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Categories:
ground turkey onion garlic cumin Coriander chili powder chili flakes salt tomato paste red bell pepper zucchini Cheddar cheese pastry egg
Viewed: 5 - Published at: 5 years agoIngredients
- 1 pound Ground Turkey
- 1 whole Onion, Small, Diced
- 2 cloves Garlic, Minced
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Chili Powder
- 1/4 teaspoons Chili Flakes, More To Taste If You Like Heat!
- 1 pinch Salt To Taste
- 1/2 cans (6 Oz. Can) Tomato Paste
- 1/2 whole Red Bell Pepper, Small Diced
- 1/2 whole Zucchini, Small Diced
- 1- 1/2 cup Shredded Cheddar Cheese (optional)
- 1 package Puff Pastry, Defrosted 40 Minutes At Room Temperature
- 1 whole Egg (for Egg Wash)
Method
- Brown the ground turkey in a tablespoon of oil (vegetable/olive oil) at medium-high heat until mostly cooked through.
- Add the onion, garlic, and spices and cook for 4 minutes longer.
- Add the tomato paste, bell pepper, and zuchini, and cheese, stir to combine, remove from heat.
- When pastry dough is thawed, dust work surface lightly with flour and roll the first sheet slightly.
- Cut 3 circles in the dough and add 1 teaspoon 1 1/2 teaspoons of the mixture to the center of each circle.
- Wipe the edges with a bit of water, fold over to make a half-moon shape and seal by crimping with a fork.
- Repeat with remaining sheet (should make about 20).
- Whisk one egg with a bit of water and brush all empanaditas and place on baking sheet.
- Either bake right away at 375F for 15 minutes or freeze (for up to a month) and bake when needed.
- Additional options: Add black beans and/or cilantro to the mixture (I would have but I didnt have any).
- Serve with sour cream and a smooth guacamole.
