Chill the filling before forming the empanaditas to help the dough stay tender. Rotate the baking sheets halfway through baking to ensure even browning. Serve with salsa verde.
12 ounces ground turkey breast
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup water
1 (6-ounce) can no-salt-added tomato paste
1 cup reduced-fat shredded cheddar cheese
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
3/4 cup ice water
How to Make It
To prepare filling, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add turkey; cook 5 minutes or until browned, stirring to crumble. Stir in chili powder, cumin, 1/2 teaspoon salt, and pepper; cook 1 minute, stirring often. Stir in 1/2 cup water and tomato paste. Cook 2 minutes or until turkey mixture thickens. Remove from heat; stir in cheese. Place in a bowl, and cool to room temperature; cover and chill 30 minutes.
To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, sugar, and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add 3/4 cup ice water through the food chute, processing just until combined (do not form a ball). Turn the dough out onto a floured surface; knead lightly 4 times with floured hands.
Divide the dough into 24 portions. Working with 1 portion at a time (cover remaining portions to keep dough from drying), roll into a 3 1/2-inch circle on a floured surface. Spoon 1 rounded tablespoon turkey mixture onto half of circle. Fold dough over filling; press edges together to seal. Place on a large baking sheet. Repeat procedure with remaining dough and filling. Cover with plastic wrap; freeze until firm. Place in zip-top plastic bags; freeze for up to 3 months.
Preheat oven to 400º.
Place frozen empanaditas on 2 baking sheets coated with cooking spray. Bake at 400° for 30 minutes or until bottoms are golden brown and tops begin to brown. Serve warm.
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This is an excellent recipe and they bake up really well from frozen.
In order to lower calories/fat I would omit/ or at least use half the cheddar cheese called for. If you omit the cheese, add 1/2 cup diced onion and 1/2 cup diced bell peppers to the saute pan and cook until the onion becomes fragrant - before you put in the turkey. I pinch the empanaditas closed like you would hand pies - in order to keep filling from leaking out.
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