Turkey And Mashed Potato Empanadas Empanadas De Pavo Recipes

TURKEY & POTATOES EMPANADAS WITH SALSA VERDE

Steps:

• 1. Preheat oven at 400 degrees. Line a large cookie sheet with parchment paper set aside.
• 2. On stovetop on medium-high heat in a small non-stick pan sprayed with cooking spray add ground turkey, onion, cumin, and fennel seeds. With a spatula break up meat while cooking and cook until meat is no longer pink. Let cool completely.
• 3. In a mixing bowl mix the ground chicken with the chopped potatoes. Mix until well incorporated.
• 4. Unroll pie crust and cut each into 4 pieces.
• 5. Place 1/3 cup of turkey and potatoes mixture in the middle of each crust piece. Fold crust over filling and pinch the edge to secure filing with a sharp knife make small cuts on top of each empanada to let steam escape. Place on cookie sheet.
• 6. Beat egg and brush each empanada with egg wash. Bake in oven 35 minutes.
• 7. Let empanadas rest 5 minutes before serving with salsa verde and sour cream.

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.

TURKEY EMPANADAS

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