Turkey Empanadas Recipe 445

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.

Steps:

• Melt the butter in a medium size frying pan. Add the onions, tomatoes, bell pepper, garlic, achiote, and cumin. Cook for 10 minutes over medium low heat, stirring occasionally. Mix in the shredded turkey and stir well. Add the turkey gravy mix and balsamic vinegar; continue cooking over low heat for another 5 minutes. Let the turkey filling cool down, and then add in the chopped oregano. To assemble the empanadas spoon the turkey mixture onto the center of each empanada disc. Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white acts as a natural "glue" that helps seal the empanada. Fold the empanada disc and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers. To seal the edges further you can use a fork to press down and finish sealing the empanadas. Let the empanadas rest in the refrigerator for at least 30 minutes or until ready to bake, this will help them seal better and prevent leaks. Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake. Pre-heat the oven to 400 F and bake for 20-25 minutes or until golden, exact time will depend on the size of the empanadas and your oven. Serve warm.

Steps:

• Beat cream cheese spread and butter in large bowl with mixer until blended. Gradually beat in flour; shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add garlic; cook and stir 30 sec. or until fragrant. Add turkey and chili powder; cook 5 min. or until turkey is no longer pink, stirring frequently to break up meat. Transfer to medium bowl. Stir in cheese, beans, onions and cilantro. Cool completely.
• Heat oven to 400ºF. Roll out dough on lightly floured surface to 24x16-inch rectangle. Use 4-inch cookie cutter to cut dough into 24 rounds, rerolling scraps as necessary.
• Spoon 1 Tbsp. turkey mixture onto center of each round; brush edge with egg. Fold in half; seal edges with fork. Place on baking sheets sprayed with cooking spray. Cut small slits in tops to allow steam to escape; brush with remaining egg.
• Bake 18 to 20 min. or until golden brown. Serve with salsa.

Steps:

• In a large skillet over medium-high heat, saute turkey, garlic, onion, and green pepper until turkey is no longer pink in center. Stir in parsley, cilantro, cumin, oregano, red pepper flakes, and black pepper. Stirring occasionally, cook over medium heat about 15 minutes or until most the liquid is reduced.
• Preheat oven to 400 degrees F (200 degrees C).
• Spray cookie sheet with non-stick oil. Unfold one pie crust on one side of cookie sheet. Carefully spread one half of meat mixture to within 1-inch of one-half pie crust. Brush 1 inch of pie crust with egg white. Encase meat by folding other half of pie crust over meat mixture. Using a fork, press edges of crust together and pierce top of crust to make holes to allow steam to escape.
• Repeat steps with remaining ingredients and pie crust on other side of cookie sheet.
• Bake at 400 degrees F. 20 to 25 minutes. To serve, cut each empanada into 3 wedges.

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.

Steps:

• Heat dressing in large skillet on medium-high heat. Add turkey, onions, carrots and garlic; cook 5 to 7 min. or until turkey is cooked through, stirring occasionally. Remove from heat. Stir in beans, cheese, cilantro and pepper; set aside.
• Preheat oven to 400ºF. Unroll 1 of the pie crusts on large baking sheet sprayed with cooking spray. Spread half of the turkey mixture onto half of the crust to within 1 inch of edges. Fold crust in half to enclose filling. Fold over 1/2-inch-wide rim around pastry to seal all edges. Repeat with remaining pie crust and filling. Cut several slits in top of each to permit steam to escape.
• Bake 25 min. or until golden brown. Cut each empanada into four wedges to serve.