YOUR SOLIN GENERATED RECIPE
Baked Turkey Picadillo Empanadas
Enjoy these wholesome baked empanadas filled with a savory turkey picadillo, brimming with a mix of colorful bell peppers, onions, and a tangy tomato base, accented with a hint of sweetness from raisins and the brininess of olives. This light yet satisfying dish is perfect for any meal of the day, offering a balanced combination of lean protein and whole grains in each bite.
INGREDIENTS
4 oz Lean Ground Turkey (93% Lean)
1/4 cup chopped Yellow Onion
1/4 cup chopped Red Bell Pepper
2 cloves Garlic
1/4 cup Tomato Sauce
1 tbsp Raisins
2 tbsp Green Olives, chopped
1/2 cup Whole Wheat Flour
1 tsp Unsalted Butter
Salt, Pepper, and Cumin to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a skillet over medium heat, melt the butter and sauté the chopped onion, bell pepper, and minced garlic until softened, about 3-4 minutes.
Add the ground turkey to the skillet, breaking it up with a spatula, and cook until it is no longer pink. Season with salt, pepper, and a pinch of cumin.
Stir in the tomato sauce, raisins, and chopped olives. Allow the mixture to simmer for 3-4 minutes so the flavors meld.
Meanwhile, prepare the empanada dough by mixing the whole wheat flour with a pinch of salt and just enough water to form a smooth, pliable dough. Divide the dough into two equal portions and roll each portion into a circle about 6 inches in diameter.
Spoon an even amount of the turkey picadillo filling onto one half of each dough circle, leaving a border around the edge.
Fold the dough over the filling to create a half-moon shape and press the edges firmly with a fork to seal.
Place the empanadas on the prepared baking sheet and bake for 18-20 minutes or until the dough is lightly golden and cooked through.
Serve warm and enjoy your balanced meal!