Mexican Spiced Turkey Empanadas
with fresh sweetcorn side salad
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
Allergens:
Barley
•Cereals containing gluten
•Wheat
•Sulphites
•Milk
•May contain traces of allergens
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Onion
2 unit(s)
Garlic
40 grams
Salad Leaves
1 pack(s)
Sweetcorn
1 pack(s)
Passata
2 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
320 grams
Irish Turkey Breast
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
Nutrition Values
Energy (kJ)3699 kJ
Energy (kcal)884 kcal
Fat34.3 g
of which saturates1.4 g
Carbohydrate81.7 g
of which sugars21.4 g
Dietary Fiber5.8 g
Protein51.4 g
Salt3.5 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 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.
Utensils
•Sieve
•Grater
•Pan with Lid
Cooking steps
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).
- Drain the sweetcorn in a sieve.
TIP: Keep the pastry in the fridge until step 4 so it's cold and easy to handle.
2
- Place a pan over medium-high heat with a drizzle of oil.
- Add the onion and garlic and ½ tsp sugar (per 2P).
- Cook for 2-3 mins. Season with salt.
- Add the passata, Mexican spice and stock.
- Fry, stirring, 30 secs.
3
- Meanwhile, coat the turkey with salt, pepper and a drizzle of oil.
- Lay the turkey on a lined baking tray. Bake until golden and cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
- Once cooked, chop into small chunks and stir into the sauce.
4
- Meanwhile, make your dressing by mixing the vinegar with a drizzle of oil in a salad bowl. Season to taste with salt and pepper.
- Just before serving, add the sweetcorn and salad leaves.
- Toss to coat in the dressing.
5
- Roll out the pastry. Cut into quarters to create four equal rectangles (per 2P).
- Lightly moisten the edges with water, then place a little filling in the centre of each, without overloading.
- Fold each empanada in half to form a triangle. Pinch the edge with a fork to seal.
- Pop onto a lined baking tray. Brush with milk. Bake until golden brown, 18-20 mins. IMPORTANT: Turkey is cooked when no longer pink in the middle.
6
- Divide the salad between plates.
- Arrange the empanadas alongside.
TIP: If you have any leftover filling, serve it as an accompaniment to the salad and empanadas!
