Taco Empanadas
These taco empanadas are made from scratch with my ground turkey taco recipe and my quick and easy pizza dough recipe!
Foto: Skinnytaste
Bahan-bahan
- 1/2 pound 93% ground turkey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon oregano
- 1/4 small onion (minced)
- 1 tablespoon bell pepper (minced)
- 2 tablespoons water
- 2 ounces canned tomato sauce (1/4 can)
- 5 tbsp part-skim shredded Mexican cheese blend
- 1 cup (5 oz) unbleached all purpose or whole wheat flour
- 1 1/2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
- 3/4 teaspoon kosher salt (use less if using table salt)
- 1 cup non-fat Greek yogurt (use Stonyfield or Fage, not regular yogurt, not Chobani, it will be too sticky)
- 1 whole egg (beaten)
Langkah-langkah
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Brown turkey in a large skillet breaking it into smaller pieces as it cooks.
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When no longer pink add dry seasoning and mix well.
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Add the onion, pepper, water and tomato sauce and cover.
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Simmer on low for about 15 minutes, uncover and simmer until dry, about 8 to 12 minutes. You don’t want any liquid remaining, it will make the dough soggy.
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Preheat oven to 375F.
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Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
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In a medium bowl combine the flour, baking powder and salt and whisk well.
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Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
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Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
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Place on a floured work surface and roll the dough out until it’s very thin. Cut circles about 4-3/4 inches (I used a small work bowl turned upside down) cut out as many rounds as you can.
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With the remaining dough, roll out and form into more rounds. I got 10 altogether.
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Place 2 tablespoons of the meat mixture on each round topped with 1/2 tablespoon cheese.
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Brush the edges with egg wash then fold the edge over and crimp with a fork.
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Transfer to the baking sheet and brush the tops with egg wash.
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Bake in the center of the oven for 22 minutes, or until golden
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (41% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| 93% ground turkey | 0.5 pound | - | - |
| garlic powder | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| cumin | 0.5 teaspoon | Rp 70.000/kg | Rp 175 |
| kosher salt | 0.5 teaspoon | - | - |
| chili powder | 0.25 teaspoon | Rp 8.000/100g | Rp 100 |
| paprika | 0.25 teaspoon | Rp 40.000/kg | Rp 50 |
| oregano | 0.25 teaspoon | - | - |
| onion | 0.25 small | - | - |
| bell pepper | 1 tablespoon | - | - |
| water | 2 tablespoons | - | - |
| canned tomato sauce | 2 ounces | Rp 12.000/kg | Rp 2.400 |
| part-skim shredded Mexican cheese blend | 5 tbsp | - | - |
| 1 cup | - | - | |
| baking powder | 0.5 teaspoons | Rp 8.000/100g | Rp 4.000 |
| kosher salt | 0.75 teaspoon | - | - |
| non-fat Greek yogurt | 1 cup | Rp 15.000/200g | Rp 17.775 |
| egg | 1 whole | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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