Given the great ingredients, I expected a more flavorful empanada. I substituted the crumbles for groung turkey (this may have been why it wasn't as flavorful). I also found it a little dry; again maybe b/c of the ground turkey.
Our empanada recipe uses refrigerated pie dough rather than the traditional homemade pastry. Be sure to let the pie dough come to room temperature before rolling to 1/8-inch thickness
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- Calories: 120
- Fat: 7.0g
- Saturated fat: 2.8g
- Protein: 1.9g
- Carbohydrate: 12.4g
- Cholesterol: 4mg
- Iron: 0.3mg
- Sodium: 112mg
- Calories from fat: 52%
- Fiber: 0.3g
- Calcium: 5mg
- 1 teaspoon olive oil
- 1/2 (12-ounce) package burger-style recipe crumbles
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 garlic clove, minced
- 2 tablespoons golden raisins
- 2 tablespoons chopped pimiento-stuffed olives
- 1 tablespoon chopped sliced almonds, toasted
- 1 tablespoon fresh lime juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground allspice
- 1/2 jalapeño pepper, seeded and minced
- 2 (15-ounce) packages refrigerated pie dough (such as Pillsbury)
- Cooking spray
- Preheat oven to 425°.
- Heat oil in a large nonstick skillet over medium heat. Add crumbles and next 3 ingredients. Cook 3 to 4 minutes, stirring often. Add raisins and next 7 ingredients; cook 3 minutes.
- Roll each crust to 1/8-inch thickness. Cut 9 circles out of each crust, using a 4- inch cookie cutter. Spoon 1 heaping tablespoonful mixture into center of each circle. Moisten edges of dough with water. Fold over and press edges of dough with a fork to seal. Place on a baking sheet coated with cooking spray. Lightly coat tops of empanadas with cooking spray.
- Bake at 425° for 14 minutes or until lightly browned. Serve with chutney, salsa, or sour cream.
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