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 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.
MIDDLE EASTERN GROUND TURKEY EMPANADAS
I wanted to create a new type of empanada using some middle-eastern spices and a healthier meat. These little babies would be great to take on a picnic, in a lunch, or to the beach. They are also a low-calorie, low-fat meal. These have no cheese or red meat, and would be fine for IBS sufferers.
Provided by Demandy
Categories Lunch/Snacks
Time 50m
Yield 17 empanadas, 8 serving(s)
Number Of Ingredients 15
Steps:
- Remove discos from freezer to defrost. Preheat oven to 450 degrees.
- Brown ground turkey in skillet, drain fat.
- Add green onion, onion, red pepper, garlic, and mushrooms. Cook until soft. Add salt, spices, tomato paste and water. If you have no tomato paste, you can use some tomato sauce. If you have no baharat, you can substitute with a small amount of clove, cardamom, coriander, and nutmeg (or leave it out if you prefer). When filling has been sufficiently mixed, remove from heat.
- Take a disco from the packaging and place it on a piece of wax paper. Put a tablespoon or two of filling on one side. (You can use refrigerated biscuit dough or frozen pie crust if you cannot find discos, but you may need to adjust baking time and temp.) Seal edges using fork tines to go around the edge on the top and bottom of empanada. Then set aside on plate in fridge. Repeat this with the rest of the discos until all filling is gone.
- Spray cookie sheet with cooking spray and lay the empanadas on the sheet. Brush tops of empanadas with beaten egg, for gloss. Bake empanadas ten minutes or until golden brown. Then bake second batch same way.
Nutrition Facts : Calories 114.7, Fat 5.6, SaturatedFat 1.5, Cholesterol 71.2, Sodium 242.2, Carbohydrate 4.4, Fiber 1.2, Sugar 1.9, Protein 11.8
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.
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 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
SPICED TURKEY EMPANADA
Provided by Jennifer Iserloh
Categories Tomato turkey Bake Kid-Friendly Quick & Easy Lunch Poker/Game Night Healthy Party Potluck Self Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
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.
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TURKEY EMPANADAS - COOK2EATWELL
From cook2eatwell.com
5/5 (1)Total Time 2 hrs 5 minsCategory AppetizerCalories 630 per serving
- Heat the olive oil in a large, deep skillet over medium heat. Add the onions, carrots and celery. Cook the vegetables for 3-4 minutes, stirring frequently.
- Work with one empanada disc at a time, add about 2 ½ - 3 tablespoons of the turkey picadillo just a little off center of the disc.
- Add enough oil to cover the bottom of a large, deep skillet by about 1 inch. How much oil to use will depend on how large the skillet is.
TURKEY EMPANADAS RECIPE | MYRECIPES
From myrecipes.com
Servings 10Calories 215 per servingTotal Time 45 mins
- Warm oil in a skillet over medium heat. Sauté onion until softened, about 5 minutes. Stir in garlic; sauté 1 minute. Increase heat to medium-high, add turkey and cumin; cook, stirring, until no longer pink, 5 minutes. Stir in 3 Tbsp. water, raisins and olives. Season with salt. Let cool.
- Spoon about 2 Tbsp. filling onto dough discs. Moisten edges with beaten egg, fold, and press edges with a fork to seal. Transfer to baking sheet; brush with remaining egg.
TURKEY EMPANADAS RECIPE | BON APPéTIT
From bonappetit.com
2.9/5 (8)Estimated Reading Time 2 minsServings 6
- 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.
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