Spiced Turkey Empanada Recipes

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LEFTOVER TURKEY EMPANADAS RECIPE



Leftover Turkey Empanadas Recipe image

These awesome little handheld turkey pies make great use of holiday dinner leftovers. The filling is made with turkey, mashed potatoes, and dressing.

Provided by Diana Rattray

Categories     Entree     Lunch

Time 34m

Yield 20

Number Of Ingredients 11

1 (14-ounce) package refrigerated pie crust sheets
1 1/2 cups cooked turkey (diced)
1/3 cup turkey gravy (cold, from leftover or a jar)
3/4 cup mashed potatoes (cold, seasoned)
2 tablespoons parsley (finely chopped)
3/4 cup ​ dressing (leftover, bread or cornbread)
Salt (to taste)
Pepper (to taste)
1 egg white
1 teaspoon of water
1 cup cranberry sauce

Steps:

  • Gather the ingredients and preheat oven to 400 F.
  • On a lightly floured surface, roll each pastry round to about 12 inches. Cut out three 6-inch rounds, then roll the remaining scraps out to cut out 1 more 6-inch round. Repeat with the remaining pastry sheet.
  • In a small bowl, combine the turkey with the gravy and set aside.
  • Combine the mashed potatoes with parsley in another small bowl.
  • On each 6-inch round, mound about 1 1/2 tablespoons of mashed potatoes .
  • Top with about 1 tablespoon of dressing, then about 2 to 3 tablespoons of the turkey mixture. Sprinkle with a little salt and pepper.
  • Cut a few slits in the top of each empanada and arrange on a parchment paper or silicone lined baking sheet.
  • Wet the edges with water, fold over, and seal with the tines of a fork.
  • Beat the egg white and water together and brush each empanada lightly with the mixture.
  • Bake for about 12 to 14 minutes, or until nicely browned.
  • Serve with cranberry sauce on the side.

Nutrition Facts : Calories 169 kcal, Carbohydrate 19 g, Cholesterol 26 mg, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, Sodium 208 mg, Sugar 6 g, Fat 8 g, ServingSize 20 rolls (20 servings), UnsaturatedFat 0 g

SPICY TURKEY AND CRANBERRY PINWHEELS



Spicy Turkey and Cranberry Pinwheels image

Wow your holiday guests this year with these spicy festive pinwheels. Turkey, cheese, and cranberry salsa are rolled together to create colorful and delicious finger food. This recipe can easily be halved.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h20m

Yield 32

Number Of Ingredients 10

1 (12 ounce) package fresh cranberries
2 small jalapeno peppers, stemmed and chopped
4 green onions, chopped
½ cup chopped fresh cilantro
¼ cup white sugar
1 tablespoon lime juice
8 ounces cream cheese, softened
8 ounces shredded sharp Cheddar cheese
4 (12 inch) spinach flour tortillas
32 thin slices turkey lunch meat

Steps:

  • Combine cranberries, jalapenos, green onions, and cilantro in the bowl of a food processor; blend until everything is finely chopped. Transfer mixture to a bowl. Stir in sugar and lime juice. Cover and refrigerate for 1 hour.
  • Mix cream cheese and Cheddar cheese together in a bowl until evenly combined. Spread mixture evenly on top of tortillas to cover. Spread 1/4 cup of cranberry mixture on one half of each tortilla. Layer 8 slices of turkey lunch meat over cranberry mixture.
  • Tightly roll up each tortilla, starting on the end with the meat and cranberry mixture. Use a serrated knife to cut into 1-inch pieces. Serve immediately or refrigerate until use.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 11.3 g, Cholesterol 20.5 mg, Fat 6.2 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 3.4 g, Sodium 311.4 mg, Sugar 2.4 g

SPICY TURKEY EMPANADA FILLING



Spicy Turkey Empanada Filling image

After looking around at some various empanada and similar recipes, and trying to remember what was in the ones I had in Chile, I came up with this. There are some good empanada dough recipes elsewhere on the site, so I didn't bother to include the dough. The chile relish is another recipe on the site - basically jalapenos, garlic, and wine vinegar. They freeze and reheat well, so I like to make a batch to take for lunch or to pull out when I just don't want to cook.

