Turkey Empanadas Recipes

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TURKEY AND BLACK BEAN EMPANADAS



Turkey and Black Bean Empanadas image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 27m

Yield 4 servings

Number Of Ingredients 9

Reserved roasted turkey (about 2 to 3 cups shredded)
1 (15-ounce) can black beans, drained
1/2 cup shredded pepper Jack or Monterey Jack cheese
1/2 cup shredded Cheddar
1/2 cup prepared salsa
2 tablespoons freshly chopped cilantro leaves
1 teaspoon ground cumin
2 (9-inch) refrigerated pie crusts
1 egg, beaten with water, if desired, for egg wash

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.

TURKEY EMPAñADAS



Turkey Empañadas image

Provided by Orah Raia

Categories     Cheese     Poultry     Tomato     turkey     Fry     Bon Appétit     New Jersey

Yield Makes about 30

Number Of Ingredients 8

1 pound ground turkey
1 large onion, diced
1 8-ounce can tomato sauce
4 teaspoons Cajun seasoning mix
1/2 cup packed grated Monterey Jack cheese (about 2 ounces)
3 7.5-ounce cans refrigerated biscuit dough (10 biscuits per can)
1 egg, beaten to blend
Oil for deep frying

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.

TURKEY EMPANADAS



Turkey Empanadas image

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

2 cups diced cooked turkey (white and dark meat)
1/2 cup chilled gravy
1 1/2 17.3-ounce packages frozen puff pastry (3 sheets), thawed
1 cup mashed potatoes, divided
1 cup stuffing, divided
1 egg white, beaten to blend with 1 teaspoon cold water (for glaze)
Cranberry sauce

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

LEFTOVER TURKEY EMPANADAS RECIPE



Leftover Turkey Empanadas Recipe image

These awesome little handheld turkey pies make great use of holiday dinner leftovers. The filling is made with turkey, mashed potatoes, and dressing.

Provided by Diana Rattray

Categories     Entree     Lunch

Time 34m

Yield 20

Number Of Ingredients 11

1 (14-ounce) package refrigerated pie crust sheets
1 1/2 cups cooked turkey (diced)
1/3 cup turkey gravy (cold, from leftover or a jar)
3/4 cup mashed potatoes (cold, seasoned)
2 tablespoons parsley (finely chopped)
3/4 cup ​ dressing (leftover, bread or cornbread)
Salt (to taste)
Pepper (to taste)
1 egg white
1 teaspoon of water
1 cup cranberry sauce

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

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2009-09-09 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 …
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  • 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.
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TURKEY EMPANADAS RECIPE | MYRECIPES
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2014-06-04 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 …
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GROUND TURKEY EMPANADA (GROUND TURKEY RECIPES) GRANDBABY …
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Estimated Reading Time 2 mins


TURKEY EMPANADAS | COMMUNITY RECIPES | NIGELLA'S RECIPES ...
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2013-08-06 Divide half the cheese evenly among the circles of dough and top with the turkey mixture. Place 2 egg quarters and 3 sliced olives on top of the filling and finish with the remaining cheese. With a pastry brush, moisten the edges of the dough with water. Fold over and seal the edges using a fork. Place the empanadas on a parchment-lined baking ...
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How to make turkey empanadas. The summer holidays are a great time to get your kids into cooking – why not start with these Spanish-inspired treats? This empanada recipe is filled with spiced turkey, peppers and spinach and is an easy way to start practising basic kitchen skills, such as chopping veg and working with pastry. Don’t forget to ...
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