Southwestern Turkey Empanadas
- 3/4 lb. Cracked Pepper Turkey Breast, diced
- 5 small red potatoes, cooked, minced
- 1/2 large onion, diced, sautéed until soft
- 1 C. corn niblets
- 6 oz. mozzarella cheese, shredded
- 1/3 C. sweet BBQ sauce
- 2 17.3 oz. boxes puff pastry sheets
- Salt and pepper to taste
- Egg yolk wash
Heat oven to 400 degrees. Combine Cracked Pepper Turkey Breast, potatoes, onion, corn and cheese in small bowl. Mix well. Stir in BBQ sauce just until moistened. Roll pastry sheets flat. Using a 4"-5" round cookie cutter, cut circles from dough, re-rolling the scraps. Place 2-3 Tbsp. of filling in center of each pastry circle. Fold pastry over filling and crimp edges together with fork tongs. Brush with egg wash. Poke 5-6 holes in top of each empanada, place on parchment lined sheet pan and bake per package instructions, until golden. Serve hot.
Variations: Any variety of turkey breast can be used in this recipe. These appetizers can be made ahead and frozen prior to baking. Egg wash when ready to bake. Add 5-6 minutes to bake time if frozen. Add green or red pepper pieces to the filling. Use pie crust instead of puff pastry.