turkey & potatoes empanadas with salsa verde

How To Make turkey & potatoes empanadas with salsa verde

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  Step 1
  Preheat oven at 400 degrees. Line a large cookie sheet with parchment paper set aside.
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  Step 2
  On stovetop 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.
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  Step 3
  In a mixing bowl mix the ground chicken with the chopped potatoes. Mix until well incorporated.
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  Step 4
  Unroll pie crust and cut each into 4 pieces.
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  Step 5
  Place 1/3 cup of turkey and potatoes mixture in the middle of each crust piece. 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. Place on cookie sheet.
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  Step 6
  Beat egg and brush each empanada with egg wash. Bake in oven 35 minutes.
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  Step 7
  Let empanadas rest 5 minutes before serving with salsa verde and sour cream.
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