Turkey Empanadas With Salad

Turkey Empanadas With Salad
Raymond Hom
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preparation
15
minutes
cooking
40
minutes
Serves 4

Ingredients

3
tablespoons
olive oil
3/4
pound
ground turkey
1
onion, chopped
1
clove garlic, chopped
1
teaspoon
cumin
1/3
cup
raisins
1/2
cup
pitted olives
kosher salt and black pepper
2
refrigerated rolled piecrusts, halved
4
cups
mixed greens
1/2
small English cucumber, halved lengthwise and sliced
4
radishes, thinly sliced
2
tablespoons
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.

 

Dawn Perry
January 2012

Nutritional Information

  • Per Serving
  • Calories 768
  • 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
What does this mean? See Nutrition 101.

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