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.
AFTER-CHRISTMAS EMPANADAS
Turn your leftovers into tasty empanadas using refrigerated pie pastry. We make these savory pastries and freeze them for a quick fix during the holidays. -Cheryl Marinaccio, Webster, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 20 appetizers.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, combine turkey, stuffing, cranberry sauce and gravy., On a lightly floured surface, unroll 1 pastry. Roll out into a 12-in. circle. Cut with a floured 4-in. biscuit cutter. Repeat with remaining pastry., In a small bowl, whisk egg with water; brush over edges of pastry circles. Place 1 tablespoon filling on 1 side. Fold dough over filling. Press edges with a fork to seal., Place 2 in. apart on greased baking sheets. Brush tops with remaining egg mixture; sprinkle with sage if desired. Bake 12-15 minutes or until golden brown. Serve warm, with gravy or cranberry sauce if desired.
Nutrition Facts : Calories 205 calories, Fat 11g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 191mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
TURKEY EMPAñADAS
Provided by Orah Raia
Categories Cheese Poultry Tomato turkey Fry Bon Appétit New Jersey
Yield Makes about 30
Number Of Ingredients 8
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.
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.
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CRISPY TURKEY EMPANADAS WITH SPICY CHIMICHURRI SAUCE
From weightwatchers.com
Cuisine South AmericanCategory AppetizersServings 10Total Time 1 hr 25 mins
- To prepare sauce, combine the first eight ingredients (cilantro through black pepper) in a food processor or blender; pulse until a lightly chunky puree forms (may be made up to one day before serving).
- Coat a large nonstick skillet with cooking spray; heat over medium-low heat. Add turkey, onion, and salt; cook, stirring frequently, until onion is softened and turkey is no longer pink, 5-7 minutes. Add olives, garlic, oregano, cumin, coriander, and pepper; cook, stirring a few times, 1 minute.
- Stir in tomato sauce; simmer so flavors blend, 1-2 minutes. Let mixture cool (may be made up to 2 days ahead and kept in the refrigerator).
- When ready to cook empanadas, preheat air fryer (or oven) to 375°F. Cut a circle of parchment paper to fit the bottom of the air fryer basket (but don’t add it to fryer until adding the empanadas).
CHICKEN OR TURKEY EMPANADAS - LAYLITA'S RECIPES
From laylita.com
4.9/5 (202)Estimated Reading Time 5 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 - COOK2EATWELL
From cook2eatwell.com
5/5 (1)Total Time 2 hrs 5 minsCategory AppetizerCalories 630 per serving
- Heat the olive oil in a large, deep skillet over medium heat. Add the onions, carrots and celery. Cook the vegetables for 3-4 minutes, stirring frequently.
- Work with one empanada disc at a time, add about 2 ½ - 3 tablespoons of the turkey picadillo just a little off center of the disc.
- Add enough oil to cover the bottom of a large, deep skillet by about 1 inch. How much oil to use will depend on how large the skillet is.
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