This empanada filling is an adaptation of the Cuban Picadillo recipe on SkinnyTaste.com. http://www.skinnytaste.com/2008/03/picadillo-6-ww-pts.html
Ingredients:
1lb ground turkey
2 small/medium white or yellow onions, finely chopped
1/2 green bell pepper, finely chopped
1 serrano pepper, minced (you can remove the seeds if you don't want the extra heat)
5 cloves of garlic, minced
1 tbsp capers and 1 tsp extra caper juice (alcaparrado would be the most authentic, and green olives would work too)
Large handful fresh cilantro, minced
1 regular-sized can tomato sauce
2 tsp ground cumin
2 tsp ground coriander
2, 10-pack frozen empanada shells (Goya makes these)
Salt and pepper to taste
1 egg, beaten
1. Thaw the empanada shells. A paper separates each shell, so they won't stick to each other.
2. Brown the ground turkey in a large pot, breaking up the meat into small bits. Add onions and green pepper. Sauté together until onions are translucent.
3. Add garlic, serrano pepper, capers and caper juice and continue to cook on medium heat.
4. Add tomato sauce and cilantro, stir, and cook for 20 to 25 minutes.
5. Preheat the oven to 400 degrees. Turn off the heat and let the mixture cool a bit. I find it easiest to spoon the mixture into a bowl and place it next to your work station. Lightly grease a cookie sheet.
6. Place a rounded tablespoon of filling in a shell and fold over to seal, pressing the edges firmly. If the dough is a bit dry and not sticking to itself, wet the edge of the shell with some water. You may find it easier to hold the shell in your hand and seal it together before placing it on the tray (this is how I do it), or you can place the shell on the pan and fold it over there. Crimp the edges with a fork to seal the empanada.
7. Once your pan is full, brush each empanada with the beaten egg.
8. Bake the empanadas until they're golden brown (about 15 to 20 minutes).
I usually enjoy my empanadas with ketchup, but some queso would be great too. Refrigerate leftovers in a plastic bag or tupperware. Reheat in the toaster or oven!
2 small/medium white or yellow onions, finely chopped
1/2 green bell pepper, finely chopped
1 serrano pepper, minced (you can remove the seeds if you don't want the extra heat)
5 cloves of garlic, minced
1 tbsp capers and 1 tsp extra caper juice (alcaparrado would be the most authentic, and green olives would work too)
Large handful fresh cilantro, minced
1 regular-sized can tomato sauce
2 tsp ground cumin
2 tsp ground coriander
2, 10-pack frozen empanada shells (Goya makes these)
Salt and pepper to taste
1 egg, beaten
1. Thaw the empanada shells. A paper separates each shell, so they won't stick to each other.
2. Brown the ground turkey in a large pot, breaking up the meat into small bits. Add onions and green pepper. Sauté together until onions are translucent.
3. Add garlic, serrano pepper, capers and caper juice and continue to cook on medium heat.
4. Add tomato sauce and cilantro, stir, and cook for 20 to 25 minutes.
5. Preheat the oven to 400 degrees. Turn off the heat and let the mixture cool a bit. I find it easiest to spoon the mixture into a bowl and place it next to your work station. Lightly grease a cookie sheet.
6. Place a rounded tablespoon of filling in a shell and fold over to seal, pressing the edges firmly. If the dough is a bit dry and not sticking to itself, wet the edge of the shell with some water. You may find it easier to hold the shell in your hand and seal it together before placing it on the tray (this is how I do it), or you can place the shell on the pan and fold it over there. Crimp the edges with a fork to seal the empanada.
7. Once your pan is full, brush each empanada with the beaten egg.
8. Bake the empanadas until they're golden brown (about 15 to 20 minutes).
I usually enjoy my empanadas with ketchup, but some queso would be great too. Refrigerate leftovers in a plastic bag or tupperware. Reheat in the toaster or oven!
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