Turkey Empañadas Recipes

TURKEY EMPANADAS

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

LEFTOVER TURKEY EMPANADAS RECIPE

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.

TURKEY AND BLACK BEAN EMPANADAS

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.

SPICY TURKEY EMPANADA FILLING

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.

SPICED TURKEY EMPANADA

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.

TURKEY EMPANADAS GRANDE

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.

TURKEY EMPANADAS RECIPE - (4.4/5)

Steps:

• Melt the butter in a medium size frying pan. Add the onions, tomatoes, bell pepper, garlic, achiote, and cumin. Cook for 10 minutes over medium low heat, stirring occasionally. Mix in the shredded turkey and stir well. Add the turkey gravy mix and balsamic vinegar; continue cooking over low heat for another 5 minutes. Let the turkey filling cool down, and then add in the chopped oregano. To assemble the empanadas spoon the turkey mixture onto the center of each empanada disc. Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white acts as a natural "glue" that helps seal the empanada. Fold the empanada disc and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers. To seal the edges further you can use a fork to press down and finish sealing the empanadas. Let the empanadas rest in the refrigerator for at least 30 minutes or until ready to bake, this will help them seal better and prevent leaks. Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake. Pre-heat the oven to 400 F and bake for 20-25 minutes or until golden, exact time will depend on the size of the empanadas and your oven. Serve warm.

TWO-BITE TURKEY EMPANADAS

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.