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Mini Turkey Empanadas Recipe
|Ground skinless turkey breast||1⁄2 Pound|
|Onion||1⁄2 Small, finely chopped|
|Chopped green olives||1⁄4 Cup (4 tbs)|
|Toasted shelled pepitas||2 Tablespoon, chopped (Green Pumpkin Seeds)|
|Tomato paste||1 Tablespoon|
|Chili powder||1 3⁄4 Teaspoon|
|Ground cumin||1 Teaspoon|
|Wonton wrappers||30 (3 Inch, Round Shaped)|
|Egg white||1 , beaten|
Serving size: Complete recipe
Calories 1322 Calories from Fat 257
% Daily Value*
Total Fat 30 g45.8%
Saturated Fat 4.5 g22.5%
Trans Fat 0 g
Cholesterol 114.7 mg
Sodium 3461.4 mg144.2%
Total Carbohydrates 173 g57.8%
Dietary Fiber 12 g48.1%
Sugars 5.8 g
Protein 96 g191.4%
Vitamin A 63% Vitamin C 23.4%
Calcium 23.1% Iron 108.6%
*Based on a 2000 Calorie diet
Add the turkey and onion; cook, breaking up the meat with a wooden spoon, until no longer pink and most of the liquid has evaporated, about 5 minutes.
Stir in the olives, pepitas, tomato paste, chili powder, cumin, and salt; cook, stirring, for 2 minutes.
Transfer the turkey mixture to a bowl and set aside to cool.
Preheat the oven to 400°F Spray a baking sheet with non-stick spray.
Arrange 6 wonton wrappers on a work surface.
Brush the edges of the wrappers lightly with the egg white.
Spoon 1 tablespoon of the filling in the center of each; fold the wrappers in half on the diagonal, making half moons, and press the edges together to seal.
Place on the baking sheet and repeat with the remaining filling and wrappers.