Recipe courtesy of Robin Miller
Recipe courtesy of Robin Miller
Episode:
Side Dishes Move to Center Stage
Turkey and Black Bean Empanadas
Getting reviews...
- Level: Easy
- Total: 27 min
- Prep: 12 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 877
- Total Fat
- 45 g
- Saturated Fat
- 19 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 10 g
- Sugar
- 2 g
- Protein
- 38 g
- Cholesterol
- 132 mg
- Sodium
- 1148 mg
- Level: Easy
- Total: 27 min
- Prep: 12 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 877
- Total Fat
- 45 g
- Saturated Fat
- 19 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 10 g
- Sugar
- 2 g
- Protein
- 38 g
- Cholesterol
- 132 mg
- Sodium
- 1148 mg
Ingredients
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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