Turkey & Potatoes Empanadas with Salsa Verde

8
Josee Lanzi

By
@Josee_Lanzi

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

Blue Ribbon Recipe

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! The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
30 Min
Cook:
35 Min
Method:
Bake

Ingredients

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  • 1/2 lb
    ground turkey
  • 1/3 c
    onion chopped
  • 1 tsp
    cumin
  • 1/4 tsp
    fennel seeds
  • 2
    potatoes peeled, boiled & cubed
  • 1 box
    prepared pie crust
  • 1
    egg
  • 1 c
    salsa verde
  • 1 c
    sour cream

How to Make Turkey & Potatoes Empanadas with Salsa Verde

Step-by-Step

  1. Preheat oven at 400 degrees. Line a large cookie sheet with parchment paper set aside.
  2. 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.
  3. In a mixing bowl mix the ground chicken with the chopped potatoes mix until well incorporated.
  4. 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.
  5. 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.

Printable Recipe Card

About Turkey & Potatoes Empanadas with Salsa Verde

Course/Dish: Meat Appetizers
Main Ingredient: Turkey
Regional Style: Mexican




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