Turkey Mole Empanadas Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Ground Turkey,
1/4 cup: Cilantro, chopped
1/4 cup: Green onions, chopped
2 tbsp: Mole sauce,
1/8 tsp: Salt,
2: Puff pastery sheets,
1: Egg, beaten with 2 T water
Directions:
Preparation Time: 20 minutes Cooking Time: 10 minutes
[Note: serving size is the number of peices this recipe will yield,
not the number of people it will serve.]
1. Combine filling ingredients together in a small bowl.
2. Heat oven to 350 degrees.
3. If necessary, roll out puff pastery slightly to be able to cut 12
3-inch circles from each sheet using a cookie cutter or the rim of a
glass.
4. Place 1 T of filling on half of a puff pastry circle. Brush entire
edge of circle with egg mixture. Fold pastry over yo form half-moon
and grimp edges clsed with a fork. Repeat with ther rest of the
circles.
5. Brush pstreis with remaining egg wash. Bake until golden brown,
about 10 minutes.
[Another Note: I assume the ground turkey is "Cooked Turkey" ground
up, not the hamburger like stuff you get in the stores.]
This is another one of those recipes from the Chicago Tribune Magazine
(11/14/93). This one provided by "Entertaining Co." as part of the
menu for a cocktail party for 100 hosted by a business executive
thanking her clients at her home in Chicago.
Posted by Bud Cloyd
Source from luhu.jp
[Note: serving size is the number of peices this recipe will yield,
not the number of people it will serve.]
1. Combine filling ingredients together in a small bowl.
2. Heat oven to 350 degrees.
3. If necessary, roll out puff pastery slightly to be able to cut 12
3-inch circles from each sheet using a cookie cutter or the rim of a
glass.
4. Place 1 T of filling on half of a puff pastry circle. Brush entire
edge of circle with egg mixture. Fold pastry over yo form half-moon
and grimp edges clsed with a fork. Repeat with ther rest of the
circles.
5. Brush pstreis with remaining egg wash. Bake until golden brown,
about 10 minutes.
[Another Note: I assume the ground turkey is "Cooked Turkey" ground
up, not the hamburger like stuff you get in the stores.]
This is another one of those recipes from the Chicago Tribune Magazine
(11/14/93). This one provided by "Entertaining Co." as part of the
menu for a cocktail party for 100 hosted by a business executive
thanking her clients at her home in Chicago.
Posted by Bud Cloyd
Source from luhu.jp