Ground Turkey and Vegetable Empanadas
Introduction
These empanadas are low fat, low calorie, high protein and freeze well! They're a staple in our house as a quick lunch or dinner on the go.
Ingredients
30 Loty Empanada wrappers for baking (I prefer these over Goya brand, but whatever you use, just make sure they're supposed to be baked not fried)
3/4lb 93% lean ground turkey
1 medium onion, diced
1 clove garlic, minced
1 15oz can diced tomatoes with lime and cilantro
1/2C frozen peas
1/2C frozen corn
1.5C potatoes, diced and boiled until tender
10 green olives, sliced
1.25C black beans, rinsed
2 hard boiled eggs, diced
1 tsp garlic salt
1 tsp ground black pepper
1 tsp cumin
1 tsp oregano
1/2 tsp paprika
3/4lb 93% lean ground turkey
1 medium onion, diced
1 clove garlic, minced
1 15oz can diced tomatoes with lime and cilantro
1/2C frozen peas
1/2C frozen corn
1.5C potatoes, diced and boiled until tender
10 green olives, sliced
1.25C black beans, rinsed
2 hard boiled eggs, diced
1 tsp garlic salt
1 tsp ground black pepper
1 tsp cumin
1 tsp oregano
1/2 tsp paprika
Directions
1. Preheat oven to 400 degrees
2. Spray cookie sheet with non-stick spray and lay out separate empanada wrappers to thaw
3. Saute onions, turkey, and garlic along with olive oil and spices over med-low heat until onions are translucent and turkey is mostly cooked
4. drain a couple tablespoons of juice off tomatoes and then pour rest of can into pan with turkey, onions, and garlic, simmer 5 minutes to cook off some liquid
5. Remove pan from heat and add peas, corn, potatoes, and beans to pan and mix to heat through
6. Transfer to a separate bowl, add olives and eggs and gently mix
7. spoon a heaping tablespoon onto each thawed wrapper, fold in half and seal by pressing edges together with fingertips
8. bake about 20 minutes until puffy and golden, turn once
9. remove from oven and place on rack to cool
This recipe make 30+ empanadas depending on how full you make them. Once they are cool, you can store them in a freezer bag for a couple of months, but they never last more than a month in my house.
2. Spray cookie sheet with non-stick spray and lay out separate empanada wrappers to thaw
3. Saute onions, turkey, and garlic along with olive oil and spices over med-low heat until onions are translucent and turkey is mostly cooked
4. drain a couple tablespoons of juice off tomatoes and then pour rest of can into pan with turkey, onions, and garlic, simmer 5 minutes to cook off some liquid
5. Remove pan from heat and add peas, corn, potatoes, and beans to pan and mix to heat through
6. Transfer to a separate bowl, add olives and eggs and gently mix
7. spoon a heaping tablespoon onto each thawed wrapper, fold in half and seal by pressing edges together with fingertips
8. bake about 20 minutes until puffy and golden, turn once
9. remove from oven and place on rack to cool
This recipe make 30+ empanadas depending on how full you make them. Once they are cool, you can store them in a freezer bag for a couple of months, but they never last more than a month in my house.
Number of Servings: 30
