Shredded dove, raisin, olive and herb pastries - a great way to use some shot-up birds.

Shredded dove, usually a result of slow-cooking doves that have a little shot damage (the best looking ones are generally reserved for grilling) can be used in myriad forms. For stretching the meat and presenting it in a form that tastes distinctly of dove, empanadas are a great choice.

This is a classic array of ingredients and spices for a savory meat empanada: cumin, herbs, peppers, dried fruit and olives. All of these things combine to create a flavorful backdrop of spice, heat, sweetness and salt.

These freeze very well.

Makes 12 empanadas

3 tbsp olive oil

1 medium onion, finely diced

1 medium sweet pepper, finely diced

1 tsp garlic powder

½ tsp dried oregano

½ tsp cumin, ground

2 cups cooked, shredded dove

¼ cup raisins

¼ cup green olives, chopped

½ bunch parsley or cilantro, chopped

Salt and pepper

1 recipe empanada dough

Fat or oil for frying, or olive oil if baking

Heat the olive oil over medium-high heat in a medium pan. Add the onion and sweet pepper and cook, stirring occasionally, until tender. Add the garlic powder, oregano, cumin and dove and cook for another minute. Fold in the raisins, green olives and herbs. Season to taste with salt and pepper and allow to cool to room temperature.

Cut the dough into 3 ounce portions and roll into small rounds.

Have ready a small bowl of water. Roll each ball into an even 6 inch round on an unfloured surface. Brush the edge with the water.

Place 4 tbsp of filling on the center of each round. Fold both edges up and pinch them together in the middle. Working towards the ends, pinch the empanada closed around the filling. 

Fold the pinched edge over onto itself with a series of tiny folds, or seal by pressing the edges closed with the tines of a fork. Cook immediately or freeze for later use.

To fry:

Fry the empanadas in 350°F lard, tallow or oil for 5-7 minutes, or until golden and hot throughout. Drain on paper towels or a rack and serve hot or room temperature.

To bake:

Brush the empanadas with olive oil, or a thin egg wash made from a well-beaten egg mixed with a little milk. Bake in a 350°F oven for 35-40 minutes, until golden.