Turkey Potatoes Empanadas With Salsa Verde Recipes

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and allow to cool slightly; leave oven on.
• Mix turkey, salsa, and chile pepper together in a bowl.
• Make a slice in the top of each potato and scoop out the inside. Place in a bowl and mash. Add turkey-salsa mixture, sour cream, cream cheese, butter, salt, and pepper; mix to desired consistency. Fill potatoes with mixture and sprinkle Mexican cheese on top.
• Return to the oven and bake until heated through, about 15 minutes.

Steps:

• Pre-heat the oven to 400°F.
• Remove one sheet of puff pastry from the freezer and thaw in the refrigerator for about 30 minutes.
• Meanwhile, make the filling by combining the leftover mashed potatoes, shredded turkey, chili powder, parsley, cilantro, salt and freshly ground black pepper in a bowl.
• Once the dough has defrosted, use a little flour to roll out the dough to about 1/8 of an inch thick and cut it in half horizontally.
• Cut each half vertically into 3 equal pieces; you should have 6 squares.
• Place 1/3 cup of the turkey/potato mixture in the middle of each square.
• Fold over each square so one corner meets the other, making a triangle.
• Press the sides down using a fork or pinch with your fingers (if they don't stick, moisten them slightly).
• Repeat with the other five.
• Lay them out onto a parchment-lined baking sheet.
• Brush empanadas with the egg wash so they will get nice and brown.
• Transfer to the oven and bake for 10-15 minutes, until golden.
• Serve either hot or cold.