Description
These turkey empanadas are a delicious way to finish off those Thanksgiving leftovers.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 cup finely chopped onions
- 2 cups finely chopped roasted turkey
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 3 teaspoons minced canned chipotle chile in adobo sauce (use more if you want it spicier)
- 4 teaspoons fresh lime juice
- 1/2 cup minced fresh cilantro
- 2 cups sharp cheddar cheese, shredded
- 2 (14.1 ounces) packages refrigerated pie crusts (see Notes)
- 1 egg, lightly beaten
Instructions
- Make filling. In a large skillet, heat olive oil over medium heat. Add onions and sauté until softened. Add turkey, cumin, salt, and chipotle chile. Mix until warmed through. Remove from heat and let cool slightly. Then stir in lime juice, cilantro and cheese.
- Prep oven and pans. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Cut dough. Unroll 1 piecrust onto a cutting board or other work surface. Using a 4 3/4-inch cookie cutter, cut out three rounds. Gather scraps and re-roll dough 2 more times to get 2 additional rounds. Repeat procedure with remaining piecrusts, making 20 circles total.
- Make empanadas. Working with one round of dough at a time, place 1-2 heaping tablespoons of filling in the center of the dough. Using your fingers, brush the edges of the dough with the beaten egg (this will help seal the empanada). Then pinch the opposite edges of the round together so they meet in the center. Gently pinch around the edges to create a semi-circle and seal the empanada closed, compacting the filling as you go. Lay the empanada on your work surface and firmly crimp the edges with a fork. Transfer the empanada to a prepared baking sheet and repeat with remaining filling and rounds of dough. Lightly brush the tops of the empanadas with any leftover beaten egg.
- Bake. Bake the empanadas until golden brown, 14-16 minutes.
Notes
- Be sure to get the refrigerated pie crust that comes in a box and is not already in a pie plate. I used Pillsbury – Just Unroll! Pie Crust. You will need 2 boxes of pie dough for this recipe.
- I used a 4 3/4-inch plate to cut out the rounds and could get five empanada disks per round of dough by gathering the scraps and re-rolling the dough twice.
- If the dough gets too soft to work with, refrigerate it for a few minutes until firm again.
- Recipe adapted from The America’s Test Kitchen Menu Cookbook.
