Turkey Potatoes Empanadas With Salsa Verde Recipes

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:

• 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.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and allow to cool slightly; leave oven on.
• Mix turkey, salsa, and chile pepper together in a bowl.
• Make a slice in the top of each potato and scoop out the inside. Place in a bowl and mash. Add turkey-salsa mixture, sour cream, cream cheese, butter, salt, and pepper; mix to desired consistency. Fill potatoes with mixture and sprinkle Mexican cheese on top.
• Return to the oven and bake until heated through, about 15 minutes.

Steps:

• To Prepare the Salsa Picante.
• Prepare the day before you plan to make the empanadas.
• In a medium sized container with a lid, mix all ingredients for the salsa picante.
• Cover tightly, and put in the fridge for at least overnight, preferably a bit longer, in order to let the flavors blend.
• Keep refrigerated until ready to serve.
• To Prepare the Filling.
• In large skillet, sauté hamburger meat, onions, and garlic over medium heat until the hamburger meat is crumbled up and browned.
• In a large pot, combine the browned meat mixture with the remaining filling ingredients.
• Cover mixture with 1/2 inch of water and bring to boil.
• Let boil for one minute, then cover and turn heat to low.
• Simmer, stirring occasionally, for approximately 15-20 minutes, or until the potatoes are tender and the water is absorbed.
• If the water boils out before the potatoes are tender, add more water, 1/4 cup at a time until the potatoes are tender and the water is all absorbed.
• When the filling is ready, turn off heat and allow to cool to room temperature.
• To Prepare the Dough:.
• While the filling mixture is cooling, combine all the dough ingredients in a large bowl.
• Knead until smooth and form.
• When the filling mixture is cooled to room temperature, divide dough into 6 equal parts.
• Roll each part up into a ball, and shape into a circle, approximately 1/8" inch thick (I use my hands for this, I find that a rolling pin only sticks to the dough).
• In the center of each circle, place approximately 2 Tbsp of filling.
• (Leave a margin of about 1/4-1/2" around the filling, in order to fold the empanada).
• Fold the dough in half, so it covers the filling.
• Pinch the edges together.
• If there are any cracks in the dough, or around the edges, simply put a little bit of water on your finger and smooth the cracks together.
• Deep fry the empanadas in hot vegetable oil until the outsides are golden brown.
• Serve with Salsa Picante.

Steps:

• Pre-heat the oven to 400°F.
• Remove one sheet of puff pastry from the freezer and thaw in the refrigerator for about 30 minutes.
• Meanwhile, make the filling by combining the leftover mashed potatoes, shredded turkey, chili powder, parsley, cilantro, salt and freshly ground black pepper in a bowl.
• Once the dough has defrosted, use a little flour to roll out the dough to about 1/8 of an inch thick and cut it in half horizontally.
• Cut each half vertically into 3 equal pieces; you should have 6 squares.
• Place 1/3 cup of the turkey/potato mixture in the middle of each square.
• Fold over each square so one corner meets the other, making a triangle.
• Press the sides down using a fork or pinch with your fingers (if they don't stick, moisten them slightly).
• Repeat with the other five.
• Lay them out onto a parchment-lined baking sheet.
• Brush empanadas with the egg wash so they will get nice and brown.
• Transfer to the oven and bake for 10-15 minutes, until golden.
• Serve either hot or cold.