Middle Eastern Ground Turkey Empanadas
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 112.6389 |
| Energy (kCal) | 899.4244 |
| Carbohydrates (g) | 38.1603 |
| Total fats (g) | 33.4302 |
-
Cuisine
Asian >> Middle Eastern >> Rest Middle Eastern
-
Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Remove discos from freezer to defrost. Preheat oven to 450 degrees. | 2. Brown ground turkey in skillet, drain fat. | 3. Add green onion, onion, red pepper, garlic, and mushrooms. Cook until soft. Add salt, spices, tomato paste and water. If you have no tomato paste, you can use some tomato sauce. If you have no baharat, you can substitute with a small amount of clove, cardamom, coriander, and nutmeg (or leave it out if you prefer). When filling has been sufficiently mixed, remove from heat. | 4. Take a disco from the packaging and place it on a piece of wax paper. Put a tablespoon or two of filling on one side. (You can use refrigerated biscuit dough or frozen pie crust if you cannot find discos, but you may need to adjust baking time and temp.) Seal edges using fork tines to go around the edge on the top and bottom of empanada. Then set aside on plate in fridge. Repeat this with the rest of the discos until all filling is gone. | 5. Spray cookie sheet with cooking spray and lay the empanadas on the sheet. Brush tops of empanadas with beaten egg, for gloss. Bake empanadas ten minutes or until golden brown. Then bake second batch same way. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| turkey | 1 | lb | lean ground | 648.2681 | 0.5893 | 98.1016 | 25.5681 |
| red pepper | 1 | diced | 1.25 | 0.2753 | 0.0584 | 0.0138 | |
| mushroom | 4 | ounces | sliced | 38.5553 | 7.6997 | 2.5401 | 0.5557 |
| onion | 1 | diced | 28.0 | 6.537999999999999 | 0.77 | 0.07 | |
| green onion | 2 | sliced | 38.34 | 8.1508 | 1.3774 | 0.6674 | |
| garlic clove | 3 | minced | 13.41 | 2.9754 | 0.5724 | 0.045 | |
| paprika | 1 | teaspoon | 6.486000000000001 | 1.2418 | 0.3252 | 0.2965 | |
| baharat | 1 | teaspoon | - | - | - | - | |
| cumin | 1 | teaspoon | 7.875 | 0.929 | 0.374 | 0.4677 | |
| salt | 1/2 | teaspoon | - | - | - | - | |
| curry powder | 3 | teaspoons | 19.5 | 3.3498 | 0.8574 | 0.8406 | |
| tomato paste | 2 | tablespoons | 26.24 | 6.0512 | 1.3824 | 0.1504 | |
| water | 1/4 | cup | 0.0 | 0.0 | 0.0 | 0.0 | |
| goya disco | 2 | packages | - | - | - | - | |
| egg | 1 | beaten | 71.5 | 0.36 | 6.28 | 4.755 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.