FIESTA FILLING:
Extra virgin olive oil for sautee
1½ lbs of ground turkey
½ tbsp of adobo seasoning (according to taste)
Salt and pepper light sprinkle
¾ cup of sofrito liquid stock base
¾ cup of tomato paste
1/3 cup of finely diced onion
1 tbsp of freshly minced garlic (or more if you like)
2 tbsp of finely finely diced sweet red pepper
¼ cup of finely diced waxy red potato
2 tbsp of freshly chopped cilantro
4 pineapple ring slices, well drained, and finely chopped
24oz Canola oil for frying
10 large or 16 small round empanada shells (found in your grocer’s freezer or purchased at a bakery)

FILLING PREP
Sprinkle the turkey with adobo, salt, and pepper. Mix together with hands

In a large skillet heat 1 tbsp of olive oil on a low flame.

Add meat, sofrito, and tomato paste to the skillet. Break up the meat thoroughly with a wooden spoon or spatula.

After meat is fully broken up, add onion, garlic, potato, and red pepper. And continue breaking up and browning mixture. Cook for about 30 minutes or until mixture is fully cooked then add the cilantro.

Drain excess liquid and move mixture to a mixing bowl. Add diced pineapple and mix well with a wooden spoon.

FRYING EMPANADAS

In a large skillet heat 24oz of canola oil.

If your using small empanada shells place 2 heaping tablespoons (3 tablespoons for the larger shells) of the mixture into the center. Fold the dough over and seal it using a fork to crimp the edges. Repeat this process for all of your empanadas and place aside without letting them touch one another.

Heat oil until it sizzles when you test it by dipping a corner of a completed empanada in it.

Fry each empanada for approximately 3 minutes on each side. Don’t crowd the pan. Make sure your empanadas are not touching each other while frying. Remove when golden brown on both sides. Remove from pan and drain well on paper towels!

This is my favorite, original recipe. I have created an empanada recipe that is low-fat using ground turkey and fresh, healthy ingredients. My empanadas are a family tradition and I now make them every year during the holidays. Be sure to stash some for yourself the first time you try this recipe because they will all be gone!