Spiced Turkey Empanada Recipes

SPICY BEEF EMPANADAS

Steps:

• Heat oven to 350°F. Heat 12-inch nonstick skillet over medium-high heat; add beef, onion, pepper flakes and 1/2 teaspoon salt, stirring to break up meat. Cook 5 to 6 minutes or until beef is no longer pink. Remove from heat; drain and return to pan. Stir in vinegar and cilantro.
• Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Scoop 1/4 cup beef mixture on center of each round; top each with 2 tablespoons cheese.
• Fold each in half; gently stretching dough over filling, pressing seal.
• Using fork, press seams to seal. Place on ungreased cookie sheet. Bake 24 to 26 minutes or until 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.

SPICY TURKEY EMPANADA FILLING

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.

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.