Monday, December 19, 2011

Turkey & Black Bean Empanadas

I have a love-hate relationship with The Food Network..... 

This was a recipe from "Quick Fix Meals with Robin Miller" from 2007 on the Food Network, back when I watched it more.  There were more cooking shows, and fewer weird contests and bake-offs and less Guy Fieri (I just cannot handle the dirty mustache shots on "Diners, Drive-ins & Dives" - sorry - I like the idea of the show, though).  For me, it's kind of like how MTV used to show videos, and now I don't even think they do, but I'm not exactly tuning in to MTV much these days, so I could be wrong.  Anyway, I digress. 

I liked Robin Miller's show, because she would make a couple meals out of similar ingredients or leftovers, so you could make one and prep one and stash it for later in the week.  They were all usually healthy, or at least healthier, too, if I recall.  On the episode that featured these, she had roasted a turkey, and then used leftover meat to make these babies for another meal. 

Turkey & Black Bean Empanadas
2-3 c. roasted turkey (or chicken), shredded
1 (15-oz.) can black beans, rinsed & drained
1/2 c. shredded Monterey or pepper jack cheese
1/2 c. shredded cheddar
1/2 c. prepared salsa
2 tbsp. freshly chopped cilantro leaves
1 tsp. ground cumin
2 (9") refrigerated pie crusts
1 egg, beaten with water, for egg wash

*I felt like the filling was a little dry, so I added a little more salsa, and also sauteed some onions, bell peppers and jalapeno I had, diced nice and small, and mixed that in.

Preheat oven to 425 degrees F.  In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.  Unroll pie crusts onto a flat surface. Using 4-inch cutter (a drinking glass works, too), cut out 6 circles.  (I rolled them out a little more so I had enough room to work - "pastry work" is not my forte - the results just don't turn out pretty.) 

Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet.  Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown.

I would serve them with some sour cream and salsa on the side.  Or maybe a salsa ranch dipping sauce...These could also make a good appetizer - maybe just make them a little smaller...

I tested for the freezer - here's a pic of them par-baked for about 5-6 min.  Not pretty at this stage, but you get the idea. I froze on a tray, then put into a freezer bag (could use a foil pan).  Thawed in fridge, baked at 400 until golden - it doesn't take long, so watch or the edges get pretty toasty.

2 comments:

  1. When you test them for a freezer meal (i.e. make them again), will you post a picture? Doesn't have to be fancy - just a visual person!

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  2. Yep! I may try it this afternoon. I tend to go back and add photos as I get them - cuz I like the visual, too!

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