Spicedturkeyempanada Recipes

BEEF EMPANADAS

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
• Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
• Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.
• Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
• Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
• Bake in the preheated oven until golden brown, about 20 minutes.

EMPANADAS I

Steps:

• To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles.
• To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing.
• To make meat filling: In a medium skillet saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce.
• Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F (175 degrees C) until golden brown.

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.

SWEET AND SPICY EMPANADAS

Steps:

• For the sauce:
• Combine all ingredients and whisk till smooth.
• For the empanadas:.
• Take the pastry sheets out of the freezer 40 minutes before your empanadas will be ready to be filled.
• Preheat the oven to 400 degrees.
• Peel the potatoes and dice them fairly small. Cover them with water and simmer for 10-15 minutes, or till tender.
• Meanwhile, mince the onion and place in a large bowl with the beef, all the sugar and spices, and the milk. Knead with your hands until the mixture is very soft.
• Cook the meat mixture in a skillet over medium heat until the beef is browned.
• Drain the potatoes and mix them in with the meat. Drain any excess fat. (The potatoes should soak most of it up).
• Cut the pastry into 24 equal rectangles and divide the mixture between them.
• Divide the cream cheese into 24 portions as well and squish it on top of the meat so it evenly covers.
• Fold the pastry over and seal the edges by folding or pinching.
• Place on baking sheet and bake for 13-15 minutes, or until puffy and golden brown.
• Remove from oven, place on serving plate, and dip in the sauce if you desire!

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

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.