How to Make Turkey Empanadas

Looking for something different for dinner? Try these turkey empanadas. They're a healthier alternative to the regular beef empanadas.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 pound ground turkey
• 1 medium onion
• 1/2 cup stuffed Spanish olives
• 1/2 dried cranberries
• 2 tsp sofrito
• 2 tsp ground flax seed
• 1 10-pak dough disc
• canola oil for frying

1. 
    
   Cook meat until it is no longer pink.

   Spray frying pan with non-stick spray. Turkey has less fat than beef and will produce little to no grease. Cook meat until it is no longer pink.

2. 
    
   Ground flax seed is loaded with healthy omega 3's.

   Add ground flax seed to mixture. Flax seed is loaded with healthy omega 3's which help to lower cholesterol. Keep flame low and continue cooking.

3. 
    

   Add chopped onion. Mix in chopped Spanish olives, dried cranberries, and sofrito. Mix well.

4. 
    
   Allow mixture to cool before filling discs.

   Transfer mixture to a large bowl to cool. Using a hot mixture will cause the dough discs to melt. Mixture can be refrigerated.

5. 
    
   Keep plastic separators on while filling.

   Using defrosted dough discs, begin placing cooled mixture to the middle of the disc. Use about 2-3 tablespoons. Keep the plastic paper, that separates the discs, on while filling. It keeps the dough from sticking to your hands.

6. 
    

   Gently fold the disc in half, pressing the edges closed. Use a fork to secure the edges. I recommend filling and sealing all the discs before you begin to fry.

7. 
    

   Fill frying pan with enough canola oil to cover half of the empanada. Heat oil. Place empanadas in hot oil, being careful not to splatter. Cook empanadas for about a minute on each side. They will become bubbly and light brown. Remove from heat and place on a paper towel covered plate to drain.

8. 
    

   Serve empanadas warm with white rice and red beans.

Tips & Warnings

• Keep the plastic separators on the discs until they are being placed in the oil. It keeps the dough from sticking to your hands.
• Make extra and store in a plastic container, lined with a paper towel, in the refrigerator
• Cook meat well, until it is no longer pink.
• Use caution when cooking with hot oil.

[tammyfrost]

on 12/9/2009 Sounds good. Interesting and good way to get rid of Thanksgiving leftovers.

[jsscouter]

on 10/4/2009 Thanks for the step by step article. I will have to try these!

[Alishamitchum]

on 8/13/2009 sounds great!

[hlthychoclitnut]

on 8/5/2009 sounds yummy !!!

[SimplyCuttings]

on 7/2/2009 I've never had these. Can't wait to try them.