Cooking for Real: Bay Ridge Empanadas
- Number of Servings: 12
Ingredients
1 tablespoon olive oil1/2 small onion, chopped2 cloves garlic, minced1/2 pound extra lean ground turkey1/2 teaspoon ground cumin1/2 teaspoon curry powder1/2 teaspoon chili powder1/4 teaspoon allspice1/4 teaspoon dried thymePinch ground cinnamonKosher salt and freshly ground black pepper1/2 cup frozen corn, defrosted1/2 cup shredded white Cheddar4 tablespoons light margarine1 tablespoon sazon seasoning12 store-bought (6-inch) empanada wrappers1 egg, lightly beaten
In a skillet over medium-high heat, add the olive oil. When the oil is warm, add the onion and saute until softened, about 3 minutes. Add the garlic and saute 1 minute more. Stir in the beef, cumin, curry, chili powder, allspice, thyme, cinnamon, and salt and pepper, to taste. Saute, stirring often, until the beef has browned, about 10 minutes. Add the corn and the Cheddar and set aside to cool.
Preheat the oven to 375 degrees F.
Melt the butter with the sazon powder small pan over low heat. Stir well to combine and reserve. Working with 1 wrapper at a time, scoop 2 heaping tablespoons of the filling into the center of the wrapper. Brush the edges of the dough with beaten egg, then fold the dough over to form a half moon, pressing out the air with your fingertips. Use the tines of a fork to pinch and seal the edges, creating a border about 1-inch wide. Repeat with remaining filling and wrappers. Transfer the patties to a baking sheet lined with parchment paper. Using a pastry brush, coat the tops of patties with the reserved sazon butter. Bake according to dough package instructions, or until puffed and lightly browned, about 20 minutes.
Makes 12
Serving Size: makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user SARA2925.
Preheat the oven to 375 degrees F.
Melt the butter with the sazon powder small pan over low heat. Stir well to combine and reserve. Working with 1 wrapper at a time, scoop 2 heaping tablespoons of the filling into the center of the wrapper. Brush the edges of the dough with beaten egg, then fold the dough over to form a half moon, pressing out the air with your fingertips. Use the tines of a fork to pinch and seal the edges, creating a border about 1-inch wide. Repeat with remaining filling and wrappers. Transfer the patties to a baking sheet lined with parchment paper. Using a pastry brush, coat the tops of patties with the reserved sazon butter. Bake according to dough package instructions, or until puffed and lightly browned, about 20 minutes.
Makes 12
Serving Size: makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user SARA2925.
Nutritional Info Amount Per Serving
- Calories: 172.0
- Total Fat: 5.9 g
- Cholesterol: 30.8 mg
- Sodium: 286.3 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 0.8 g
- Protein: 9.4 g
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