Golden turkey and black bean empanadas on a green plate with taco salsa inside

Turkey empanadas

4 servings

35 minutes

slightly spicy

Ingredients:

2 tsp Casa del Sur Fajita Seasoning
200 gr Casa del Sur Taco Sauce
1 can Casa del Sur Black Beans
150 g canned corn
400 g ground turkey meat
100 g grated cheddar cheese
2 packages of ready-made shortcrust pastry or puff pastry
1 onion, finely diced
3 teaspoons garlic paste or 3–4 garlic cloves, finely chopped
1 hard-boiled egg, finely chopped
1 egg mixed with water and a pinch of salt (for brushing)
2 tablespoons fresh chopped coriander
3 tablespoons of oil for frying
salt to taste

To serve: 200 g Casa del Sur Vegetable Salsa

Crispy on the outside, juicy on the inside, these empanadas are filled with turkey, black beans, and melted cheddar cheese, seasoned with classic Mexican fajita seasoning. Serve hot, straight from the oven, with vegetable salsa for dipping—they're perfect for an evening of sharing or as a party snack.

A method of preparing:

Heat the oil in a heated pan. Add the onion and garlic paste and sauté for 2–3 minutes.
Add fajita seasoning and ground meat. Cook for about 5 minutes, until the meat is cooked through and lightly browned.
Add the taco sauce, corn, and black beans. Stir and cook for a few more minutes, until the mixture thickens slightly.
Add the cheddar cheese and hard-boiled egg. Mix well, season with salt to taste, sprinkle with cilantro, and set aside to cool.
Place the prepared dough on a countertop and gently roll it out. Cut out circles, place a portion of the filling on each, and seal the edges like dumplings.
Place the prepared empanadas on a baking sheet lined with baking paper. Brush them with an egg wash mixed with water and salt.
Place in an oven preheated to 200°C and bake for about 15 minutes, until the empanadas are golden brown.
Serve the empanadas hot with the vegetable salsa.

Tip: The filling should be well cooled before being spread on the dough - this will make the empanadas stick together more easily and prevent them from getting soggy while shaping.