TURKEY EMPANADAS
Provided by Maria Helm Sinskey
Categories Egg Potato turkey Appetizer Bake Thanksgiving Kid-Friendly Dinner Lunch Family Reunion Phyllo/Puff Pastry Dough Bon Appétit Small Plates
Yield Makes 6
Number Of Ingredients 7
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.
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
TURKEY AND BLACK BEAN EMPANADAS
Provided by Robin Miller : Food Network
Categories appetizer
Time 27m
Yield 4 servings
Number Of Ingredients 9
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.
TURKEY EMPANADAS
Making empanadas at home is a snap! We'll take you through it step by step, and share a few surprise ingredients that complement the turkey perfectly.
Provided by My Food and Family
Categories Beans
Time 45m
Yield Makes 8 servings, one wedge each.
Number Of Ingredients 9
Steps:
- Heat dressing in large skillet on medium-high heat. Add turkey, onions, carrots and garlic; cook 5 to 7 min. or until turkey is cooked through, stirring occasionally. Remove from heat. Stir in beans, cheese, cilantro and pepper; set aside.
- Preheat oven to 400ºF. Unroll 1 of the pie crusts on large baking sheet sprayed with cooking spray. Spread half of the turkey mixture onto half of the crust to within 1 inch of edges. Fold crust in half to enclose filling. Fold over 1/2-inch-wide rim around pastry to seal all edges. Repeat with remaining pie crust and filling. Cut several slits in top of each to permit steam to escape.
- Bake 25 min. or until golden brown. Cut each empanada into four wedges to serve.
Nutrition Facts : Calories 430, Fat 25 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
SPICED TURKEY EMPANADA
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
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 RECIPE - (4.4/5)
Provided by á-2323
Number Of Ingredients 14
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.
MIDDLE EASTERN GROUND TURKEY EMPANADAS
I wanted to create a new type of empanada using some middle-eastern spices and a healthier meat. These little babies would be great to take on a picnic, in a lunch, or to the beach. They are also a low-calorie, low-fat meal. These have no cheese or red meat, and would be fine for IBS sufferers.
Provided by Demandy
Categories Lunch/Snacks
Time 50m
Yield 17 empanadas, 8 serving(s)
Number Of Ingredients 15
Steps:
- Remove discos from freezer to defrost. Preheat oven to 450 degrees.
- Brown ground turkey in skillet, drain fat.
- Add green onion, onion, red pepper, garlic, and mushrooms. Cook until soft. Add salt, spices, tomato paste and water. If you have no tomato paste, you can use some tomato sauce. If you have no baharat, you can substitute with a small amount of clove, cardamom, coriander, and nutmeg (or leave it out if you prefer). When filling has been sufficiently mixed, remove from heat.
- Take a disco from the packaging and place it on a piece of wax paper. Put a tablespoon or two of filling on one side. (You can use refrigerated biscuit dough or frozen pie crust if you cannot find discos, but you may need to adjust baking time and temp.) Seal edges using fork tines to go around the edge on the top and bottom of empanada. Then set aside on plate in fridge. Repeat this with the rest of the discos until all filling is gone.
- Spray cookie sheet with cooking spray and lay the empanadas on the sheet. Brush tops of empanadas with beaten egg, for gloss. Bake empanadas ten minutes or until golden brown. Then bake second batch same way.
Nutrition Facts : Calories 114.7, Fat 5.6, SaturatedFat 1.5, Cholesterol 71.2, Sodium 242.2, Carbohydrate 4.4, Fiber 1.2, Sugar 1.9, Protein 11.8
TURKEY EMPANADAS GRANDE
This recipe makes two large empanadas. Be careful when placing the meat on the pie crust, it tends to make the dough soggy and tears easy.
Provided by Mrs. Cavanar
Categories Savory Pies
Time 1h10m
Yield 2 pies, cut into 3rds, 6 serving(s)
Number Of Ingredients 13
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.
More about "turkey empanadas recipes"
TURKEY EMPANADAS RECIPE | BON APPéTIT
From bonappetit.com
2.9/5 (8)Estimated Reading Time 2 minsServings 6
- 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.
CHICKEN OR TURKEY EMPANADAS - LAYLITA'S RECIPES
From laylita.com
4.8/5 (190)Estimated Reading Time 6 minsCategory Appetizer, SnackTotal Time 2 hrs
- Add the onions, tomatoes, bell pepper, garlic, achiote, and cumin. Cook for 10 minutes over medium low heat, stirring occasionally.
- Add the turkey gravy and balsamic vinegar; continue cooking over low heat for another 5 minutes.
TURKEY EMPANADAS RECIPE | MYRECIPES
From myrecipes.com
Servings 10Calories 215 per servingTotal Time 45 mins
- Warm oil in a skillet over medium heat. Sauté onion until softened, about 5 minutes. Stir in garlic; sauté 1 minute. Increase heat to medium-high, add turkey and cumin; cook, stirring, until no longer pink, 5 minutes. Stir in 3 Tbsp. water, raisins and olives. Season with salt. Let cool.
- Spoon about 2 Tbsp. filling onto dough discs. Moisten edges with beaten egg, fold, and press edges with a fork to seal. Transfer to baking sheet; brush with remaining egg.
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