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Empanada Style Turkey Turnovers

Empanada Style Turkey Turnovers

with fresh tomato salad
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
812 kcal
Protein
: 
42.3g protein
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Mustard
  • Wheat
  • Cereals containing gluten
  • Milk
  • May contain traces of allergens
Serving amount

1 unit(s)

Onion

2 unit(s)

Garlic

40 grams

Salad Leaves

½ sachet(s)

Dried Oregano

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

2 unit(s)

Tomato

1 tin(s)

Tomato Paste

1 sachet(s)

Ground Cumin

250 grams

Turkey Mince

1 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

265 grams

Puff Pastry

(Contains: Milk, May contain traces of allergens, Wheat, Cereals containing gluten)

Not included in your delivery

½ tsp

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Milk

to taste

Water

Energy (kJ)3396 kJ
Energy (kcal)812 kcal
Fat37.3 g
of which saturates1.5 g
Carbohydrate72 g
of which sugars16 g
Dietary Fiber5.2 g
Protein42.3 g
Salt4.3 g
Potassium285.9 mg
Calcium24.5 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Baking Sheet with Baking Paper
•Pan with Lid

Cooking steps

Prep the Veg
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.    
  • Halve, peel and chop the onion as finely as you're able.
  • Peel and grate the garlic (or use a garlic press).
  • Cut the tomato into small cubes.

TIP: Keep the pastry in the fridge until step 4 so it's cold and easy to handle. 

Start the Sauce
2
  • Place a pan over medium-high heat with a drizzle of oil.
  • Add the onion and garlic and cook for 2-3 mins. Season with salt.
Brown the Mince
3
  • Add the tomato paste, half a sachet of dried oregano (per 2P) and the cumin.
  • Add the mince to the pan along with the balsamic glaze, ½ tsp sugar (per 2P) and 150ml water (per 2P).
  • Lower the heat to medium, cover and simmer for 3-5 mins. Season with salt and pepper.
  • Remove the pan from the heat and allow the mince to cool, uncovered, 3-4 mins.
Bake the Empanadas
4
  • Roll out the pastry. Cut into quarters.
  • Moisten the edges with water and place even amounts of filling in the centre of each.
  • Fold in half to form a triangle then pinch the edges with a fork to seal.
  • Place on a lined baking tray and brush with a little milk.
  • Bake until golden brown, 12-15 mins.
Toss the Salad
5
  • Just before serving, add the salad leaves and tomato to a salad bowl.
  • Pour in the honey mustard dressing then toss to coat.
Finish and Serve
6
  • Divide the tomato salad between plates.
  • Serve the empanadas alongisde.
Meal right image

Explore Similar Recipes

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