These flavors combine perfectly, and your palate will enjoy them immensely. Prepare these Turkey Empanadas with BBQ Sauce, Cranberries, and Peach using leftover turkey.
Put a little oil in a large skillet and sauté the onions over medium heat for 5 min, stirring occasionally. Add water; cover, and maintain a gentle simmer until the onions caramelize and the water evaporates. Let them cool slightly.
Mix the turkey, barbecue sauce, and onions.
With a rolling pin, roll out the dough on a floured surface and cut with cookie cutters.
Place about 3 tablespoons of the turkey mixture in the center of each empanada. Brush the edge with the egg.
Fold and seal the edges. Place the empanadas on a baking sheet lined with wax paper. Brush them with more egg.
Bake for 30 min. or until golden brown.
Cook the remaining barbecue sauce and cranberry sauce in a saucepan until hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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