THALIA'S FIESTA EMPANADAS (PATELITOS)
Provided by Food Network
Categories appetizer
Time 50m
Yield 10 large or 15 small empanadas (patelitos)
Number Of Ingredients 14
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.
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.
BLACK BEAN TURKEY ENCHILADAS
My best friend and I created this recipe together because we wanted a meal that's easy to prepare, affordable and nutritious. We both have hectic schedules, so when we're feeling crunched for time, it's a relief to have these wholesome enchiladas waiting for us in the freezer. -Holly Baber, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 14 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a large nonstick skillet, cook turkey, onion and seasonings over medium heat 6-8 minutes or until turkey is no longer pink and onion is tender. Stir in cream cheese and 1/2 cup Mexican cheese blend until melted. Stir in beans, corn, tomatoes, chiles and salsa., Place 1/2 cup turkey mixture off center on each tortilla. Roll up and place in two 13x9-in. baking dishes coated with cooking spray, seam side down. Top with enchilada sauce; sprinkle with remaining cheese., Bake casseroles, uncovered, 15-20 minutes or until heated through. Sprinkle with cilantro; serve with yogurt. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casseroles as directed, increasing time to 20-25 minutes or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 343 calories, Fat 13g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 795mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges
BLACK BEAN EMPANADAS
Make and share this Black Bean Empanadas recipe from Food.com.
Provided by JillAZ
Categories Mexican
Time 1h30m
Yield 24 empanadas, 8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 886.2, Fat 87, SaturatedFat 11.4, Cholesterol 52.9, Sodium 595.8, Carbohydrate 23, Fiber 3.2, Sugar 0.3, Protein 6.4
TURKEY AND BLACK BEAN EMPANADAS RECIPE
Provided by oldbklady
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 AND BLACK BEAN ENCHILADAS
Hearty and satisfying, these slimmed-down enchiladas with whole-wheat tortillas have a moist and delicious filling you'll love. Sarah Burleson - Spruce Pine, North Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a small bowl, mash 1 can black beans; set aside. In a large nonstick skillet, cook the turkey, pepper and onion over medium heat until meat is no longer pink; drain. Add the mashed beans, remaining beans, half of the enchilada sauce and 1/2 cup cheese; heat through., Place 2/3 cupfuls of bean mixture down the center of each tortilla. Roll up and place, seam side down, in two 11x7-in. baking dishes coated with cooking spray. , Pour remaining enchilada sauce over the top; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 363 calories, Fat 11g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 808mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 7g fiber), Protein 24g protein.
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