Turkey Empanadas With Salad
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- Meanwhile, in a large bowl, toss the greens, cucumber, and radishes with the vinegar and the remaining 3 tablespoons oil. Serve with the empanadas.
Nutritional Information
- Per Serving
- Calories 768
- Fat 45g
- Sat Fat 15g
- Cholesterol 69mg
- Sodium 873mg
- Protein 23g
- Carbohydrate 69g
- Sugar 14g
- Fiber 3g
- Iron 3mg
- Calcium 42mg
What does this mean? See
Nutrition 101
.
Quick Tip
To go the more traditional route, check your supermarket’s frozen food section for empanada wrappers and use them in place
of the piecrusts.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
