salt (1/4 tsp).

Use this mixture to fill the skin from the neck to make a sausage. Tie up with butcher’s twine.

Cut the tips from the wings and boil them.

Cut the neck in half and boil it with the gizzard, feet (I used 4 chicken feet), neck sausage, bacon (1/2 slice) and salt (1/4 tsp).

Once they are boiled, take them out and let the meat cool.

Remove bones and roughly chop the mixture … mostly neck meat since there’s little meat on the feet or wings. Mix in leftover neck sausage filling.

Make a sweet dough, as for English empanadas**

Roll out the dough.

Line the dough with bacon and sprinkle with salt and Francisco’s spice mix*.

Put the filling on top and cover with more strips of bacon.

Top with dough, seal the top and bottom layers of dough and bake, 350 degrees for 1 hour.

*Francisco's spice mix is 4 parts black pepper, 4 parts ginger, 2 parts nutmeg, 1 part cloves, and a bit of saffron.

** Make a sweet dough, as for English empanadas:

Page 311 has Sweet dough for turnovers as follows:

… Take a pound*** of finely sifted wheat four and put it on the pastry board. Make a rough well and put in it half a pound*** of sifted, ground sugar, a quarter pound*** of lard, eight eggs – two with the whites and six without – a little wine, and a little salt. Knead it until it is smooth ...

*** at this time and place, a pound was 12 ounces.

Then on Page 315 is the recipe for English empanadas:

If you want to make an English empanada using this dough for turnovers, you can by adding a third more of flour and eggs so the dough isn’t as fine but rather somewhat strong. Add four eggs with whites and four without.

Redaction of sweet dough for English empanadas:

Put 16 oz wheat flour on a board and make a well.

In that well add 6 oz sugar, 3 oz lard (or butter), 4 eggs and 4 egg yolks.

Mix and knead together to form smooth dough. This made a sticky dough so I had to add more flour. You may want to try fewer egg yolks so you don't have to add more flour.