Best 3 Turkey Potatoes Empanadas With Salsa Verde Recipes

Indulge in the delightful fusion of flavors with our tantalizing Turkey Potatoes Empanadas with Salsa Verde. This culinary masterpiece combines the savory richness of turkey, the comforting warmth of roasted potatoes, and the vibrant freshness of salsa verde, all wrapped in a flaky, golden pastry. Embark on a culinary journey as we unveil the secrets behind this delectable dish, including a step-by-step guide to creating the perfect empanada dough, a flavorful turkey filling, and a zesty salsa verde that will tantalize your taste buds. Additionally, discover variations such as vegetarian empanadas with black beans and sweet potato, and a delightful dessert empanada filled with apples and cinnamon. Prepare to captivate your senses and satisfy your cravings with this extraordinary empanada experience.

Check out the recipes below so you can choose the best recipe for yourself!

LEFTOVER TURKEY EMPANADAS RECIPE

Leftover Turkey Empanadas Recipe image

These awesome little handheld turkey pies make great use of holiday dinner leftovers. The filling is made with turkey, mashed potatoes, and dressing.

Provided by Diana Rattray

Categories Entree Lunch

Time 34m

Yield 20

Number Of Ingredients 11

Ingredients

1 (14-ounce) package refrigerated pie crust sheets
1 1/2 cups cooked turkey (diced)
1/3 cup turkey gravy (cold, from leftover or a jar)
3/4 cup mashed potatoes (cold, seasoned)
2 tablespoons parsley (finely chopped)
3/4 cup dressing (leftover, bread or cornbread)
Salt (to taste)
Pepper (to taste)
1 egg white
1 teaspoon of water
1 cup cranberry sauce

Steps:

Gather the ingredients and preheat oven to 400 F.
On a lightly floured surface, roll each pastry round to about 12 inches. Cut out three 6-inch rounds, then roll the remaining scraps out to cut out 1 more 6-inch round. Repeat with the remaining pastry sheet.
In a small bowl, combine the turkey with the gravy and set aside.
Combine the mashed potatoes with parsley in another small bowl.
On each 6-inch round, mound about 1 1/2 tablespoons of mashed potatoes .
Top with about 1 tablespoon of dressing, then about 2 to 3 tablespoons of the turkey mixture. Sprinkle with a little salt and pepper.
Cut a few slits in the top of each empanada and arrange on a parchment paper or silicone lined baking sheet.
Wet the edges with water, fold over, and seal with the tines of a fork.
Beat the egg white and water together and brush each empanada lightly with the mixture.
Bake for about 12 to 14 minutes, or until nicely browned.
Serve with cranberry sauce on the side.

Nutrition Facts : Calories 169 kcal, Carbohydrate 19 g, Cholesterol 26 mg, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, Sodium 208 mg, Sugar 6 g, Fat 8 g, ServingSize 20 rolls (20 servings), UnsaturatedFat 0 g

STUFFED SALSA VERDE POTATOES WITH LEFTOVER TURKEY

Stuffed Salsa Verde Potatoes with Leftover Turkey image

I needed to use some leftover turkey, and had a lot of potatoes, Anaheim chile peppers, and salsa verde that I had made. I think it turned out pretty good.

Provided by Toni Ebert

Time 1h30m

Yield 4

Number Of Ingredients 9

Ingredients

4 medium potatoes
¾ cup shredded or cubed cooked turkey
¾ cup green salsa
1 anaheim pepper, raw
½ cup sour cream, or more to taste
2 tablespoons cream cheese, softened
2 tablespoons butter, softened
salt and ground black pepper to taste
4 tablespoons shredded Mexican cheese blend, or to taste

Steps:

Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and allow to cool slightly; leave oven on.
Mix turkey, salsa, and chile pepper together in a bowl.
Make a slice in the top of each potato and scoop out the inside. Place in a bowl and mash. Add turkey-salsa mixture, sour cream, cream cheese, butter, salt, and pepper; mix to desired consistency. Fill potatoes with mixture and sprinkle Mexican cheese on top.
Return to the oven and bake until heated through, about 15 minutes.

