Turkey Empanadas

Turkey Empanadas
Yield: 10 empanadas Prep 15 mins Bake 375°F 20 mins Cook 11 mins

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 poblano peppers, seeded and chopped (see Note)
  • 1 1/4 pounds ground turkey
  • 1/2 cup dark seedless raisins
  • 1/4 pimento-stuffed olives, chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cinnamon
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 teaspoon black pepper
  • 2 packages (14 ounces each) frozen empanada wrappers, thawed (see Note)

Make It

1. Heat oven to 375 degrees F.

2. Heat oil in a large skillet over medium-high heat. Add onion and poblano; cook, stirring occasionally, 5 minutes, until onion is translucent.

3. Add ground turkey to skillet, breaking apart with a wooden spoon. Cook an additional 5 minutes. Stir in raisins, olives, tomato paste, cinnamon, sugar, salt and pepper. Cook 1 minute; remove from heat.

4. Spread 1 dough disc on a work surface. Brush rim with egg. Dollop 2 slightly rounded tablespoons turkey filling into center of disc. Fold dough over to form half moon shape. Press edge and seal with the tines of a fork.

5. Transfer empanadas to 2 large baking sheets, 10 per sheet. Brush with egg. Repeat with remaining wrappers, filling and egg.

6. Bake in 375 degree F oven for 20 minutes, or until lightly browned and shiny. Let cool slightly before serving. Makes 10 empanadas.

Nutrition Facts

Amount Per Serving: cal. (kcal): 184, Fat, total (g): 6, chol. (mg): 33, sat. fat (g): 1, carb. (g): 25, fiber (g): 2, pro. (g): 9, sodium (mg): 328, Percent Daily Values are based on a 2,000 calorie diet.