Photo: Turkey and Black Bean Empanadas Recipe
Ingredients
- Reserved roasted turkey (about 2 to 3 cups shredded)
- 1 (15-ounce) can black beans, drained
- 1/2 cup shredded pepper Jack or Monterey Jack cheese
- 1/2 cup shredded Cheddar
- 1/2 cup prepared salsa
- 2 tablespoons freshly chopped cilantro leaves
- 1 teaspoon ground cumin
- 2 (9-inch) refrigerated pie crusts
- 1 egg, beaten with water, if desired, for egg wash
Directions
Preheat oven to 425 degrees F.
In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.
Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out 6 circles. Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown.
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By DidgeK
on April 03, 2012
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I made these last night with some leftover chicken and they were delicious! I added about 1/2 tsp liquid smoke, used empanada disks (brushed with egg wash and added a about a tbsp of cream cheese. A quick, easy and tasty way to use turkey or chicken leftovers.
By ladynole724_7552043
Ft. Drum, NY
on November 30, 2009
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These were fantastic. I screwed up and used puffed pastry dough. Turns out to be a HUGE advantage. They were VERY tasty. SOOO MUCH BETTER then turkey soup! It did make a lot of leftover stuffing, tomorrow we are having them in tortilla shells with cheese on top. I am also considering having it in taco shells. This was SO SO SO GOOD!!!
By brit83
Bellingham, 87
on November 28, 2009
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Thesse turned out great! I had a smaller circle cutter so I made empanaditas instead-took about 30 minutes ish to make them all. For the comments not liking the dough: opt for a different brand. I've found the pre-formed store bought dough (the kind in the silver foil pie tins are dry and don't taste that great. I'm a fan of Trader Joe's pie crust (they come in flat circles and you can see flecks of butter in the dough or Pillsbury pie crusts that you roll out. They tend to be a lot flakier and closer to homemade. I rolled my dough out to be a bit thinner and the ratio of dough to filling was perfect for me. Also, I did have a lot of filling so I used a second crust. We ended up with about 24 and froze half for a cocktail party we're hosting later this month. The filling also freezes well on it's own. Definitely making again! A great alternative to the usual turkey soup and turkey a la king recipes we used to use in order to finish off all the leftover turkey!
Read all 18 reviews