Turkey Empanadas With Salad

turkey-empanadas-salad
Photo by Raymond Hom
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 768 calories
    • Fat 45 g
    • Sat Fat 15 g
    • Cholesterol 69 mg
    • Sodium 873 mg
    • Protein 23 g
    • Carbohydrate 69 g
    • Sugar 14 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 42 mg

Ingredients

  1. Check 3tablespoons olive oil
  2. Check 3/4pound ground turkey
  3. Check 1 onion, chopped
  4. Check 1 clove garlic, chopped
  5. Check 1teaspoon cumin
  6. Check 1/3cup raisins
  7. Check 1/2cup pitted olives
  8. Check kosher salt and black pepper
  9. Check 2 refrigerated rolled piecrusts, halved
  10. Check 4cups mixed greens
  11. Check 1/2 small English cucumber, halved lengthwise and sliced
  12. Check 4 radishes, thinly sliced
  13. Check 2tablespoons red wine vinegar

Directions

  1. Heat oven to 375° F. Line a baking sheet with parchment. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the turkey, onion, garlic, and cumin and cook, breaking the meat up with a spoon, until browned, 3 to 5 minutes. Stir in the raisins and olives; season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Top the 4 piecrust halves with the turkey mixture; fold in half and seal the edges. Place on the prepared baking sheet and bake until golden, 20 to 25 minutes.
  3. Meanwhile, in a large bowl, toss the greens, cucumber, and radishes with the vinegar and the remaining 3 tablespoons oil. Serve with the empanadas.