So Thanksgiving has come and gone and you still have some turkey left. You have told yourself you will not be eating another turkey sandwich until next year, but you still need to do something with this leftover turkey. Don’t stress. I’ve got you covered with my Thanksgiving Remix Turkey Empanada recipe. It is easy to make and tastes absolutely delicious. Enough talking about it. Let’s get cooking.
Thanksgiving Remix: Turkey Empanadas
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 12
- Difficulty Level Novice
Ingredients
- 1, 11.6oz pack of Goya Tapas paras Empanadas
- 1 1/2-2 cups of leftover Thanksgiving Turkey meat
- 1 small onion
- 4 cloves of garlic
- 1 bell pepper
- 1/2 teaspoon of cumin
- 1 teaspoon of ground black pepper
- 1 teaspoon of kosher salt
- 3 sprigs of thyme
- 1 tablespoon of tomato paste
- 1 teaspoon of cooking oil (plus more for frying)
Instructions
- Defrost the empanadas by placing the sealed package into a bowl with warm water. Do not open or tamper with the package before putting it in the bowl. Then, in a separate, large mixing bowl, use a fork to shred the turkey. Set the turkey aside.
- Peel and dice the onion, mince the garlic, dice the bell pepper and set them all aside.
- Season the turkey with cumin, black pepper and kosher salt. Remove the thyme leaves from the sprigs and add them into the turkey, and give it a few stirs to incorporate all of the seasonings.
- In a medium sized skillet, bring 1 teaspoon of cooking oil to a medium heat. Sauté the onion, garlic and bell peppers until fragrant. Then, add in the tomato paste and sauté for another 1-2 minutes. Finally, stir in the turkey and sauté for another 4-5 minutes. Remove the turkey from the heat and set it aside.
- Now it’s time to assemble your empanadas. Remove the empanada package from the bowl of warm water. Dry off the package with a towel, open it and take out the empanadas. Place one empanada round on the counter, fill half the empanada with turkey (as if there is an invisible line dividing the empanada in half that you do not want to cross. Then, fold the empty half of the empanada over the turkey so that you have a closed semi-circle. Use your index finger to press the edges of the empanada together to seal it. Then pinch-fold the edges using your fingers or by pressing down the edges with the prongs of a fork. Repeat this process until all of the empanadas have been used.
- In a large skillet, bring the cooking oil to a medium heat. Do not turn it up too high because the empanadas cook very quickly. Carefully place each empanada into the oil and fry each side until golden brown. It should only take about one minute (or less) per side. Keep a close eye on them so that you don’t burn them. Repeat this step until all of the empanadas have been fried.
- As each empanada completes the frying process, place the empanada on a paper towel lined plate. This will help absorb the excess oil from frying.
- Plate, serve with pico de gallo, and enjoy.
- Servings : 6
- Ready in : 30 Minutes
- Course : Appetizer
- Recipe Type : Appetizers
- Ingredient : Flour, Poultry
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