Turkey Mole Empanadas
Yield
24 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
ground turkey
|
*
|
| ¼ | cup |
cilantro
chopped |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
mole sauce
|
* |
| ⅛ | teaspoon |
salt
|
|
| 2 | each |
puff pastry
|
*
|
| 1 | each |
eggs
beaten with 2 teaspoons water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
ground turkey
|
*
|
| 59 | ml |
cilantro
chopped |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
mole sauce
|
* |
| 0.6 | ml |
salt
|
|
| 2 | each |
puff pastry
|
*
|
| 1 | each |
eggs
beaten with 2 teaspoons water |
|
Directions
Combine filling ingredients together in a small bowl.
Heat oven to 350℉ (180℃).
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.
Place 1 tablespoon 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 closed with a fork.
Repeat with ther rest of the circles.
Brush pastries with remaining egg wash.
Bake until golden brown, about 10 minutes.
