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
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.
SPICY CHICKEN EMPANADAS
Steps:
- For the empanada dough: Mix all empanada ingredients in a mixer. Let dough rest in the refrigerator for at least 3 hours.
- For the filling: Bake the chicken breast until fully cooked. Put breast meat in a food processor and pulse until chopped (you don't want very small pieces). Heat a large skillet over medium-high heat. Add oil. Add onions, green and red bell peppers, salt, black pepper, paprika, garlic powder, red pepper, oregano and basil. Cook until onions are soft, about 10 minutes. Pour in chipotle sauce and stir. Finally add tomato sauce. Allow filling to cool.
- To form the empanadas, knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough. Place a dough circle in an empanada mold if you have one, but it's not necessary; fill with chicken mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash.
- Preheat a convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven.
SPICED TURKEY EMPANADA
I found this recipe in the magazine SELF. It looks pretty good and is healthy. With 419 calories per serving, 10.4 g fat (1.3 g saturated), 59.8 g carbs, 8.1 g fiber, 22.4 g protein. This can be made ahead of time and heated up in the microwave for a quick lunch
Provided by KTLynn
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°. 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.
Nutrition Facts : Calories 181.9, Fat 11.9, SaturatedFat 2.2, Cholesterol 44.8, Sodium 869.7, Carbohydrate 9, Fiber 2.7, Sugar 4, Protein 11.1
SPICY TURKEY EMPANADA FILLING
After looking around at some various empanada and similar recipes, and trying to remember what was in the ones I had in Chile, I came up with this. There are some good empanada dough recipes elsewhere on the site, so I didn't bother to include the dough. The chile relish is another recipe on the site - basically jalapenos, garlic, and wine vinegar. They freeze and reheat well, so I like to make a batch to take for lunch or to pull out when I just don't want to cook.
Provided by Chef Grizzly
Categories Lunch/Snacks
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 168.3, Fat 6.5, SaturatedFat 1.9, Cholesterol 68, Sodium 367.8, Carbohydrate 17.5, Fiber 1.6, Sugar 5.3, Protein 10.4
More about "spiced turkey empanada recipes"
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).
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