I used what I had on hand for a snack that would be filing and easy to eat perfect for game day as a snack and everyone loved them so I now always make these for game day!! This recipe can be easily doubled for a bigger crowd
Notes from the Test Kitchen:
What a great and unusual game day appetizer! The onion, cumin and fennel mixed with the turkey adds so much flavor to the stuffing. I really loved dipping these into the salsa verde. So yummy!
Preheat oven at 400 degrees. Line a large cookie sheet with parchment paper set aside.
On stove top on medium high heat in a small non-stick pan sprayed with cooking spray add ground turkey, onion, cumin and fennel seeds. With a spatula break up meat while cooking and cook until meat is no longer pink. Let cool completely.
In a mixing bowl mix the ground chicken with the chopped potatoes mix until well incorporated.
Unroll pie crust and cut each into 4 pieces. Place 1/3 cup of turkey and potatoes mixture in the middle of each crust pieces. Fold crust over filling and pinch the edge to secure filing with a sharp knife make small cuts on top of each empanada to let steam escape and place on cookie sheet.
Beat egg and brush each empanada with egg wash. Bake in oven 35 minutes. Let empanadas rest 5 minutes before serving with salsa Verde and sour cream.