Mini Turkey Empanadas Recipe
Mini turkey empanadas are small vegetable and turkey empanadas. Spiced with cumin and garlic, the turkey empanadas are flavored with parsley, oregano and red pepper. The cooked turkey and vegetable filling is filled in the empanada pastries and baked to a golden brown finish.
Ingredients
1 pound ground turkey
1 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
1 can (16 ounces) tomatoes, drained and' crushed
1 tablespoon dried parsley
1 teaspoon each dried cilantro and cumin seed
1/2 teaspoon each dried oregano and red pepper flakes
1/8 teaspoon black pepper
2 packages (15 ounces each) refrigerated pie crusts
Nonstick cooking spray
Directions
In large nonstick skillet, over medium-high heat, saute turkey, onion, green pepper and garlic 5 to 6 minutes or until turkey is no longer pink and vegetables are tender.
Stir in tomatoes, parsley, cilantro, cumin, oregano, pepper flakes and black pepper.
Reduce heat to medium and cook 10 to 15 minutes, stirring constantly, or until any liquid is evaporated.
Remove skillet from heat and cool.
Using 3-inch round biscuit cutter, cut 12 rounds from each pie crust, rerolling remaining crust to yield 48 rounds.
Spoon heaping teaspoonful of filling in center of each round.
Fold each pastry in half and pinch edges together to seal.
Place mini empanadas on two 15x10-inch cookie sheets lightly coated with nonstick cooking spray.
Bake at 400°F 15 to 20 minutes or until mini empanadas are golden brown
Stir in tomatoes, parsley, cilantro, cumin, oregano, pepper flakes and black pepper.
Reduce heat to medium and cook 10 to 15 minutes, stirring constantly, or until any liquid is evaporated.
Remove skillet from heat and cool.
Using 3-inch round biscuit cutter, cut 12 rounds from each pie crust, rerolling remaining crust to yield 48 rounds.
Spoon heaping teaspoonful of filling in center of each round.
Fold each pastry in half and pinch edges together to seal.
Place mini empanadas on two 15x10-inch cookie sheets lightly coated with nonstick cooking spray.
Bake at 400°F 15 to 20 minutes or until mini empanadas are golden brown
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