ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Turkey Empanaditas

Randy Mayor
Yield 24 servings (serving size: 1 empanadita)
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.

Ingredients

  • Filling:
  • Cooking spray
  • 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
  • Dough:
  • 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

Nutrition Information

  • calories 110
  • caloriesfromfat 28 %
  • fat 3.4 g
  • satfat 2 g
  • monofat 0.5 g
  • polyfat 0.2 g
  • protein 6.5 g
  • carbohydrate 13.8 g
  • fiber 0.8 g
  • cholesterol 14 mg
  • iron 1.1 mg
  • sodium 135 mg
  • calcium 59 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. Preheat oven to 400º.

  5. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.