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RECIPE
28 INGREDIENTS20 STEPS2hr

Smoky Turkey Empanadas

4.0
1 Ratings
Just about every South American Nation has its own “authentic” version of empanadas. It can be made with beef, pork or poultry, sausage or chorizo. Some are stuffed with peppers and potatoes, others have dried fruit blended into the mix.
Smoky Turkey Empanadas Recipe | SideChef
Just about every South American Nation has its own “authentic” version of empanadas. It can be made with beef, pork or poultry, sausage or chorizo. Some are stuffed with peppers and potatoes, others have dried fruit blended into the mix.
Garlic & Zest
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http://www.garlicandzest.com
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
2hr
Total Time
$2.35
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
4 1/2 cups
3/4 tsp
1 cup
2/3 cup
Water
2 Tbsp
Distilled White Vinegar
1/3 cup
2 cups
or Cherry Tomatoes
1/2
Jalapeño Pepper , deseeded
3 cloves
3/4 tsp
Ground Cumin
1/2 Tbsp
1/4 tsp
1
Lime , zested
3
Medium  Onions , chopped
1
3 cloves
Garlic , minced
1
Tomato , chopped
1/2 cup
Golden Raisins
1 Tbsp
Ground Cumin
1 tsp
Ancho Chili Powder
or Other Chili Powder
1 cup
Queso Fresco , crumbled
1
1 Tbsp
Water
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Nutrition Per Serving

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CALORIES
543
FAT
31.4 g
PROTEIN
18.6 g
CARBS
46.3 g

Cooking Instructions

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Step 1
Cut the Unsalted Butter (1 cup) into chunks. Pulse the butter and All-Purpose Flour (4 1/2 cups) in the work bowl of a food processor until the mixture resembles coarse meal.
Step 2
Beat the Large Eggs (2) , Water (2/3 cup) and Distilled White Vinegar (2 Tbsp) together in a small bowl.
Step 3
Add to the flour mixture, stirring until just incorporated.
Step 4
Turn out onto a lightly floured surface and gather the dough together. Knead gently once or twice, just enough to bring the dough together. Shape into a flat rectangle and chill, wrapped in plastic wrap for at least 1 hour.
Step 5
Adjust oven racks to the top third and bottom third of the oven. Preheat oven to 400 degrees F (200 degrees C).
Step 6
Chop the Onion (1) and Green Bell Pepper (1) . Mince the Garlic (3 cloves) . Heat a large skillet over medium high heat. Add the Olive Oil (3 Tbsp) , onion, bell pepper and garlic and sauté for 4 to 5 minutes until the vegetables soften.
Step 7
Add the Ground Turkey (1 lb) and brown the meat while breaking it apart with the back of a fork or wooden spoon. Add Ground Cumin (3/4 tsp) and Smoked Paprika (1 tsp) .
Step 8
Chop the Tomato (1) . Add the tomatoes, Golden Raisins (1/2 cup) , Ancho Chili Powder (1 tsp) , Salt (3/4 tsp) and Ground Black Pepper (1/2 tsp) . Stir to combine and cook for an additional 3 to 5 minutes until mixture is well blended - adjust seasonings if necessary.
Step 9
Crumble the Queso Fresco (1 cup) . Remove from heat, stir in queso fresco and place the lid on the pan. Set aside.
Step 10
Cut the dough into 4 equal pieces. On a lightly floured work surface, roll out one piece of dough to 1/8-inch thick.
Step 11
Cut the dough into 5-inch rounds and transfer to a baking sheet covered with parchment paper. Repeat until all the dough has been rolled and cut.
Step 12
Mound 2 tablespoons of turkey filling onto the pastry and carefully fold over, pressing along the edge to seal the dough.
Step 13
Use the tines of a fork to press the edge together and make a decorative border.
Step 14
Add the Egg (1) and Water (1 Tbsp) to a small bowl and beat lightly with a fork. Use a pastry brush to paint the empanadas with the egg wash. Bake for 25 minutes, alternating the baking sheets halfway through cooking.
Step 15
Cool on the baking sheet for a few minutes and serve.
Step 16
To make the chunky dipping sauce, preheat the oven to 425 degrees F (220 degrees C). Chop the Onions (2) .
Step 17
Place Olive Oil (3 Tbsp) , Grape Tomatoes (2 cups) , Jalapeño Pepper (1/2) , chopped onion and Garlic (3 cloves) on a baking sheet. Sprinkle with Ground Cumin (1 Tbsp) , Smoked Paprika (3/4 tsp) and Kosher Salt (1/4 tsp) . Toss to coat. Roast vegetables for 20 to 25 minutes.
Step 18
Pick out the garlic, remove the skins and discard them. Add the garlic and the rest of the vegetables to a mini prep food processor and pulse 1 to 2 times.
Step 19
Zest the Lime (1) . Add the lime zest, Apple Cider Vinegar (1 tsp) and Fresh Cilantro (1/2 cup) and pulse to combine. Season to taste.
Step 20
Serve with empanadas. Enjoy!
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Nutrition Per Serving
Calories
543
% Daily Value*
Fat
31.4 g
40%
Saturated Fat
14.3 g
72%
Trans Fat
0.2 g
--
Cholesterol
130.5 mg
44%
Carbohydrates
46.3 g
17%
Fiber
2.8 g
10%
Sugars
8.0 g
--
Protein
18.6 g
37%
Sodium
408.6 mg
18%
Vitamin D
0.8 µg
4%
Calcium
158.3 mg
12%
Iron
3.1 mg
17%
Potassium
320.9 mg
7%
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