Turkey Empanadas With Salad

Turkey Empanadas With Salad
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By February, 2012

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

Pillsbury refrigerated piecrust
To go the more traditional route, check your supermarket’s frozen food section for empanada wrappers and use them in place of the piecrusts.

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