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 EMPANADAS GRANDE
This recipe makes two large empanadas. Be careful when placing the meat on the pie crust, it tends to make the dough soggy and tears easy.
Provided by Mrs. Cavanar
Categories Savory Pies
Time 1h10m
Yield 2 pies, cut into 3rds, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, saute turkey, garlic, onion, and green pepper until turkey is no longer pink in center. Stir in parsley, cilantro, cumin, oregano, red pepper flakes, and black pepper. Stirring occasionally, cook over medium heat about 15 minutes or until most the liquid is reduced.
- Preheat oven to 400 degrees F (200 degrees C).
- Spray cookie sheet with non-stick oil. Unfold one pie crust on one side of cookie sheet. Carefully spread one half of meat mixture to within 1-inch of one-half pie crust. Brush 1 inch of pie crust with egg white. Encase meat by folding other half of pie crust over meat mixture. Using a fork, press edges of crust together and pierce top of crust to make holes to allow steam to escape.
- Repeat steps with remaining ingredients and pie crust on other side of cookie sheet.
- Bake at 400 degrees F. 20 to 25 minutes. To serve, cut each empanada into 3 wedges.
TURKEY AND BLACK BEAN EMPANADAS
Provided by Robin Miller : Food Network
Categories appetizer
Time 27m
Yield 4 servings
Number Of Ingredients 9
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.
TURKEY EMPANADAS
Making empanadas at home is a snap! We'll take you through it step by step, and share a few surprise ingredients that complement the turkey perfectly.
Provided by My Food and Family
Categories Beans
Time 45m
Yield Makes 8 servings, one wedge each.
Number Of Ingredients 9
Steps:
- Heat dressing in large skillet on medium-high heat. Add turkey, onions, carrots and garlic; cook 5 to 7 min. or until turkey is cooked through, stirring occasionally. Remove from heat. Stir in beans, cheese, cilantro and pepper; set aside.
- Preheat oven to 400ºF. Unroll 1 of the pie crusts on large baking sheet sprayed with cooking spray. Spread half of the turkey mixture onto half of the crust to within 1 inch of edges. Fold crust in half to enclose filling. Fold over 1/2-inch-wide rim around pastry to seal all edges. Repeat with remaining pie crust and filling. Cut several slits in top of each to permit steam to escape.
- Bake 25 min. or until golden brown. Cut each empanada into four wedges to serve.
Nutrition Facts : Calories 430, Fat 25 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
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
TWO-BITE TURKEY EMPANADAS
A cheesy, garlicky ground turkey filling is wrapped in an easy cream-cheese dough to make these yummy two-bite empanadas. Serve with salsa for the win.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 12 servings, 2 empañadas each
Number Of Ingredients 13
Steps:
- Beat cream cheese spread and butter in large bowl with mixer until blended. Gradually beat in flour; shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add garlic; cook and stir 30 sec. or until fragrant. Add turkey and chili powder; cook 5 min. or until turkey is no longer pink, stirring frequently to break up meat. Transfer to medium bowl. Stir in cheese, beans, onions and cilantro. Cool completely.
- Heat oven to 400ºF. Roll out dough on lightly floured surface to 24x16-inch rectangle. Use 4-inch cookie cutter to cut dough into 24 rounds, rerolling scraps as necessary.
- Spoon 1 Tbsp. turkey mixture onto center of each round; brush edge with egg. Fold in half; seal edges with fork. Place on baking sheets sprayed with cooking spray. Cut small slits in tops to allow steam to escape; brush with remaining egg.
- Bake 18 to 20 min. or until golden brown. Serve with salsa.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 330 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 2 g, Protein 9 g
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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