tapas tuesday empanadas

It seems like everyone’s on board with Taco Tuesdays these days but here’s a twist that’s just as easy and just as versatile! Think of these empanadas as the perfect finger food. I made these for my cousin Becca’s 14th (eek!) birthday a few weeks ago to go along with her “tapas” theme. It took me back to my study abroad in Spain surrounded by all the tasty pickings, minus throwing my trash on my aunt’s clean floor 🙂 Here’s my weeknight Tapas Tuesday Empanadas.

Homemade empanadas are easier than you think!

Homemade empanadas are easier than you think!

Ingredients:

12 frozen empanada wrappers, thawed (If you can’t find empanada wrappers, try rolling out pizza dough and cutting it into small, round discs. When I use them I choose to bake the empanadas instead of frying at 350 for about 20 minutes, or until golden brown.)

1 egg, whisked with 1 TBS water

2-3 cups of vegetable oil

For Turkey Filling

1lb ground turkey

1/2 onion, chopped

1 can diced tomatoes, drained

1 TBS chili seasoning

1 TBS cumin

1/4 cup chopped cilantro

1/2 cup cheddar cheese

Salt and pepper to taste

For Beef Filling:

1lb ground beef

1/2 onion, chopped

1/2 cup jack cheese

Salt and pepper to taste

Try playing with the fillings...a mushroom/spinach might make a great meatless Monday option!

Try playing with the fillings…a mushroom/spinach might make a great meatless Monday option!

Directions:

For Turkey Filling

Heat a large pan over medium high heat. Drizzle with EVOO and add the onions. Cook for 3-4 minutes until soft. Add the turkey, chili seasoning, cumin, salt, and pepper and cook through. Drain. Add the tomatoes and cook 2-3 more minutes. Remove from the heat. Stir in the cheese and cilantro and cool completely.

For Beef Filling

Heat a large pan over medium high heat. Drizzle with EVOO and add the onions. Cook for 3-4 minutes until soft. Add the beef and cook through. Remove from the heat and drain. Season with salt and pepper and add the cheese. Let cool completely.

To make the empanadas, fill each wrapper with 1 TBS or turkey or beef filling. Brush the edges with egg wash and fold over. Press with the tongs of a fork.

Heat a deep pot with vegetable oil over medium high heat until it reaches about 400 degrees. You want the oil to be hot enough to brown and crisp the empanadas in about 2-3 minutes but not hot enough to burn them. If you own a deep fryer, this is a great recipe to whip it out for!

Quick and fresh pico de gallo

Quick and fresh pico de gallo

Serve the empanadas warm with sour cream, guacamole, and home made pico de gallo (2 chopped tomatoes, 1 chopped pickled jalapeño, 1/2 red onion chopped, juice of 1 lime, 2 TBS cilantro, a drizzle of EVOO, salt to taste).

A small dollop of sour cream and you've got the perfect finger food

A small dollop of sour cream and you’ve got the perfect finger food

These little pockets are a perfect change for your Tuesday night dinner. Serve with a side of rice and black beans and you’ve got the perfect globe traveling dish!

Eat Well,

Stephanie a.k.a. The Foodetarian

2 responses to “tapas tuesday empanadas

  1. The broccotots was a success and I can’t wait to try this empanada dish!

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