I recently shared how I have teamed with a fellow blogger Neyssa, who runs the site Latina Misfit on a Mission to run a series of Hispanic-inspired Thanksgiving and holiday recipes here at The Coupon Project! Make sure to check out the Chorizo Rice recipe in case you missed it.
Today, Neyssa’s back at it! She writes, “If you ever go to a Spanish restaurant, you’ll see what can only be described as a lunch line. Behind the glass are trays of hot steaming food. These empanadas are right with all of the other hand appetizers. Empanadas are like calzones, but fried. The filling is up to your imagination. But these are my favorites. They’re flavorful, hot and extra cheesy!”
Here’s what you’ll need:
- 1 tablespoon oil
- 1 pound of ground turkey
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon adobo
- 1/2 teaspoon of cumin
- 1 teaspoon of oregano
- 2 tablespoons sofrito
- 1 packet of sazon (optional)
- 2-3 teaspoons of water
- Salt and pepper, to taste
- 20 slices of cheese
- 2 packages of Goya discs
- Cooking oil for frying
* Neyssa tells me you can find sofrito in the frozen department, where they carry international foods. She finds the sazon, Goya discs, and adobo down the International Foods aisle. While she buys these items her local Walmart, you might have luck finding them at your grocery store, too. You may wish to phone ahead of time.
In a large pan, heat oil over medium high heat, add and brown turkey. Add in onions. Cook 2 additional minutes, or until onions are translucent. Drain any excess grease.
Return turkey to stove, lower heat to medium, add in seasonings, sofrito, garlic, and sazon. Mix well, heat for 2-3 minutes. Add in water, mix well. Turn off heat. Allow meat mixture to cool slightly.
Open package. To each disc, add on slice of cheese and 1 to 1 1/2 tablespoons of meat mixture to the center of the disc. Fold edges together, and seal with a fork. (Do not overfill discs.)
Head oil in a deep pan or pot (enough to cover empanadas). Make sure the oil is hot (you should be able to drop a pinch of water and have it react). Add one or two empanadas to the pot, making sure it has sufficient space (empanadas not touching each other). Fry for 2-4 minutes, or until discs turn a golden brown.
Place cooked empanadas on a paper towel lined plate.
Serve and enjoy!
For more recipes, please see my recipe page!