Two Bite Turkey Empanadas Recipes

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.

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.

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 EMPAñADAS

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.

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.

MIDDLE EASTERN GROUND TURKEY EMPANADAS

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.