Meat Lite: Leftovers Empanadas

Name: Meat Lite: Leftovers Empanadas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 118 milliliters gravy, reheated; 113 grams shredded Monterey Jack cheese; 60 inches masa dough rounds (packaged or homemade, if you still have it in you to tough it out in the kitchen); 237 milliliters cooked potato (mashed, scalloped, boiled, roasted and chopped- whatever your tradition); 118 milliliters salsa (homemade or your favorite jarred variety); 2 scallions thinly sliced; 237 milliliters ounces shredded turkey meat (about 1 packed cup); 237 milliliters Peanut or vegetable oil for frying (about

You can never have too many main course recipes, so give Meat Lite: Leftovers Empanadas a try. This recipe serves 4. One serving contains 2215 calories, 46g of protein, and 128g of fat. Head to the store and pick up salsa, monterey jack cheese, vegetable oil, and a few other things to make it today. To use up the pie dough rounds you could follow this main course with the Sugar & Spice Pie Crust Cookies as a dessert. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Arrange the dough rounds in a single layer and cover with a damp cloth to prevent drying.

Ingredients you will need

Dough

Mix the shredded turkey and salsa together in a small bowl.

Ingredients you will need

Whole Turkey

Salsa

Equipment you will use

Bowl

Spread a heaping teaspoon of potatoes in the middle of each round.

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Potato

Spread

Sprinkle with scallions and top with a heaping spoonful of the turkey mixture. Divide the cheese amongst each empanada.

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Green Onions

Cheese

Whole Turkey

Working one at a time, fold the dough round in half over the filling so that the edges of each side meet. Press the edges together and then close them either by pressing with the tines of a fork or by pinching and folding the dough on itself to create a roped edge. (Adjust the amount of filling if necessary so it's not bursting from the seams.)

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Dough

Pour about an inch of oil into a Dutch oven, heavy-bottomed saucepot or high straight-sided frying pan.

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Cooking Oil

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Dutch Oven

Frying Pan

Heat the oil to about 375°F on a deep-fry thermometer, or until a steady stream of bubbles forms around the handle of a wooden spoon in the hot oil.

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Cooking Oil

Equipment you will use

Wooden Spoon

Kitchen Thermometer

Gently lower the empanadas into the hot oil to avoid splashes. Fry in batches of 3 or 4, depending on the size of your pot, flipping with a slotted spoon so that each side cooks to golden brown, about 1 to 2 minutes per side.

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Cooking Oil

Equipment you will use

Slotted Spoon

Pot

Transfer to a paper towel-lined plate until all of the empanadas are cooked.

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Paper Towels

Equipment

Ingredients

Servings:

118milliliters

gravy, reheated 113grams

shredded Monterey Jack cheese 60inches

masa dough rounds (packaged or homemade, if you still have it in you to tough it out in the kitchen)237milliliters

cooked potato (mashed, scalloped, boiled, roasted and chopped- whatever your tradition)118milliliters

salsa (homemade or your favorite jarred variety)2

scallions thinly sliced 237milliliters

ounces shredded turkey meat (about 1 packed cup)237milliliters

Peanut or vegetable oil for frying (about

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are great choices for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. You could try Tridente EntreSuelos Tempranillo. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.