Turkey And Black Bean Empanadas Food

TURKEY AND BLACK BEAN EMPANADAS

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.
• Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out 6 circles. Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown.

THALIA'S FIESTA EMPANADAS (PATELITOS)

Steps:

• Fiesta Filling:
• Sprinkle the turkey with adobo, salt, and pepper. Mix together with hands.
• In a large skillet over a low flame, heat 1 tablespoon of olive oil. Add the onion, garlic, potato, and red pepper and saute. Add the meat, sofrito, and tomato paste. Break up the meat thoroughly with a wooden spoon or spatula. Cook until the mixture is fully cooked, about 30 minutes, then stir in the cilantro.
• Drain excess liquid and transfer the mixture to a mixing bowl. Add the pineapple and mix well with a wooden spoon.
• Frying Fiesta Empanadas:
• In a large skillet heat the canola oil over medium heat.
• If using small empanada shells put 2 heaping tablespoons (3 tablespoons for the larger shells) of the mixture into the center. Fold the dough over and seal it using a fork to crimp the edges. Repeat this process for all of the empanadas and set them aside without letting them touch each another.
• The oil will sizzle when you test it by dipping a corner of a completed empanada in it.
• Working in batches, fry the empanadas for approximately 3 minutes on each side. Don't crowd the pan. Make sure your empanadas are not touching each other while frying. When golden brown on both sides transfer them to paper towels to drain. Arrange them on a serving platter, let cool slightly and serve.

SOUTHWEST EMPANADAS

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, mix together the beans, cheese and chicken. Working in batches, lay out the empanada wrappers on a clean work surface. Place a heaping tablespoon of the bean filling into the center of each wrapper. Fold the dough over the filling to form a half-moon shape and press the edge to seal. Using a fork, crimp the edge to completely seal. Transfer the empanadas to the prepared baking sheets.
• In a small bowl, whisk the egg with 2 tablespoons water. Brush the empanadas with the egg wash. Bake until golden brown, 15 to 20 minutes.

BLACK BEAN EMPANADAS

Steps:

• To make filling:.
• Heat olive oil in a medium saute pan over med-hi heat. Add onion and garlic and saute until tender, stirring frequently to prevent garlic from burning.
• Stir in the cumin and oregano and cook for 30 more seconds. Add the beans and salt and pepper.
• Remove from heat and cool slightly. Place beans in a blender and puree. If they are too stiff, add the water as needed to make a smooth puree.
• Transfer to a bowl and mix in the cheese.
• The filling can be prepared ahead and stored in the fridge for up to 2 days.
• To make dough:.
• Combine the flour, masa harina, baking powder and salt in a medium bowl. Toss to mix. Add oil and stir with a wooden spoon.
• In a liquid measuring cup, mix together the eggs and water. Add gradually to the flour mixture until it is all incorporated.
• Turn dough out onto a board and knead until it is very pliable - about 3 minutes. Add more flour or water if needed.
• To assemble:.
• Roll the dough out very thinly, about 1/16 inch thickness. Cut using a 3 inch round cutter. You should have 24 circles.
• In a small bowl beat together 1 egg and 1 T. water to make an egg wash.
• Place 2-1/2 teaspoons of filling in the center of each circle. Brush edges with egg wash and fold in half. Seal by pressing together with a fork. Place on a parchment lined baking sheet.
• You may make these ahead and chill, covered, for up to 24 hours or freeze for up to 3 weeks.
• Heat oil in a deep fryer or skillet to 350 degrees. Fry until golden brown and crisp about 3-4 minutes. Drain on paper towels and sprinkle with kosher salt before serving.
• Serve with sour cream, salsa or guacamole.

TURKEY AND BLACK BEAN EMPANADAS RECIPE

Steps:

• Preheat oven to 425 degrees F. In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine. Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out 6 circles. Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown