Author: Julie Boyle
Recipe type: Appetizer
- 1 Pound of Ground Turkey
- 1 Tbsp Olive Oil
- 1 Onion, chopped fine
- 1 Tbsp chopped garlic
- 2 Tbsp Cajun Seasoning
- 1 8 oz. Can Tomato Sauce
- 1 Cup Shredded Cheddar Cheese (or jack, whatever you like)
- 20 Goya Empanada wrappers
- Flour for dusting
- Preheat oven to 375
- In a saute pan, heat the olive oil and once hot, add the turkey and chop it up in the pan for 5 minutes.
- Add the onion, garlic, cajun seasoning to the pan and cook until turkey is cooked through, about 10 more minutes.
- Add the tomato sauce and cheese to the pan, stir well, season to taste. (Filling can be made a day ahead of time).
- Spray a cookie sheet.
- Flour a working area and put 4 empanada wrapper on the counter. Brush eat wrapper with water. Place a heaping tbsp of filling in the middle of the wrapper. Fold the wrapper over and seal with your fingers. Place all the empanadas on the cookie sheet.
- Using the tip of a fork, press on the edges of the empanadas to create a tight seal (look at the photo for example). Empanadas can be assembled 4-6 hours before baking. Bring to room temperature before baking.
- Bake empanadas for 15 minutes covered with foil. Remove foil and bake 10-15 minutes longer, until they start to color.
- Empanadas are great hot and at room temperature.