Provided by Chef Grizzly

Categories     Lunch/Snacks

Time 1h30m

Yield 12-14 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1 medium sweet onion, sliced thin
1 tablespoon rosemary
1 tablespoon thyme
1/2 cup chicken stock
ground pepper
1 lb ground turkey
1 cup chile relish
2 red potatoes, diced
1 large carrot, diced
2 stalks celery, diced
1 roasted red pepper, diced
1/3 cup Dijon mustard
1/4 cup parmesan cheese
1/3 cup whole milk or 1/3 cup cream
2 large eggs
1/4 cup breadcrumbs

Steps:

  • In a large skillet heat the oil and saute the onions with the rosemary & thyme.
  • Once the onions are soft, add the chicken stock & pepper and saute until the liquid is gone.
  • Set aside the onion mixture.
  • In the same skillet, brown the ground turkey.
  • add about half of the chile relish, the potatoe and carrot.
  • Cook over med-high heat, stirring occasionally until the potatoes are about 1/2 cooked. Probably about 10-15 minutes.
  • Taste for spicyness/heat. Continue adding chile relish with following steps until you get the desired flavor.
  • Add celery, roasted pepper, and onion mixture. Stir together and simmer 2-3 minutes.
  • Remove from heat.
  • In a separate bowl beat the eggs. Set aside about 2 Tbsp of the egg to use as an egg wash.
  • Mix in mustard, cheese, milk or cream, and bread crumbs.
  • Stir mustard mix in to the meat.
  • Scoop about 2/3 C of mixture onto a 6" diameter circle of dough.
  • Fold the dough over to make a 1/2 circle and crimp shut.
  • Put the empanadas on a cookie sheet, about 6 to a sheet.
  • Brush with the egg wash (add a little milk to make lighter, a little salt to make shiny).
  • Bake in a 400 degree oven 20-30 minutes, until crusts are golden brown.
  • OR Freeze in individual bags, or with waxed paper separating individual empanadas in a bag. To cook frozen ones, use a 400 degree oven, just cook a bit longer until hot through and nicely browned.

Nutrition Facts : Calories 168.3, Fat 6.5, SaturatedFat 1.9, Cholesterol 68, Sodium 367.8, Carbohydrate 17.5, Fiber 1.6, Sugar 5.3, Protein 10.4

SPICED TURKEY EMPANADA



Spiced Turkey Empanada image

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

1/2 pound white-meat ground turkey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon sweet chili powder
1 tablespoon olive oil
1 can (15 ounce) diced tomatoes, drained
1 cup green or black olives, chopped
2 tablespoon chopped pickled jalapeños (optional)
Vegetable oil cooking spray
1 pound raw frozen pizza dough, defrosted in the microwave or overnight in the fridge

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.

SPICED TURKEY EMPANADA



Spiced Turkey Empanada image

I found this recipe in the magazine SELF. It looks pretty good and is healthy. With 419 calories per serving, 10.4 g fat (1.3 g saturated), 59.8 g carbs, 8.1 g fiber, 22.4 g protein. This can be made ahead of time and heated up in the microwave for a quick lunch

Provided by KTLynn

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb white-meat ground turkey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon sweet chili powder
1 tablespoon olive oil
1 (15 ounce) can diced tomatoes, drained
1 cup olive, chopped
2 tablespoons chopped pickled jalapeno peppers (optional)
vegetable oil cooking spray
1 lb raw frozen pizza dough

Steps:

  • Heat oven to 400°. 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.

Nutrition Facts : Calories 181.9, Fat 11.9, SaturatedFat 2.2, Cholesterol 44.8, Sodium 869.7, Carbohydrate 9, Fiber 2.7, Sugar 4, Protein 11.1

TURKEY EMPAñADAS



Turkey Empañadas image

Provided by Orah Raia

Categories     Cheese     Poultry     Tomato     turkey     Fry     Bon Appétit     New Jersey

Yield Makes about 30

Number Of Ingredients 8

1 pound ground turkey
1 large onion, diced
1 8-ounce can tomato sauce
4 teaspoons Cajun seasoning mix
1/2 cup packed grated Monterey Jack cheese (about 2 ounces)
3 7.5-ounce cans refrigerated biscuit dough (10 biscuits per can)
1 egg, beaten to blend
Oil for deep frying

Steps:

  • Sauté turkey in heavy large nonstick skillet over medium heat until cooked through and brown, breaking up meat with fork, about 5 minutes. Using slotted spoon, transfer turkey to small bowl. Add onion to drippings in skillet and sauté until light brown, about 7 minutes. Return turkey and any juices to skillet. Add tomato sauce and Cajun seasoning; simmer until mixture is almost dry, stirring occasionally, about 8 minutes. Season with salt and pepper. Cool completely. Mix in cheese. (Can be prepared 1 day ahead. Cover and chill.)
  • On lightly floured surface, roll out 1 biscuit dough piece to 4-inch-diameter round. Place 1 tablespoon filling on round. Brush half of dough edge with beaten egg. Fold dough over filling to create half circle and seal edges by pressing with tines of fork. Set empanada on baking sheet and cover with damp cloth. Repeat with remaining biscuits and filling.
  • Pour oil to depth of 1/2 inch into heavy large skillet. Heat oil over medium-high heat to 350°F. Fry empanadas in batches until golden brown, about 2 minutes per side. Transfer to paper towels. Serve warm or at room temperature.

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