9

These taco empanadas are made from scratch with my ground turkey taco recipe and my quick and easy pizza dough recipe!

Ingredients

  • 1/2 pound 93% ground turkey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon oregano
  • 1/4 small onion (minced)
  • 1 tablespoon bell pepper (minced)
  • 2 tablespoons water
  • 2 ounces canned tomato sauce (1/4 can)
  • 5 tbsp part-skim shredded Mexican cheese blend

Dough:

  • 1 cup (5 oz) unbleached all purpose or whole wheat flour
  • 1 1/2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
  • 3/4 teaspoon kosher salt (use less if using table salt)
  • 1 cup non-fat Greek yogurt (use Stonyfield or Fage, not regular yogurt, not Chobani, it will be too sticky)
  • 1 whole egg (beaten)

Instructions

For the meat:

  • Brown turkey in a large skillet breaking it into smaller pieces as it cooks.
  • When no longer pink add dry seasoning and mix well.
  • Add the onion, pepper, water and tomato sauce and cover.
  • Simmer on low for about 15 minutes, uncover and simmer until dry, about 8 to 12 minutes. You don’t want any liquid remaining, it will make the dough soggy.

For the dough:

  • Preheat oven to 375F.
  • Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
  • In a medium bowl combine the flour, baking powder and salt and whisk well.
  • Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  • Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
  • Place on a floured work surface and roll the dough out until it’s very thin. Cut circles about 4-3/4 inches (I used a small work bowl turned upside down) cut out as many rounds as you can.
  • With the remaining dough, roll out and form into more rounds. I got 10 altogether.
  • Place 2 tablespoons of the meat mixture on each round topped with 1/2 tablespoon cheese.
  • Brush the edges with egg wash then fold the edge over and crimp with a fork.
  • Transfer to the baking sheet and brush the tops with egg wash.
  • Bake in the center of the oven for 22 minutes, or until golden

Serving: 1empanada, Calories: 112kcal, Carbohydrates: 11.5g, Protein: 10g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 36.5mg, Sodium: 254mg, Fiber: 0.5g, Sugar: 1.5g

WW Points Plus: 3

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Recent Posts:

CHOCOLATE CHEESECAKE DESSERT CUPS

Ingredients ▢1 cup light whipped topping, divided ▢⅓ cup plain nonfat Greek yogurt ▢¼ cup reduced fat cream cheese at room temperature (I used Neufchâtel) ▢2-½ tablespoons unsweetened cocoa powder ▢2 packets zero calorie sweetener

Read More »

broccoli salad

This delicious, quick and easy broccoli salad is best made ahead and makes a great side for any summer get together! 4 Points per serving

Read More »

blueberry bagels

4 – 5 PersonalPoints™ per serving Ingredients White self-raising flour 1 cup(s), (150g) Ground cinnamon ½ tsp Vanilla bean extract, alcohol free 1 tsp 99% fat-free plain yoghurt

Read More »
%d bloggers like this: