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turkey & potatoes empanadas with salsa verde

(1 rating)
Josee_Lanzi avatar
Blue Ribbon Recipe by
Josee Lanzi
@Josee_Lanzi
New Port Richey, FL

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

These empanadas are an unusual and tasty game day appetizer. Onion, cumin, and fennel mixed with the turkey add so much flavor to the stuffing. We really loved dipping these into the salsa verde. The salsa verde adds a bit of tanginess to the empanadas. So yummy!

— The Test Kitchen @kitchencrew
►
(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For turkey & potatoes empanadas with salsa verde

  • 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

  • Baking sheet lined with foil.
    1
    Preheat oven at 400 degrees. Line a large cookie sheet with parchment paper set aside.
  • Cooking ground turkey, onion, cumin, and fennel seed.
    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.
  • Ground chicken and chopped potatoes mixed together.
    3
    In a mixing bowl mix the ground chicken with the chopped potatoes. Mix until well incorporated.
  • Pie crust cut into four pieces.
    4
    Unroll pie crust and cut each into 4 pieces.
  • Filling added to the pie crust.
    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.
  • Brushing empanadas with an egg wash.
    6
    Beat egg and brush each empanada with egg wash. Bake in oven 35 minutes.
  • Inside of the Turkey & Potato Empanadas.
    7
    Let empanadas rest 5 minutes before serving with salsa verde and sour cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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