Spicy Turkey Empanada Filling Recipes

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.

Steps:

• Preheat the oven to 425 degrees. Line one sheet pan with aluminum foil and another with parchment paper.
• Rub the sweet potatoes with olive oil and prick them all over with the tines of a fork. Place the potatoes on the foil-lined sheet pan. Bake for about 1 hour, until very tender when pierced with a knife. Lower the oven to 375 degrees.
• Allow the potatoes to cool enough to handle, then peel and discard the skins, placing the potatoes in the bowl of an electric mixer fitted with the paddle attachment. Add the sour cream, butter, maple syrup, chile powder, orange zest, orange juice, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper and mix well. Set aside.
• Unfold one sheet of the cold puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin. With a sharp paring knife, cut four 5-inch circles from the pastry, using a dish as a guide and discarding the scraps. Place a heaping soup spoon of filling on each circle, leaving a 1-inch border. Brush the edges of the circles with the egg wash and fold over, making half circles. Crimp the edges together with the tines of a fork. Repeat with the second sheet of puff pastry. Place on the parchment-lined sheet pan. Chill for 15 minutes.
• Brush with the egg wash and sprinkle with the sea salt and pepper. Make 2 small slits in each empanada to allow steam to escape. Bake for 25 to 30 minutes, until puffed and browned. Serve hot.

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.

Steps:

• For the empanada dough: Mix all empanada ingredients in a mixer. Let dough rest in the refrigerator for at least 3 hours.
• For the filling: Bake the chicken breast until fully cooked. Put breast meat in a food processor and pulse until chopped (you don't want very small pieces). Heat a large skillet over medium-high heat. Add oil. Add onions, green and red bell peppers, salt, black pepper, paprika, garlic powder, red pepper, oregano and basil. Cook until onions are soft, about 10 minutes. Pour in chipotle sauce and stir. Finally add tomato sauce. Allow filling to cool.
• To form the empanadas, knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough. Place a dough circle in an empanada mold if you have one, but it's not necessary; fill with chicken mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash.
• Preheat a convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven.

Steps:

• Combine cranberries, jalapenos, green onions, and cilantro in the bowl of a food processor; blend until everything is finely chopped. Transfer mixture to a bowl. Stir in sugar and lime juice. Cover and refrigerate for 1 hour.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly combined. Spread mixture evenly on top of tortillas to cover. Spread 1/4 cup of cranberry mixture on one half of each tortilla. Layer 8 slices of turkey lunch meat over cranberry mixture.
• Tightly roll up each tortilla, starting on the end with the meat and cranberry mixture. Use a serrated knife to cut into 1-inch pieces. Serve immediately or refrigerate until use.

Steps:

• Pick your filling by using the notes in the ( ).
• Ensure if there is meat, onion, potato in your filling it is cooked in advance.
• Pick up one of your rolled out biscuit empanadas ( see my recipe Easiest Empanada Dough EVER! ).
• Ensure all fillings are cooled.
• Layer filling onto empanada to equal about 2 tbsp of total filling.
• Fold empanada in half.
• Crimp edges with a fork.
• Either wash in olive oil, butter, or egg wash.
• Bake at 400°F for 20 minutes.
• OR you may fry till golden brown.
• ** chicken pot pie instructions **.
• Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, salt, and pepper. Remove from heat.
• ** pizza instructions **.
• Spoon sauce then cheese then 2 pepperoni slices on an empanada.
• **vegetarian**.
• Spoon each ingredient in very small amounts.
• ** for a beef or chicken**.
• Cook meat till no longer pink add in onions and peppers till soft then combine all ingredients in a bowl and spoon 2 tbsp of each mixture onto empanada.
• ** taco empanada*.
• Cook meat till no longer pink add in onions till soft in a bowl combine all ingredients and mix spoon 2 tbsp of mixture onto empanada.

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.