After Christmas Empanadas Recipes

AFTER-CHRISTMAS EMPANADAS

After-Christmas Empanadas image

Turn your leftovers into tasty empanadas using refrigerated pie pastry. We make these savory pastries and freeze them for a quick fix during the holidays. -Cheryl Marinaccio, Webster, New York

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 20 appetizers.

Number Of Ingredients 9

Ingredients

1 cup cubed cooked turkey
1/2 cup cooked stuffing
2 tablespoons whole-berry cranberry sauce
2 tablespoons turkey gravy
2 packages (14.1 ounces each) refrigerated pie pastry
1 large egg
1 tablespoon water
Rubbed sage, optional
Additional turkey gravy or whole-berry cranberry sauce, optional

Steps:

Preheat oven to 400°. In a small bowl, combine turkey, stuffing, cranberry sauce and gravy., On a lightly floured surface, unroll 1 pastry. Roll out into a 12-in. circle. Cut with a floured 4-in. biscuit cutter. Repeat with remaining pastry., In a small bowl, whisk egg with water; brush over edges of pastry circles. Place 1 tablespoon filling on 1 side. Fold dough over filling. Press edges with a fork to seal., Place 2 in. apart on greased baking sheets. Brush tops with remaining egg mixture; sprinkle with sage if desired. Bake 12-15 minutes or until golden brown. Serve warm, with gravy or cranberry sauce if desired.

Nutrition Facts : Calories 205 calories, Fat 11g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 191mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

BASIC EMPANADAS

Basic Empanadas image

These tasty and convenient Latin-American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There's no need to thaw before baking, they can go right from the freezer to the oven.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 2h

Number Of Ingredients 13

Ingredients

2 pounds ground pork or beef
2 medium onions, finely diced
2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
1/2 teaspoon chili powder
2 cans (14.5 ounces each) tomatoes, diced
coarse salt and ground pepper
1 cup fresh cilantro, chopped
4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 cup cold water
1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)

Steps:

Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Nutrition Facts : Calories 565 g, Fat 24 g, Fiber 2 g, Protein 32 g

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