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    69

Vegetarian Turkey Stuffing Empanadas

  • Prep 45 min
  • Total 1 hr 45 min
  • Ingredients 18
  • Servings 10
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    69

Ingredients

2
cups Pillsbury BEST® Whole Wheat Flour
1
teaspoon salt
3/4
cup unsalted butter, melted
6
tablespoons chilled water
3
tablespoons olive oil
1
chopped onion
3
minced garlic cloves
1
chopped fennel bulb (the white part)
2
chopped celery stalks
1
butternut squash, peeled and cut into small cubes (half an inch or less)
1
cup vegetable broth
Salt and pepper to taste
1/2
cup raisins
1
cup cooked quinoa
1/2
cup chopped pecans
1/2
cup cream cheese
1
egg
1
tablespoon milk

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
415.7
% Daily Value
Total Fat
27.1g
42%
Saturated Fat
12.2g
61%
Cholesterol
68.1mg
23%
Sodium
542.4mg
23%
Total Carbohydrate
40.9g
14%
Dietary Fiber
6.5g
26%
Sugars
8.5g
Protein
7.5g
% Daily Value*:
Vitamin C
35.30%
35%
Calcium
9.60%
10%
Iron
13.10%
13%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Directions

  • 1 Combine the flour and salt in a large bowl. Add the melted butter and mix it all together with a fork, and then with your hands, until you have a uniform dough. Add the water, and continue kneading.
  • 2 When the dough is ready and no longer sticks to your hands, divide it into two portions, and cover each with film wrap. Refrigerate the dough for a half hour.
  • 3 In the meantime, heat the olive oil in a large skillet over medium heat. Sauté the onions and garlic for 3 minutes, stirring.
  • 4 Add the fennel, celery and squash, and sauté the vegetables for another 5 minutes.
  • 5 Add the vegetable broth, and salt and pepper to taste. Cover the skillet, and lower the heat. Cook for 10 minutes, or until the vegetables soften. (If they dry out before they should, add some more broth.)
  • 6 If the vegetables have softened and there’s still a lot of liquid, strain them and put them back in the skillet.
  • 7 Add the raisins, quinoa, pecans and cream cheese, and combine well.
  • 8 Heat the oven to 350°F.
  • 9 Use a rolling pin to stretch out the dough on a floured surface.
  • 10 Use a large cup or pastry ring to cut out 4-5-inch circles (or smaller, if you want to make mini empanadas).
  • 11 Place 3-4 tablespoons of filling in the center, and fold the circle in two, pressing the edges together with your fingers so they stick together and the empanada seals well.
  • 12 Use a fork to crimp the edges.
  • 13 Repeat with the rest of the dough, and place the empanadas on a Silpat-lined baking sheet.
  • 14 In a cup, beat the egg with the milk, and use your fingertips or a brush to coat the empanadas with this mixture.
  • 15 Bake the empanadas for 25 minutes, wait 5 minutes, and then transfer them to a rack to cool.

Morena Escardó This recipe is actually two recipes in one: vegetarian turkey stuffing with a Latin touch, which makes for a good filling for empanadas. This way, it can be enjoyed by vegetarians and non-vegetarians alike.

Rate and Comment

Morena Escardo Morena Escardo
October 31, 2014

Morena Escardó This recipe is actually two recipes in one: vegetarian turkey stuffing with a Latin touch, which makes for a good filling for empanadas. This way, it can be enjoyed by vegetarians and non-vegetarians alike.