Apps, Main Meals, Meat, Meat Appetizers, Poultry, Recipes

Baked Empanadas

April 14, 2015

Yield: 4 servings (serving size: 1 turnover about 330 calories)

E: I grew up in a family of 6 with three siblings. My brother and I were very close, he was about 1 year and a half apart from me. We spent our summers playing outside, riding our bikes, swimming, and shooting hoop in the cul de sac.

One summer, after swimming all-day, I decided to make empanadas as a surprise for my brother’s birthday. His birthday was on July 10th. Right in the middle of summer. I made like 4 empanadas, just for him. It’s nice to do little things like that to make people feel special. He didn’t have any brothers, just us three girls. In fact, I was the closest thing he had to a brother. I think that’s why I made these for him, I wanted to show him how much I loved him. Did I mention I was like in 9th grade?

Do you ever make food because it brings back memories of people? I do that all the time. Sometimes I don’t even like the food, take “capirotada” for example. That’s a dish my mom used to make during lent, which my dad loved. I don’t like bread pudding, but it does remind me of my daddy-o.

So- I got this recipe from a cooking light magazine dated April 2011. It is very good. I substituted the sausage with ground turkey. I would make these again but during the weekend. Make a huge batch and freeze them.

P.S. Sam ate these like a “hot pocket” he poured marinara sauce on top and some parmesan cheese.

2/3 cup diced, peeled red potatoes

1/3 cup diced red bell pepper

1/3 cup diced yellow onion

2 (3.5-ounce) links hot chicken Italian sausage, casings removed (Or ground turkey)

3 cups bagged washed baby spinach

2 tablespoons finely chopped fresh basil

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)

2 tablespoons water

1 large egg white, lightly beaten

3 tablespoons grated fresh Parmigiano-Reggiano cheese


Preheat oven to 400°.

Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add potatoes, bell pepper, and onion to pan; sauté 4 minutes or until onion begins to brown, stirring frequently. Add sausage or turkey; cook 4 minutes or until browned, stirring to crumble. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in basil, salt, and crushed red pepper. Remove from heat.

Cut dough into 4 equal portions. Roll each portion into a 5-inch circle. I used my tortilla press to make it easier. Then used my rolling pin to spread out the circle even thinner.

Spoon meat mixture on half of each circle, leaving a 1/2-inch border. Fold dough over potato mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough to form a rim.

Place turnovers on a baking sheet coated with cooking spray. Combine 2 tablespoons water and egg white in a small bowl, stirring with a whisk; brush evenly over dough. Sprinkle about 2 teaspoons cheese over each turnover. Bake at 400° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving.




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