Aimee Fortney's spicy turkey empanadas and easy blender salsa - WSMV Channel 4

Aimee Fortney's spicy turkey empanadas and easy blender salsa

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Going to a party Sunday, or hosting one? These turkey empanadas are spicy, easy and delicious! 

AIMEE FORTNEY'S BIG GAME DAY SPICY TURKEY EMPANADAS

Ingredients:

1 Tablespoon olive oil
1 onion, diced
1 pound ground turkey
1/2 pound Mexican chorizo (optional)
1 can of tomatoes with chilies (you will only use 3 Tablespoons, but make Aimee's blender salsa with the rest)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
1/2 cup to 1 cup shredded cheese
1 package refrigerated pie dough
1 egg
1 Tablespoon water or heavy cream 

Heat your olive oil in a skillet over medium high heat. Saute the onion, then add the ground turkey. (If using chorizo, add it and cook along with the ground turkey; just be prepared to rinse and drain, due to how greasy the chorizo is). Remove from heat and drain your ground turkey mixture in a colander. If you used chorizo, drain, rinse under cold water, then drain everything again. (Also blot with paper towels to remove any excess grease from the chorizo). Return turkey mixture to the pan. Carefully drain 3 Tablespoons of tomatoes with chilies (you do not want the liquid because it will make your empanadas soggy) and add to the turkey mixture. Add seasonings, then stir really well. On a lightly floured surface, roll out the pie dough. Using a large mason jar or glass, cut the pie dough into circles. Fill each with 1 Tablespoon mixture, sprinkle cheese on top, then fold over and seal with your fingers and crimp with the tines of a fork. Beat the egg and water together, then brush on top of your empanadas. Bake at 400 for about 25 minutes; until they are golden. Serve with blender salsa and avocado (or guacamole!) 

AIMEE FORTNEY'S EASY BLENDER SALSA

2 cans tomatoes with chilies
1 onion, quartered
1 handful of cilantro
salt and pepper (to taste; just a pinch)
juice from 1 lime 

Place all ingredients in a blender and mix well!  Store any leftover salsa in an airtight container or mason jar in the refrigerator.  This is extra spicy, so if you want to tone down the heat, use 1 can of tomatoes with chilies and one can of plain, diced tomatoes.

Learn more about Not the Perfect Cook, www.nottheperfectcook.com 

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