Taco Turkey Empanadas

Taco Turkey Empanadas

Course Dinner
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 empanadas
Calories 408kcal

Ingredients

Filling:

  • 1 Tablespoon olive oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 2 pounds 93% lean ground turkey
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 cup low-sodium chicken broth
  • 6 ounces tomato paste
  • 1/2 cup reduced-fat Mexican blend shredded cheese

Dough:

  • 3 1/2 cups self-rising flour
  • 2 cups plain nonfat Greek yogurt
  • 1 egg

Instructions

  • Preheat oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray; set aside.
  • Heat oil in a large skillet over medium-high heat. Add onion and peppers and cook for 3 minutes, or until tender. Add turkey and cook, breaking up, for 6-8 minutes or until cooked through.
  • Season with salt, pepper, cumin, paprika and garlic powder. Add chicken broth and tomato paste and mix until combined. Let simmer for 3-5 minutes or until most of the liquid is evaporated; remove from heat and set aside.
  • In a mixing bowl or stand mixer, combine self rising flour and Greek yogurt until a thick dough forms. Divide dough into 8 equal pieces (approximately 4.9 ounces each) and roll out onto a lightly floured surface until 6-8 inches in diameter.
  • Divide turkey mixture evenly between dough (approximately 4.7 ounces each) and top each with 1 Tablespoon of cheese. Fold dough over the top to form a half circle, press edges shut with your hand then use a fork to crimp and secure the edge of each empanada.
  • Place empanadas on prepared pan, then whisk egg and brush on the top and sides. Bake for 25-30 minutes or until golden brown.

Notes

Serving size: 1 empanada
MFP: MFF Turkey Taco Empanadas

Nutrition

Serving: 8.6ounces | Calories: 408kcal | Carbohydrates: 47.5g | Protein: 31.9g | Fat: 10g