Whole Wheat Turkey, Raisin, Peas & Pepperjack Empanadas
By Deanna D. from Mt. Sinai High School , Mt. Sinai, NY.
Another big hit for the students as this was a crispy and flavorful pocket of healthy foods, with salsa to dip! This is a perfect accompaniment to a salad or soup and can be easily baked and re-heated. The sweetness of the raisins and peas, paired with the spiced turkey and salsa makes for an enjoyable lunch.
Serving size: 115g
|From Saturated Fat||2%|
|Ingredient||6 servings||50 servings|
|White Onion, Chopped||1 small||3 Medium|
|Canola Oil||.5 Tbsp||3 Tbsp.|
|Ground Turkey Meat||1/4 Lb.||2 Lb.|
|Golden Raisins||1/4 cup||2 Cups|
|Whole Peeled Tomatoes, crushed||1/4 cup||2 Cups|
|Frozen Peas or Canned Sweet Peas||1/4 Cup||2 Cups|
|Low Sodium Chicken Broth||1/4 Cup||2 Cups|
|Grated Pepper Jack Cheese||1/8 Cup||1 Cup|
|Round Empanada Dough||6 pieces||50 pieces|
|Eggs (for eggwash)||1||3|
In a saute pan , over a medium high flame add the onion & oil and allow to cook , stirring often , for about 2 minutes or until onions have softened & fragrant .
Add in the ground turkey , season with salt & pepper and cook turkey meat ,stirring with a wooden spoon until no longer pink , about 5 - 8 minutes , over a medium flame .
Add in the tomato , raisins , pea's & chicken stock and bring to a simmer , stir well to incorporate and allow to simmer 2 - 3 minutes until mixture is combined . Check seasoning .
Remove mixture from the heat and allow to cool down , then transfer to a mixing bowl and add in the spicy jack cheese and mix to combine .
Lay out empanada rounds on a clean surface and place 1 tablespoon of turkey mixture in the center of each one . Brush all around the edges with the egg wash and fold over each empanada round to form a half moon shape . Crimp each empanada with a fork all around the outer edges to seal .
Lay empanada's out on a greased cookie sheet and brush the tops of each with the eggwash
Bake in a preheated 350 oven for 15 - 20 minutes or until golden & crisp , and the filling is hot
For The Empanada Dough for 50
3/4 Cup Soft Butter
3 Cup Whole Wheat Flour
3/4 Cup Sugar
3/4 teaspoon Salt
1 1/2 Cup Milk
1 1/2 Cup Water
For The Empanada Dough for 6
1/8 Cup Soft Butter
1/4 Cup Whole Wheat Flour
1/16 Cup Sugar
Pinch of Salt
1/4 Cup Milk
1/4 Cup Water
In the bowl of a kitchen aid mixer fitted with the Paddle attachment , add the soft butter and allow to whip , on medium speed , for about 1 - 2 minutes until fluffy .
Meanwhile , sift together the dry ingredients to combine . With the mixer on low speed add the flour mixture into the butter to incorporate. Switch to the hook attachment to make the dough
3 Raise the speed to medium and slowly add in the milk/water as needed , to form a ball of dough. Remove the dough to a floured work surface and knead for a few minutes into a ball until smooth & Elastic .
Wrap the dough ball in plastic wrap and allow to rest for about half hour .
Divide the dough ball into four portions and roll out each portion , long & wide to about 1/8th of an inch thick ( on a floured work surface). Using a 4"inch round cookie cutter , cut out dough into 50 or 6 rounds as needed . If not using right away store rounds on wax paper covered in plastic wrap .