One of my favorite things to make is empanadas. They are delicious, flaky creations that are easy to make and fun to bake with your family. Below is a Baltic-American Empanadas recipe I came up with, and I hope you will try it! I combined the recipes used to make pirozhkis (an Eastern European dish) and empanadas to make my own creation. Feel free to replace the ground turkey with chicken or beef in the recipe. Also, feel free to tweak the recipe to your liking in your kitchen.
Bold And Flavor-Packed Baltic-American EmpanadasPrint Recipe
- 1 pound ground turkey
- 3 celery stalks, chopped
- 2 large carrots, chopped
- 1 medium-sized onion, diced
- 1 1/2 cups chicken stock
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 garlic cloves, minced
- 1 package of Goya’s “tapas para Empanadas” (puff pastry; contains 12)
- 1 egg, beaten
- 1 tablespoon olive oil
1. Before you start making this dish, thaw the Goya’s “tapas para Empanadas” in your refrigerator either the night before or several hours before you start cooking.
2. First, start making the filling for the empanadas in a skillet. Heat oil on the skillet, and then add the minced garlic and diced onion. Make sure to sauté the garlic and onion well.
3. Add the ground turkey to the skillet, and mix in the teaspoons of salt and pepper well. Make sure to brown the turkey well on both sides, breaking up the turkey into small pieces simultaneously. Taste the ground turkey to ensure it is flavorful.
4. In a separate skillet, cook the chopped carrots and celery in chicken stock for 5-7 minutes.
5. Reduce the flame to a low flame and add the tablespoons of flour to the mixture, mixing it well. Make sure there are no flour particles in your mixture. For 5 minutes, let the mixture simmer until the liquid in it becomes thick. Add the vegetable-chicken stock mixture to the skillet with the browned ground turkey. Mix both well, and let the mixture sit for 5 minutes.
6. Meanwhile, preheat your oven to 350 degrees.
7. Open the package of thawed “tapas para Empanadas,” separating each tapa. In the package, the tapas are separated by small clear plastic sheets. Lay each tapa out on your kitchen counter, making sure there is some space between each tapa.
8. Place a tablespoon of the empanada filling on the right side of the tapa, but make sure to leave some space. Fold the tapa to the right. Firmly press down the edges of the folded tapa, making sure the dough doesn’t separate.
9. Use the back-end of the fork to seal off the tapa and create an empanada. Refrigerate the remaining filling you have to use for another set of empanadas or for another meal idea you may have in mind.
10. Grease a clear baking dish, and place the empanadas in it. Make sure all of the empanadas fit into the dish. Beat an egg in a separate bowl. Using a pastry brush, brush the beaten egg onto each empanada.
11. Place the empanadas into your oven. Set a kitchen timer, or the timer on your oven, to 35 minutes. Once 35 minutes have passed, make sure the empanadas are browned on the edges and on the bottom.
12. Cool the empanadas for 5-10 minutes. Remove them from the baking dish with a fork to put on plates.
Hope you consider making these empanadas! They are fun to make with your family, friends, and loved ones. Happy cooking and baking!