TACO EMPANADAS RECIPE

Taco Empanadas Recipe image

Provided by sretzlaff

Number Of Ingredients 18

Ingredients

Dough:
1/2 pound 93% ground turkey
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon oregano
1/4 small onion, minced
1 tablespoon bell pepper, minced
2 tablespoons water
2 ounces canned tomato sauce (1/4 can)
5 tbsp part-skim shredded Mexican cheese blend
1 cup (5 oz) unbleached all purpose or whole wheat flour
1 1/2 teaspoons baking powder (make sure it's not expired or it won't rise)
3/4 teaspoon kosher salt (use less if using table salt)
1 cup non-fat Greek yogurt (use Stonyfield or Fage, not regular yogurt, not Chobani, it will be too sticky)
1 whole egg, beaten

Steps:

DIRECTIONS: For the meat: 1 Brown turkey in a large skillet breaking it into smaller pieces as it cooks. 2 When no longer pink add dry seasoning and mix well. 3 Add the onion, pepper, water and tomato sauce and cover. 4 Simmer on low for about 15 minutes, uncover and simmer until dry, about 8 to 12 minutes. You don't want any liquid remaining, it will make the dough soggy. For the dough: 1 Preheat oven to 375F. 2 Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking. 3 In a medium bowl combine the flour, baking powder and salt and whisk well. 4 Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles. 5 Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away). 6 Place on a floured work surface and roll the dough out until it's very thin. Cut circles about 4-3/4 inches (I used a small work bowl turned upside down) cut out as many rounds as you can. 7 With the remaining dough, roll out and form into more rounds. I got 10 altogether. 8 Place 2 tablespoons of the meat mixture on each round topped with 1/2 tablespoon cheese. 9 Brush the edges with egg wash then fold the edge over and crimp with a fork. 10 Transfer to the baking sheet and brush the tops with egg wash. 11 Bake in the center of the oven for 22 minutes, or until golden Read more at https://www.skinnytaste.com/taco-empanadas/#uQKSJh7efJOdreCY.99