Yields:
10 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
25 Mins
Total Time:
45 Mins
These taco empanadas are made from scratch with my ground turkey taco recipe and my quick and easy pizza dough recipe!
Ingredients
- Dough
Instructions
-
For the meat
- Brown turkey in a large skillet breaking it into smaller pieces as it cooks.
- When no longer pink add dry seasoning and mix well.
- Add the onion, pepper, water and tomato sauce and cover.
- Simmer on low for about 15 minutes, uncover and simmer until dry, about 8 to 12 minutes. You don’t want any liquid remaining, it will make the dough soggy. For the dough
- Preheat oven to 375F.
- Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
- In a medium bowl combine the flour, baking powder and salt and whisk well.
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
- Place on a floured work surface and roll the dough out until it’s very thin. Cut circles about 4-3/4 inches (I used a small work bowl turned upside down) cut out as many rounds as you can.
- With the remaining dough, roll out and form into more rounds. I got 10 altogether.
- Place 2 tablespoons of the meat mixture on each round topped with 1/2 tablespoon cheese.
- Brush the edges with egg wash then fold the edge over and crimp with a fork.
- Transfer to the baking sheet and brush the tops with egg wash.
- Bake in the center of the oven for 22 minutes, or until golden
