Turkey And Mashed Potato Empanadas Empanadas De Pavo Food

BEEF AND POTATO EMPANADAS WITH SALSA PICANTE

Steps:

• To Prepare the Salsa Picante.
• Prepare the day before you plan to make the empanadas.
• In a medium sized container with a lid, mix all ingredients for the salsa picante.
• Cover tightly, and put in the fridge for at least overnight, preferably a bit longer, in order to let the flavors blend.
• Keep refrigerated until ready to serve.
• To Prepare the Filling.
• In large skillet, sauté hamburger meat, onions, and garlic over medium heat until the hamburger meat is crumbled up and browned.
• In a large pot, combine the browned meat mixture with the remaining filling ingredients.
• Cover mixture with 1/2 inch of water and bring to boil.
• Let boil for one minute, then cover and turn heat to low.
• Simmer, stirring occasionally, for approximately 15-20 minutes, or until the potatoes are tender and the water is absorbed.
• If the water boils out before the potatoes are tender, add more water, 1/4 cup at a time until the potatoes are tender and the water is all absorbed.
• When the filling is ready, turn off heat and allow to cool to room temperature.
• To Prepare the Dough:.
• While the filling mixture is cooling, combine all the dough ingredients in a large bowl.
• Knead until smooth and form.
• When the filling mixture is cooled to room temperature, divide dough into 6 equal parts.
• Roll each part up into a ball, and shape into a circle, approximately 1/8" inch thick (I use my hands for this, I find that a rolling pin only sticks to the dough).
• In the center of each circle, place approximately 2 Tbsp of filling.
• (Leave a margin of about 1/4-1/2" around the filling, in order to fold the empanada).
• Fold the dough in half, so it covers the filling.
• Pinch the edges together.
• If there are any cracks in the dough, or around the edges, simply put a little bit of water on your finger and smooth the cracks together.
• Deep fry the empanadas in hot vegetable oil until the outsides are golden brown.
• Serve with Salsa Picante.

TURKEY & POTATOES EMPANADAS WITH SALSA VERDE

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.

SPINACH AND POTATO INDIAN EMPANADAS

Steps:

• Saute onion with potato until tater is crisp tender. Add spinach, garlic and about 1/2 tsp each Rogan Josh and Vindaloo seasoning (you could use any Indian blend or curry). Cook until potato is done. Put on plate and allow to cool about 10 minutes.
• Heat oven to 400°F.
• Put about 2 T of spinach filling in each empanada skin, top with mozz if desired, and seal edges shut in a half moon -- crimp edges with tines of a fork. Brush tops with egg and bake in 400 F oven about 18 mins or until golden brown.
• These are delish cold too - a great thing to grab on the go! If your seasonings are a bit spicy, dip in yogurt or sour cream! Would make a good appetizer by using smaller empanada disks -- Enjoy!