Nutrition Facts : Calories 391.8 calories, Carbohydrate 43.1 g, Cholesterol 62.1 mg, Fat 17.9 g, Fiber 4.9 g, Protein 15.2 g, SaturatedFat 11 g, Sodium 303.7 mg, Sugar 3.9 g

BEEF AND POTATO EMPANADAS WITH SALSA PICANTE

Beef and Potato Empanadas With Salsa Picante image

Yet another traditional Colombian dish that I learned to make from my mother-in-law. To eat, put a little bit of the picante on each bite. It's one of my favorite meals.Just a note, until the elves edit this for me, it should be 1/2 lb hamburger meat, not 1 lb. Sorry about that!

Provided by SlipC

Categories Lunch/Snacks

Time 50m

Yield 6 empanadas

Number Of Ingredients 21

Ingredients

1 large white onion, finely chopped
3 large tomatoes, diced
1/4 cup fresh cilantro, chopped
1/2 cup finely chopped green bell pepper
1 -2 jalapeno pepper, finely chopped (depending on how hot you want it)
2 limes, juice of
1 teaspoon olive oil
salt, to taste
pepper, to taste
1/2 lb hamburger meat
1 teaspoon minced garlic
1 medium onion, finely chopped
2 medium potatoes, peeled and cut into 1/2 inch cubes
1 teaspoon salt
2 teaspoons goya adobo seasoning, with comino (seasoning mix made by Goya)
1 (2 g) package goya sazon goya with coriander and annatto (another Goya mix)
water
2 cups pre-cooked white cornmeal (I use the brand P.A.N.)
2 1/2 cups water
1 teaspoon salt
vegetable oil

Steps:

To Prepare the Salsa Picante.
Prepare the day before you plan to make the empanadas.
In a medium sized container with a lid, mix all ingredients for the salsa picante.
Cover tightly, and put in the fridge for at least overnight, preferably a bit longer, in order to let the flavors blend.
Keep refrigerated until ready to serve.
To Prepare the Filling.
In large skillet, sauté hamburger meat, onions, and garlic over medium heat until the hamburger meat is crumbled up and browned.
In a large pot, combine the browned meat mixture with the remaining filling ingredients.
Cover mixture with 1/2 inch of water and bring to boil.
Let boil for one minute, then cover and turn heat to low.
Simmer, stirring occasionally, for approximately 15-20 minutes, or until the potatoes are tender and the water is absorbed.
If the water boils out before the potatoes are tender, add more water, 1/4 cup at a time until the potatoes are tender and the water is all absorbed.
When the filling is ready, turn off heat and allow to cool to room temperature.
To Prepare the Dough:.
While the filling mixture is cooling, combine all the dough ingredients in a large bowl.
Knead until smooth and form.
When the filling mixture is cooled to room temperature, divide dough into 6 equal parts.
Roll each part up into a ball, and shape into a circle, approximately 1/8" inch thick (I use my hands for this, I find that a rolling pin only sticks to the dough).
In the center of each circle, place approximately 2 Tbsp of filling.
(Leave a margin of about 1/4-1/2" around the filling, in order to fold the empanada).
Fold the dough in half, so it covers the filling.
Pinch the edges together.
If there are any cracks in the dough, or around the edges, simply put a little bit of water on your finger and smooth the cracks together.
Deep fry the empanadas in hot vegetable oil until the outsides are golden brown.
Serve with Salsa Picante.

Nutrition Facts : Calories 331.6, Fat 8.2, SaturatedFat 2.6, Cholesterol 25.7, Sodium 827.5, Carbohydrate 53.6, Fiber 6.6, Sugar 5.7, Protein 13.2

Tips:

For the best results, use high-quality ingredients. Fresh, organic vegetables and fruits will make a big difference in the flavor of your empanadas.
Don't overfill the empanadas. Too much filling will make them difficult to seal and they may burst open during frying.
Use a variety of fillings to create different flavors of empanadas. Some popular options include beef, chicken, cheese, and vegetables.
Be careful not to overcook the empanadas. They should be cooked until the pastry is golden brown and the filling is heated through.
Serve the empanadas with a variety of dipping sauces, such as salsa verde, guacamole, or sour cream.

Conclusion:

Empanadas are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With a little planning and effort, you can easily make your own empanadas at home. So get creative and experiment with different fillings and flavors. You're sure to find a combination that you and your family will love!