Empanadas

Empanadas are one of my favorite comfort foods.  There are a million different ways to make them, and I have experimented quite a bit with different fillings, sauces, etc.  This version is the simplest, most yummy one yet, and has quickly become my default.

Taco Empanadas

What You’ll Need

• 1 1.3 lb package of ground turkey (93% Fat Free)
• 2 packages of Goya Discos (White or Orange)**
• 1 lb. 2% Velveeta cheese
• 2 packets Taco seasoning (appx. ¼ cup)
• ⅔ cup water
• Fat free sour cream
• Chunky salsa

**Note: Goya discos are sold in the freezer section of your grocery store.  I have seen them in various locations, but mine are always located somewhere between the frozen dinners and frozen vegetables.  If you can’t find them, ask your grocer – I’ve never been to a large grocery store that doesn’t sell these.  There is no difference between the orange or white versions; I buy the orange because I like the added color. Be sure to let these defrost overnight in your refrigerator before using them.

What To Do:

Brown the ground turkey in a skillet over medium heat for 5 minutes or until no pink remains.  Use a spatula to constantly break the turkey up into small crumbles.  Drain any fat or water from the pan and return to the heat.

Plain cooked ground turkey tends to look a little gray and unappetizing, but it’s healthier than ground beef and by the end of this recipe, you’ll never taste the difference!

Next, mix the taco seasoning with water in a small mixing bowl.  Since I usually buy a large bottle of Taco Seasoning mixture at Sam’s Club, I generally eyeball the amount I think I’ll need.  Stir with a fork until the mixture is smooth and there are no clumps in the bowl. Pour the seasoning mixture over the turkey; mix well and heat for one minute.

Remove the turkey from the heat and set aside.  Preheat your oven to 400F, then assemble your discos and the cheese.  Cut thin (1 cm) slices of the Velveeta, then cut those in half, until you have 20 total slices.

To start filling the empanadas, hold one disco in the palm of your non-dominant hand.

Spoon one large tablespoon of the ground meat mixture into the center of the shell. Add one slice of cheese.

Fold the two halves of the disco together and pinch the edges together to seal the empanada.

Pinch small amounts of the folded edge together to create a crimping pattern. Alternatively, you can use a fork to crimp these like you would a pie crust or ravioli.

Place the assembled empanada onto an ungreased baking sheet.  Once all 20 are finished, bake for 13-15 minutes.  Even though the meat is already cooked, this will allow the shell to get crispy and the cheese to get melty and gooey.

Serve the empanadas with the sour cream and salsa for dipping.

Although these are very simple, I can make a meal on them alone.  The bonus of making 20 at one time is that you have enough for two meals for two people, or one meal for a family of 4, for about $10. Empanadas are most often deep fried, giving them a moist and flaky crust, but I prefer to bake them to make them slightly healthier. Even though this might seem like a total junk food, it’s not completely terrible for you.  I once worked it out, and each empanada ends up having about 3 grams of fat.  If you use fat free sour cream, they are practically guilt-free! Like I mentioned earlier, I have experimented with these considerably.  You can make a more traditional empanada by including olives, or using a sauce based on tomato paste, cayenne pepper, and other spices.  Feel free to play around with these to your liking – try adding some green pepper chunks for some crunch, or jalapenos if you like spice and you’re feeling brave!