Baked Turkey Sausage Empanadas Recipes

BAKED TURKEY SAUSAGE EMPANADAS

Steps:

• 1. Making Empanada Dough
• 2. In a bowl, combine all wet ingredients, beat well and set aside. In a separate bowl, mix together flour and salt. Then add shortening and cut into the flour mix with a pastry blender or a fork.
• 3. Make a well in the center of the flour mixture and mix in wet ingredients, blend well with a fork until dough becomes stiff. (You may add a little more cold water if required at this point.)
• 4. Turn dough out onto a lightly floured surface. Knead dough until all the flour is incorporated and the dough is smooth. Then wrap dough in plastic wrap and refrigerate for about one hour. Dough will make about (10) 6" empanadas.
• 5. Making Sausage Filling
• 6. While dough is chilling, in a large skillet over medium heat add olive oil, onions, garlic, diced peppers and saute for about 2 - 3 minutes then add sausage; breaking it up into small pieces,cooking for 5 to 7 minutes or until sausage is no longer pink.
• 7. Then add fresh basil and combine well. Remove sausage mixture from skillet and drain excess liquid and place in bowl. While sausage is warm add 1/2 of shredded cheese and blend well.
• 8. Take dough from refrigerator and place on lightly floured surface and cut in 1/2 to make the first 5 empanada shells. Then repeat the process.
• 9. Form empanada dough into mold and seal edges. If you do not have a mold, then 6" cookie cutter and cut out circles. Fill empanada dough with about tablespoon of filling and add a little more cheese. Then fold and use a fork to press the edges together.
• 10. Preheat oven to 400 degrees, place empanadas on parchment lined baking sheet. Brush tops with egg wash and bake until brown for about 30 to 40 minutes.
• 11. Remove and serve. Enjoy

AFTER-CHRISTMAS EMPANADAS

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.

SAUSAGE EMPANADAS

Steps:

• Let pie crusts stand at room temperature for 20 minutes.
• Crumble sausage into a medium skillet.
• Add onion, garlic powder, cumin and oregano.
• Cook over medium-high heat until sausage is no longer pink.
• Drain drippings.
• Stir in olives and raisins.
• Beat the egg yolk slightly; stir into sausage mixture, mixing well.
• Carefully unfold crusts.
• Cut 6 circles using a 3" cookie cutter.
• I use the Pampered Chef Cut-N-Seal(See NOTE below).
• Place about 2 tsps of the sausage filling on the cutouts.
• Top with 6 more cutouts.
• Be sure the edges are sealed.
• Moisten fingers with water and pinch dough to seal edges.
• Slightly beat the egg white; gently brush over tops of empanadas.
• Bake in a 425* oven 15 to 18 minutes or until golden brown.
• NOTE: I make 6 cutouts using the Pampered Chef Cut-N-Seal.
• Add the filling.
• Make the toppers one at a time.
• As you cut one place it over the top of your filled one and push down on the Cut-N-Seal.
• Check the edges for sealing.

BAKED EMPANADAS

Steps:

• Heat oven to 400 degrees.
• Cook sausage, onion, green pepper and garlic in 10-inch skillet over medium-high heat, stirring occasionally, until sausage is browned and onion is crisply tender (5 to 6 minutes).
• Drain well.
• Stir in tomato and oregano.
• Set aside.
• Roll 1 sheet puff pastry to 12-inch square.
• Cut into 16 (3-inch) squares.
• Place 1 rounded tablespoon filling in center of each square.
• Fold opposite corners of squares together to form triangles.
• Pinch edges of pastry together; crimp with fork to seal.
• Place triangles onto lightly greased baking sheets.
• Repeat with remaining pastry sheet and filling.
• Bake for 15 to 20 minutes or until golden brown.

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.