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.
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 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
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.
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4.3/5 (24)Total Time 1 hr 40 minsCategory Main CourseCalories 288 per serving
- Combine the flour and salt in your food processor and pulse a couple of times. Add butter and pulse until it resembles coarse meal.
- In a large skillet, heat oil over medium heat. Add onion and garlic and cook until onion softens. Add ground turkey, crumble and cook until pink is gone. . Drain of grease. Stir in tomato paste then add stock or broth and paprika simmer until the liquid almost evaporated, about 3 minutes. Season to taste with salt and pepper. Remove from the heat and let cool.
- Roll the dough on a generously floured work surface until it’s about 1/8 inch thick. Cut the dough into 3-inch rounds with a floured biscuit cutter or glass, stamping out as many rounds as possible. Roll out any dough scraps and cut out additional rounds if possible. Brush any excess flour from the dough rounds.
TURKEY EMPANADAS RECIPE | MYRECIPES
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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.
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Estimated Reading Time 5 mins
- Preheat oven to 450°. Layout both sheets of puff pastry onto a flat surface. Cut out 4 circles {using a 4" round cutter} from each sheet. Place the 8 rounds onto a Silpat or parchment lined baking sheet.
- To make the filling, add 1 tablespoon of oil into a medium skillet over medium heat. Once warm, add onion and cook until softened. Add leftover turkey, cream cheese and green chilies to the onions and stir. The goal if for the cream cheese to melt and become creamy. Add your favorite salsa and stir to combine and lastly add taco seasoning and stir. Remove from heat.
- Place a heaping tablespoon of filling into the middle of each puff pastry round and top with shredded cheese. Be sure to not over fill or the empanadas will not seal properly and they are hard to close. Fold the puff pastry over the filling in half and seal the edges together using the tines of the fork. You want to be sure and press hard enough to create a seal. Using the same fork, poke a couple of holes into the top of each empananda. This will allow steam to escape while the bake. To get the golden brown color on top, brush each empanada with egg wash. To make the egg wash just whisk the egg and water together.
- Bake for 20-25 minutes or until your turkey empanadas are golden brown. Serve warm or store in the refrigerator for up to 3 days.
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