Recipe: Turkey Empanadas
Appetizers and SnacksTURKEY EMPANADAS
1 box (15 ounces) refrigerated pie crusts (two 11-inch rounds)
4 ounces cream cheese
2 tablespoons prepared salsa
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 cup Fully Cooked Turkey Breast (any flavor), finely chopped
1 egg, beaten
Additional prepared salsa
Remove pie crust pouches from box; let stand at room temperature 15 to 20 minutes.
Heat cream cheese in small heavy saucepan over low heat; cook and stir until melted.
Add salsa, cilantro, cumin, salt and garlic powder; stir until smooth.
Stir in turkey; remove from heat.
Unfold pie crusts; remove plastic film. Roll out slightly on lightly floured surface. Cut crusts into 3-inch rounds using biscuit cutter. Reroll pie crust scraps and cut enough additional to equal 20 rounds.
Preheat oven to 425F. Line baking sheet with foil.
Place about 2 teaspoons turkey mixture in center of each round. Brush edges lightly with water. Pull one side of dough over filling to form half circle; pinch edges to seal.
Place 10 to 12 empanadas on prepared baking sheet; brush lightly with egg.
Bake 16 to 18 minutes or until lightly browned.
Serve with salsa.
Note: Empanadas can be prepared ahead of time and frozen. Simply wrap unbaked empanadas in plastic wrap and freeze. To bake, unwrap and follow directions, baking 18 to 20 minutes.
1 box (15 ounces) refrigerated pie crusts (two 11-inch rounds)
4 ounces cream cheese
2 tablespoons prepared salsa
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 cup Fully Cooked Turkey Breast (any flavor), finely chopped
1 egg, beaten
Additional prepared salsa
Remove pie crust pouches from box; let stand at room temperature 15 to 20 minutes.
Heat cream cheese in small heavy saucepan over low heat; cook and stir until melted.
Add salsa, cilantro, cumin, salt and garlic powder; stir until smooth.
Stir in turkey; remove from heat.
Unfold pie crusts; remove plastic film. Roll out slightly on lightly floured surface. Cut crusts into 3-inch rounds using biscuit cutter. Reroll pie crust scraps and cut enough additional to equal 20 rounds.
Preheat oven to 425F. Line baking sheet with foil.
Place about 2 teaspoons turkey mixture in center of each round. Brush edges lightly with water. Pull one side of dough over filling to form half circle; pinch edges to seal.
Place 10 to 12 empanadas on prepared baking sheet; brush lightly with egg.
Bake 16 to 18 minutes or until lightly browned.
Serve with salsa.
Note: Empanadas can be prepared ahead of time and frozen. Simply wrap unbaked empanadas in plastic wrap and freeze. To bake, unwrap and follow directions, baking 18 to 20 minutes.
MsgID: 3130371
Shared by: Gladys/PR
In reply to: Recipe: Savory Recipes in a Crust (24)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Savory Recipes in a Crust (24)
Board: Daily Recipe Swap at Recipelink.com
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