Ground Turkey and Vegetable Empanadas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
30 Loty Empanada wrappers for baking (I prefer these over Goya brand, but whatever you use, just make sure they're supposed to be baked not fried)3/4lb 93% lean ground turkey1 medium onion, diced1 clove garlic, minced1 15oz can diced tomatoes with lime and cilantro1/2C frozen peas1/2C frozen corn1.5C potatoes, diced and boiled until tender10 green olives, sliced1.25C black beans, rinsed2 hard boiled eggs, diced1 tsp garlic salt1 tsp ground black pepper1 tsp cumin1 tsp oregano1/2 tsp paprika
1. Preheat oven to 400 degrees
2. Spray cookie sheet with non-stick spray and lay out separate empanada wrappers to thaw
3. Saute onions, turkey, and garlic along with olive oil and spices over med-low heat until onions are translucent and turkey is mostly cooked
4. drain a couple tablespoons of juice off tomatoes and then pour rest of can into pan with turkey, onions, and garlic, simmer 5 minutes to cook off some liquid
5. Remove pan from heat and add peas, corn, potatoes, and beans to pan and mix to heat through
6. Transfer to a separate bowl, add olives and eggs and gently mix
7. spoon a heaping tablespoon onto each thawed wrapper, fold in half and seal by pressing edges together with fingertips
8. bake about 20 minutes until puffy and golden, turn once
9. remove from oven and place on rack to cool
This recipe make 30+ empanadas depending on how full you make them. Once they are cool, you can store them in a freezer bag for a couple of months, but they never last more than a month in my house.
2. Spray cookie sheet with non-stick spray and lay out separate empanada wrappers to thaw
3. Saute onions, turkey, and garlic along with olive oil and spices over med-low heat until onions are translucent and turkey is mostly cooked
4. drain a couple tablespoons of juice off tomatoes and then pour rest of can into pan with turkey, onions, and garlic, simmer 5 minutes to cook off some liquid
5. Remove pan from heat and add peas, corn, potatoes, and beans to pan and mix to heat through
6. Transfer to a separate bowl, add olives and eggs and gently mix
7. spoon a heaping tablespoon onto each thawed wrapper, fold in half and seal by pressing edges together with fingertips
8. bake about 20 minutes until puffy and golden, turn once
9. remove from oven and place on rack to cool
This recipe make 30+ empanadas depending on how full you make them. Once they are cool, you can store them in a freezer bag for a couple of months, but they never last more than a month in my house.
Nutritional Info Amount Per Serving
- Calories: 129.9
- Total Fat: 5.4 g
- Cholesterol: 19.7 mg
- Sodium: 299.2 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 1.0 g
- Protein: 4.6 g
Member Reviews
-
IRONGRACE
We really loved these! It would be wonderful if you could get lower fat and whole grain wrappers. That is the only improvement I would want to make for these. Very Yummy! The olives make a nice touch. 5 stars!!!! (even if I can't make them stick on the rating screen for some reason) - 6/7/10
-
MARYELLEN301
to NONNAOF2,,,I find Empanada wrappers in the frozen foods section of markets that have a large Latino population. Goya makes "Grande" ones as well as regular size ones. You can also go to YouTube and see how to do the traditional "fold" on the Empanadas. Makes for a great presentation! - 6/9/16