Taco Empanadas
User Reviews
4.6
Taco Empanadas
Description
Taco Empanadas feature a ground turkey filling spiced with cumin, chili powder, paprika, and oregano, combined with minced onion, bell pepper, and tomato sauce. The turkey is browned and simmered until the mixture is dry to prevent soggy dough. The dough itself is made by mixing flour, baking powder, salt, and Greek yogurt into a crumbly mixture, then kneaded until tacky but not sticky and rolled thin. Empanadas are formed by cutting circles from the dough and filling them with the turkey mixture. This baking method produces a lightly risen, tender crust that holds a flavorful filling well.
The moderate spices and use of Greek yogurt-based dough differentiate these empanadas, emphasizing a balance between hearty meat filling and a soft but structured dough. This recipe suits cooks who enjoy hand-shaped pastries with flexible spice levels and a baked texture rather than fried.
Ingredients
- 1/2 pound ground turkey 93% lean
- 1 cup all-purpose flour 5 oz, unbleached, or whole wheat flour
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
- 1/2 teaspoon cumin
- 3/4 teaspoon kosher salt (use less if using table salt)
- 1/2 teaspoon kosher salt
- 1 cup Greek yogurt use Stonyfield or Fage, not regular yogurt, not Chobani, it will be too sticky, non-fat
- 1/4 teaspoon chili powder
- 1 egg beaten, whole
- 1/4 teaspoon paprika
- 1/4 teaspoon oregano
- 1/4 onion minced, small
- 1 tablespoon bell pepper (minced)
- 2 tablespoons water
- 2 ounces tomato sauce 1/4 can, canned
- 5 tbsp Mexican cheese part-skim shredded blend
Instructions
- Brown turkey in a large skillet breaking it into smaller pieces as it cooks.
- Preheat oven to 375F.
- When no longer pink add dry seasoning and mix well.
- Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
- Add the onion, pepper, water and tomato sauce and cover.
- In a medium bowl combine the flour, baking powder and salt and whisk well.
- Simmer on low for about 15 minutes, uncover and simmer until dry, about 8 to 12 minutes. You don’t want any liquid remaining, it will make the dough soggy.
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
- Place on a floured work surface and roll the dough out until it’s very thin. Cut circles about 4-3/4 inches (I used a small work bowl turned upside down) cut out as many rounds as you can.
- With the remaining dough, roll out and form into more rounds. I got 10 altogether.
- Place 2 tablespoons of the meat mixture on each round topped with 1/2 tablespoon cheese.
- Brush the edges with egg wash then fold the edge over and crimp with a fork.
- Transfer to the baking sheet and brush the tops with egg wash.
- Bake in the center of the oven for 22 minutes, or until golden
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Serving | 1empanada | |
| Calories | 112kcal | 6% |
| Carbohydrates | 11.5g | 4% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 36.5mg | 12% |
| Sodium | 254mg | 11% |
| Fiber | 0.5g | 2% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
