Empanadas De Pavo Recipes

AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)

Steps:

• Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
• Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
• Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

GUAVA EMPANADAS: EMPANADAS DE GUAVA

Steps:

• In a mixer with the paddle attachment, mix the flour, sugar, and salt well. Then add oil and water until dough forms. Roll dough out 1/8-thick. With a 3-inch ring, cut out circles of dough. In a bowl mix guava jelly, mango, mint and lemon juice well. Spoon a little guava filling in the center of a circle of dough. Fold over the sides and brush with a little egg wash. Crimp the edges. Repeat process until all dough and filling is used. Fry empanadas in 375 degree oil until golden. Drain on paper towels. Serve with whipping cream.

EMPANADAS DE PAVO

Steps:

• Calienta el aderezo en una sartén grande a fuego medio-alto. Agrega el pavo, la cebolla, la zanahoria y el ajo; cocina de 5 a 7 minutos o hasta que el pavo esté bien cocido, revolviendo de vez en cuando. Retira del fuego. Incorpora los frijoles, el queso, el cilantro y la pimienta; reserva.
• Precalienta el horno a 400ºF. Desenrolla 1 de las bases para tarta sobre una bandeja para hornear grande, rociada con aceite en aerosol. Esparce la mitad de la mezcla de pavo sobre la mitad de la base, a 1 pulgada de los bordes. Dobla la base por la mitad para que el relleno no se salga. Dobla un borde de 1/2 pulgada de ancho alrededor de la masa para sellar todos los lados. Repite con la base restante y el relleno. Haz varios tajitos en la parte superior para permitir que escape el vapor.
• Hornea las empanadas por 25 minutos o hasta que estén doradas. Corta cada empanada en cuatro cuñas para servir.

EMPANADAS DE HORNO

Steps:

• TO prepare dough: sift flour with baking powder and salt. Add egg yolk, egg, milk and shortening.
• Mix to make a stiff dough.
• Divide into 20 pieces and roll each thinly into a circle. Stuffing or pino In frying pan, heat oil with paprika and saute onions until soft. Add chilli powder, oregano, cumin and salt. Add meat and mix with onions.
• Cook until meat is no longer pink.
• To prepare empanadas: Place a spoonful of stuffing on half of each dough circle. Add slices of egg, raisins and olives.
• Fold dough over filling.
• Wet the edge with milk, fold over again and seal.
• Bake in a 200 degrees C oven until cooked and lightly browned.
• Serve hot.

TURKEY AND MASHED POTATO EMPANADAS - EMPANADAS DE PAVO

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.