My sister gave me,among other things, a 5" empañada maker for Christmas. I decided tonight's dinner would be the perfect time to try it out. It works a treat! Cut out the crust with the bottom, put crust on top, add filling (and egg wash the edge) then fold it over and press to crimp the edges. I can't wait to try other fillings now.
Turkey
Empañadas
6
SP each
Ingredients
- 1⁄2 large uncooked onion(s), diced
- 8 oz uncooked 99% fat-free
ground turkey breast
- 1 cup(s) cooked frozen
yellow corn
- 1 cup(s) frozen baby peas
- Salt
- Pepper
- Onion
powder
- Garlic
powder
- Ground
chipotle pepper
- 2 Pillsbury
Pie Crusts
- Egg wash
Directions
1.
Spray
Pam in sauté pan and sauté onions until soft. Add turkey meat, breaking up
while browning it. Add frozen vegetables and season to taste.
2.
Roll
out one pie crust just a bit. (If you
don’t roll it enough, you can’t get 6 5” circles.)
3.
Cut
out 6 5” circles (or use a 5” empanada maker). Put ¼ cup of filling into center
of circle, brush egg wash around edges. Fold circle in half and crimp edges
well.
4.
Repeat
with second crust. Place pies on parchment lined cookie sheet and brush tops
with egg wash.
5.
Bake
at 375 degrees for 30 minutes.
6.
Alternatively,
flash freeze and pack into airtight container to bake later. To bake frozen
pies, increase baking time to 40-45 minutes.
