Easy Empanadas (Turkey, Crab and Artichoke)
| Easy Empanadas (Turkey, Crab and Artichoke) | Print |
Recipe By: Alice Morrow
Ingredients
- 2 (14.1-oz.) pkg. refrigerated piecrusts
- 2 c. cooked yellow rice or your favorite flavored rice
- 1 c. chopped smoked turkey breast
- 1 c. shredded Monterey Jack cheese with peppers or your favorite cheese
- 1 bunch green onions, chopped
- 1 (2.25-oz.) can sliced black olives, drained, optional
- 1 tsp. fajita seasoning
- Cornmeal
- Sour cream
- Pico de gallo
Instructions
- On a lightly floured surface, unfold out piecrust and press out the lines.
- Cut out rounds using a 3 ½” cutter, or larger if you want more of an entrée size. Rerolling dough as necessary.
- Combine rice and next 5 ingredients. Taste for seasoning.
- Spoon the turkey mixture in center of each round. Fold dough over filling, pressing edge with fork to seal.
- Place filled dough pieces on a baking sheet that has been sprayed with PAM and sprinkle with cornmeal.
- Bake 10-12 minutes or until golden brown. Serve with sour cream and pico de gallo. If you make the large empanadas, cooking time will be longer.
| Easy Empanadas (Turkey, Crab and Artichoke) | Print |
Recipe type: Crab and Artichoke
Recipe By: Alice Morrow
Ingredients
- 1 (16-oz.) container of white crabmeat, drained
- 1 (14-oz.) can quartered artichoke hearts, drained and chopped
- 1 ½ c. fresh grated Parmesan cheese
- ½ c. miracle Whip or mayo
- ¼-1/2 t. red pepper flakes
Instructions
- Prepare the dough as described above.
- In medium bowl, combine crabmeat, artichoke, cheese, mayo and red pepper flakes. Taste for seasoning.
- Spoon mixture in center of each round. Fold dough over filling, pressing edges with fork to seal.
- Bake as directed above.
Notes
*****You can substitute other seafoods and meats.
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