Taco Empanadas

By sretzlaff

NUTRITION INFORMATION
Yield: 10 servings, Serving Size: 1 empanada

Amount Per Serving:
Freestyle Points: 2
Points +: 3
Calories: 112 calories
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 36.5mg
Sodium: 254mg
Carbohydrates: 11.5g
Fiber: 0.5g
Sugar: 1.5g
Protein: 10g

Ingredients

• Dough:
• 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
• 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

Details

Preparation time 20mins
Cooking time 45mins
Adapted from skinnytaste.com

Preparation

Step 1

DIRECTIONS:
For the meat:

1 Brown turkey in a large skillet breaking it into smaller pieces as it cooks.
2 When no longer pink add dry seasoning and mix well.
3 Add the onion, pepper, water and tomato sauce and cover.
4 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:

1 Preheat oven to 375F.
2 Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to
avoid sticking.
3 In a medium bowl combine the flour, baking powder and salt and whisk well.
4 Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
5 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).
6 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.
7 With the remaining dough, roll out and form into more rounds. I got 10 altogether.
8 Place 2 tablespoons of the meat mixture on each round topped with 1/2 tablespoon cheese.
9 Brush the edges with egg wash then fold the edge over and crimp with a fork.
10 Transfer to the baking sheet and brush the tops with egg wash.
11 Bake in the center of the oven for 22 minutes, or until golden

Read more at https://www.skinnytaste.com/taco-empanadas/#uQKSJh7efJOdreCY.99