Turkey and black bean empanadas

Turkey and black bean empanadas
  • 300g reserved roasted turkey, shredded
  • 425g tinned black beans, drained
  • 50g Pepper Jack or Monterey Jack cheese, grated
  • 50g Cheddar, grated
  • 110g prepared salsa
  • 2 tbsps freshly chopped coriander leaves
  • 1 tsp ground cumin
  • 2 (23cm) refrigerated pie crusts
  • 1 egg, beaten with water, if desired, for egg wash
1) Preheat oven to 220C/Gas 7.

2) In a large bowl, combine turkey, black beans, both cheeses, salsa, coriander and cumin. Mix well to combine.

3) Unroll pie crusts on a flat surface. Using 10cm cutter, cut out six circles. Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed.

3) Transfer empanadas to a large baking tray. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown.

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