Turkey Empanadas
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 272.3
- Total Fat: 12.4 g
- Cholesterol: 34.0 mg
- Sodium: 934.6 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 0.7 g
- Protein: 13.0 g
View full nutritional breakdown of Turkey Empanadas calories by ingredient
Introduction
A wonderful lower fat meat pie dish. A great dish to take for Thanksgiving. A wonderful lower fat meat pie dish. A great dish to take for Thanksgiving.Number of Servings: 24
Ingredients
-
2 pkgs Smoked Turkey Sausage links (12 links)
1 pound lean ground turkey meat
6 pkgs Low Fat Crescent rolls (48 total rolls)
12 tsp (to taste) Worcestershire sauce
1 cup brown gravy (from powder mix is fine)
6 tbsp ground sage
4 tbsp garlic powder
3 tbsp paprika
1 egg white
Directions
Requires: Food processor, baking sheet
Cut ends off all turkey sausage links and get rid of ends (animals love them).
Put links into a food processor and ground until almost a paste.
Place ground turkey sausage into frying pan at medium heat. Add ground lean turkey meat and sage.
Brown meat until cooked completely, then return it to food processor and ground entire mixture into that same chunky paste texture. You will need to do this in multiple batches as its too much for food processor to handle at once.
Return meat to pan on low heat and spread evenly across bottom of pan. Boil a little water and use powder gravy mix to make about 1 cup of gravy.
Add gravy, garlic powder and Worcestershire sauce to meat mixture and continue to heat over low heat stirring occasionally to make sure all flavors blend well and permeate the meat (maybe 10-15 minutes).
Put meat into a storage dish and let it cool in refrigerator for a while so that meat is easier to handle and shape.
Now open crescent rolls and note how they are shaped triangular and connected in two-rolls to form a rectangle. Take each rectangle (2 rolls) and pinch the perforated seam back together to make it a continuous rectangle shape. Then smash out just a little bit (make it wider).
Place about a small ice cream scoop worth of meat mixture into each square, and fold over in half (making almost a square). Pinch the three sides that aren't closed to form a seam so meat doesn't leak out when cooking. Push top down a little bit so its a little more flat. Pinch dough together anywhere there is an opening or hole to keep it closed to meat doesn't leak out.
Place meat pies on to baking sheet and cover each with some of the egg white mixture (egg white beat with a little hot water). Brush egg white on to top of each meat pie and then dash a little paprika on the top.
Bake according to directions on crescent roll package. Mine was 375F for 12-14 minutes. Just check until they are a nice golden brown color.
Number of Servings: 24
Recipe submitted by SparkPeople user KINGTERMITE.
Cut ends off all turkey sausage links and get rid of ends (animals love them).
Put links into a food processor and ground until almost a paste.
Place ground turkey sausage into frying pan at medium heat. Add ground lean turkey meat and sage.
Brown meat until cooked completely, then return it to food processor and ground entire mixture into that same chunky paste texture. You will need to do this in multiple batches as its too much for food processor to handle at once.
Return meat to pan on low heat and spread evenly across bottom of pan. Boil a little water and use powder gravy mix to make about 1 cup of gravy.
Add gravy, garlic powder and Worcestershire sauce to meat mixture and continue to heat over low heat stirring occasionally to make sure all flavors blend well and permeate the meat (maybe 10-15 minutes).
Put meat into a storage dish and let it cool in refrigerator for a while so that meat is easier to handle and shape.
Now open crescent rolls and note how they are shaped triangular and connected in two-rolls to form a rectangle. Take each rectangle (2 rolls) and pinch the perforated seam back together to make it a continuous rectangle shape. Then smash out just a little bit (make it wider).
Place about a small ice cream scoop worth of meat mixture into each square, and fold over in half (making almost a square). Pinch the three sides that aren't closed to form a seam so meat doesn't leak out when cooking. Push top down a little bit so its a little more flat. Pinch dough together anywhere there is an opening or hole to keep it closed to meat doesn't leak out.
Place meat pies on to baking sheet and cover each with some of the egg white mixture (egg white beat with a little hot water). Brush egg white on to top of each meat pie and then dash a little paprika on the top.
Bake according to directions on crescent roll package. Mine was 375F for 12-14 minutes. Just check until they are a nice golden brown color.
Number of Servings: 24
Recipe submitted by SparkPeople user KINGTERMITE.