National Empanada Day
This could easily be made with refrigerated biscuits too. If you don’t have (or can’t find) chipotle in adobo, use a jalapeno instead or buy your tomatoes with chopped green chilies mixed in. Maybe add some cheese to the mixture as well (I was trying to keep mine some what healthy though!!) Serve with salsa, sour cream, and/or guacamole on the side.
Spiced Turkey Empanadas
Adapted from Self Magazine
1/2 onion, chopped
2 cloves garlic, minced
1/2 pound white-meat ground turkey
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon sweet chili powder
1 tablespoon olive oil
1 can (15 ounce) diced tomatoes, drained
1 cup green or black olives, chopped
1 chipotle pepper with adobo sauce, minced
Vegetable oil cooking spray
1 pound raw, refrigerated pizza dough
- Heat oven to 400°F.
- Heat oil in a large skillet over medium high heat. Add the onion and cook until softened. Add the garlic and saute for another 1 minute. Sprinkle the turkey with the salt, pepper, cumin and chili powder. Increase the skillet to high heat and add the turkey.
- Cook the turkey, breaking up with a wooden spoon, 3 to 4 minutes. Stir in tomatoes, olives, and chipotle. Cover; reduce heat to low. Simmer until turkey is cooked through and tomatoes are soft, 3 to 4 minutes.
- Coat a large cookie sheet with cooking spray. Cut dough into 8 equal portions. Pull dough into 8 flat disks, each 4 inches in diameter. Top each round with 1/4 cup turkey filling. Fold dough in half and fold bottom edge over top. Press closed. Transfer to cookie sheet and coat empanadas with cooking spray. Bake until dough is firm and golden brown, 10 to 15 minutes. Transfer to a wire rack to cool. Store empanadas in an airtight container in the fridge for up to 3 days.