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mini turkey empanadas recipe

Mini Turkey Empanadas

mini turkey empanadas recipe

Katie here – I made these mini-turkey empanadas as part of our big Food Photography day.  To be honest, I didn’t even know what empanadas were, and I was really concerned that the empanadas would be TOO mini.

But they weren’t.  They were perfect.  As soon as they were cool enough to touch, I was sampling them, and my friend and I quickly devoured the extras that weren’t needed for the photo shoot.

Although the pie crust adds some calories, ground turkey breast is so lean that these still come in under 400 calories per serving.  And the filling was so absolutely delicious – I’d use it in a tortilla or on top of nachos, too.

One last thing I have to add – these would be a great snack to freeze and reheat, and of course they’d be great for the big game!

 

Mini Turkey Empanadas
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Ingredients
  1. 1 pound ground turkey
  2. 1 cup chopped onion
  3. 1/2 cup chopped green bell pepper
  4. 1 clove garlic, minced
  5. 1 (16 ounce) can tomatoes, drained and crushed
  6. 1 tablespoon chopped parsley
  7. 1 teaspoon dried cilantro
  8. 1 teaspoon cumin
  9. 1/2 teaspoon dried oregano leaves
  10. 1/2 teaspoon crushed red pepper flakes
  11. 1/8 teaspoon black pepper
  12. 2 (15 ounce) packages refrigerated pie crusts (4 crusts)
Instructions
  1. 1. Wash hands.
  2. 2. In large nonstick skillet over medium-high heat, cook and stir turkey, onion, green pepper and garlic for 5 to 6 minutes or until turkey is no longer pink and vegetables are tender.
  3. 3. Stir in tomatoes, parsley, cilantro, cumin, oregano, red pepper flakes and pepper. Reduce heat to medium and cook 10 minutes, stirring constantly, or until liquid is evaporated. Remove skillet from heat and cool.
  4. 4. Using a 3 inch round biscuit cutter, cut 12 rounds from each pie crust for a total of 48.
  5. 5. Spoon heaping teaspoon of filling in center of each round. Fold pastry in half and pinch edges together to seal.
  6. 6. Lightly coat 2 (15x10x1-inch) baking sheets with nonstick spray. Place empanadas on baking sheets and bake in a preheated 400 degree F oven for 15 to 20 minutes or until mini empanadas are golden brown.
Notes
  1. Makes 12 servings (4 per serving)
  2. Serve with sour cream and chopped green onion.
  3. 1 serving: calories 399, protein 8.9 g, fat 22.5 g (saturated 9.1 g), cholesterol 43.1 mg, sodium 386.5 mg, carbohydrate 3.7 g, fiber 1.1 g
Iowa Turkey Federation http://iowaturkey.org/
turkey peppers recipe

Atomic Turkey Pepper Recipe

turkey peppers recipe

 

 

Atomic Turkey Pepper
Tasty appetizers; prepare in advance and grill!
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Ingredients
  1. 15 peppers - Jalapeño, mini sweet red, yellow or green
  2. peppers to make 30 pieces
  3. 1 package turkey bacon, cut in half
  4. 1 pkg. Hillshire Farm® Turkey Lit'l Smokies®
  5. 2, 8 ounce packages cream cheese
  6. 2 cups grated Monterey Jack cheese with jalapeño peppers
Instructions
  1. 1. Slice the peppers lengthwise to form two pieces. Using a spoon, remove the seeds and membrane.
  2. 2. Mix the cream cheese and Monterey Jack cheese. Fill the hollowed out portion of the peppers with the cheese mixture.
  3. 3. Place one Lit'l Smokies® on top of the cream cheese mixture. Wrap the half slice of bacon around the pepper. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.
  4. Refrigerate or freeze until ready to use. They can be kept in the fridge for up to 24 hours before grilling.
  5. 4. Place top side down on a medium heat grill until the bacon is crisp.
  6. Flip to the pepper side and cook until the pepper is tender and the
  7. bacon is browned. Keep the lid covered while cooking.
  8. * To cook in the oven: Bake in the oven, set at 425 F, for 20-30 minutes
  9. or until the bacon is browned.
Iowa Turkey Federation http://iowaturkey.org/