SPICY TURKEY EMPANADA FILLING
After looking around at some various empanada and similar recipes, and trying to remember what was in the ones I had in Chile, I came up with this. There are some good empanada dough recipes elsewhere on the site, so I didn't bother to include the dough. The chile relish is another recipe on the site - basically jalapenos, garlic, and wine vinegar. They freeze and reheat well, so I like to make a batch to take for lunch or to pull out when I just don't want to cook.
Provided by Chef Grizzly
Categories Lunch/Snacks
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet heat the oil and saute the onions with the rosemary & thyme.
- Once the onions are soft, add the chicken stock & pepper and saute until the liquid is gone.
- Set aside the onion mixture.
- In the same skillet, brown the ground turkey.
- add about half of the chile relish, the potatoe and carrot.
- Cook over med-high heat, stirring occasionally until the potatoes are about 1/2 cooked. Probably about 10-15 minutes.
- Taste for spicyness/heat. Continue adding chile relish with following steps until you get the desired flavor.
- Add celery, roasted pepper, and onion mixture. Stir together and simmer 2-3 minutes.
- Remove from heat.
- In a separate bowl beat the eggs. Set aside about 2 Tbsp of the egg to use as an egg wash.
- Mix in mustard, cheese, milk or cream, and bread crumbs.
- Stir mustard mix in to the meat.
- Scoop about 2/3 C of mixture onto a 6" diameter circle of dough.
- Fold the dough over to make a 1/2 circle and crimp shut.
- Put the empanadas on a cookie sheet, about 6 to a sheet.
- Brush with the egg wash (add a little milk to make lighter, a little salt to make shiny).
- Bake in a 400 degree oven 20-30 minutes, until crusts are golden brown.
- OR Freeze in individual bags, or with waxed paper separating individual empanadas in a bag. To cook frozen ones, use a 400 degree oven, just cook a bit longer until hot through and nicely browned.
Nutrition Facts : Calories 168.3, Fat 6.5, SaturatedFat 1.9, Cholesterol 68, Sodium 367.8, Carbohydrate 17.5, Fiber 1.6, Sugar 5.3, Protein 10.4
SPICED TURKEY EMPANADA
Provided by Jennifer Iserloh
Categories Tomato turkey Bake Kid-Friendly Quick & Easy Lunch Poker/Game Night Healthy Party Potluck Self Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Sprinkle turkey with salt, pepper, cumin and chili powder. Heat oil in a large skillet over high heat. Cook turkey, breaking up with a spoon, until brown, 3 to 4 minutes. Stir in tomatoes, olives and jalapeños. Cover; reduce heat to low. Simmer until turkey is cooked through and tomatoes are soft, 3 to 4 minutes.
- Coat a large cookie sheet with cooking spray. Cut dough into 4 equal portions. Pull dough into 4 flat disks, each 8 inches in diameter. Top each round with 1/2 cup turkey filling. Fold dough in half and fold bottom edge over top. Press closed. Transfer to cookie sheet and coat empanadas with cooking spray. Bake until dough is firm and golden brown, 10 to 15 minutes. Transfer to a wire rack to cool. Serve with 1/2 cup baby carrots. Store empanadas in an airtight container in the fridge for up to 3 days.
TURKEY & POTATOES EMPANADAS WITH SALSA VERDE
These empanadas are an unusual and tasty game day appetizer. Onion, cumin, and fennel mixed with the turkey add so much flavor to the stuffing. We really loved dipping these into the salsa verde. The salsa verde adds a bit of tanginess to the empanadas. So yummy!
Provided by Josee Lanzi
Categories Meat Appetizers
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Preheat oven at 400 degrees. Line a large cookie sheet with parchment paper set aside.
- 2. On stovetop on medium-high heat in a small non-stick pan sprayed with cooking spray add ground turkey, onion, cumin, and fennel seeds. With a spatula break up meat while cooking and cook until meat is no longer pink. Let cool completely.
- 3. In a mixing bowl mix the ground chicken with the chopped potatoes. Mix until well incorporated.
- 4. Unroll pie crust and cut each into 4 pieces.
- 5. Place 1/3 cup of turkey and potatoes mixture in the middle of each crust piece. Fold crust over filling and pinch the edge to secure filing with a sharp knife make small cuts on top of each empanada to let steam escape. Place on cookie sheet.
- 6. Beat egg and brush each empanada with egg wash. Bake in oven 35 minutes.
- 7. Let empanadas rest 5 minutes before serving with salsa verde and sour cream.
TURKEY EMPANADAS
Provided by Maria Helm Sinskey
Categories Egg Potato turkey Appetizer Bake Thanksgiving Kid-Friendly Dinner Lunch Family Reunion Phyllo/Puff Pastry Dough Bon Appétit Small Plates
Yield Makes 6
Number Of Ingredients 7
Steps:
- Mix turkey with chilled gravy in small bowl. Roll out 3 pastry sheets to 12-inch long rectangles on floured work surface. Cut out 2 six-inch rounds from each pastry sheet, using small plate as guide (6 rounds total). Place each round on one 8- to 9-inch parchment square.
- Spoon 2 1/2 tablespoons mashed potatoes onto half of each pastry round; press lightly to flatten, leaving 1/2-inch border. Top with 2 to 3 tablespoons stuffing, then about 1/3 cup turkey mixture.
- Brush glaze around filling on 1 pastry half. Fold plain pastry half over filling, stretching dough to cover. Seal edges with fork tines. Repeat to form 5 more empanadas. Transfer empanadas (still on parchment squares) to 2 rimmed baking sheets (3 on each sheet), spacing 2 inches apart. Chill empanadas 20 minutes.
- Preheat oven to 425°F. Press edges of empanadas again with fork tines. Brush empanadas with egg-white glaze and cut small slits in top to allow steam to escape. Bake empanadas 10 minutes. Reduce heat to 350°F and bake empanadas until puffed and golden, 25 to 35 minutes longer. Serve empanadas, passing cranberry sauce alongside
TURKEY EMPAñADAS
Provided by Orah Raia
Categories Cheese Poultry Tomato turkey Fry Bon Appétit New Jersey
Yield Makes about 30
Number Of Ingredients 8
Steps:
- Sauté turkey in heavy large nonstick skillet over medium heat until cooked through and brown, breaking up meat with fork, about 5 minutes. Using slotted spoon, transfer turkey to small bowl. Add onion to drippings in skillet and sauté until light brown, about 7 minutes. Return turkey and any juices to skillet. Add tomato sauce and Cajun seasoning; simmer until mixture is almost dry, stirring occasionally, about 8 minutes. Season with salt and pepper. Cool completely. Mix in cheese. (Can be prepared 1 day ahead. Cover and chill.)
- On lightly floured surface, roll out 1 biscuit dough piece to 4-inch-diameter round. Place 1 tablespoon filling on round. Brush half of dough edge with beaten egg. Fold dough over filling to create half circle and seal edges by pressing with tines of fork. Set empanada on baking sheet and cover with damp cloth. Repeat with remaining biscuits and filling.
- Pour oil to depth of 1/2 inch into heavy large skillet. Heat oil over medium-high heat to 350°F. Fry empanadas in batches until golden brown, about 2 minutes per side. Transfer to paper towels. Serve warm or at room temperature.
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