Spicy Turkey Pecan Empanadas



2 tsp vegetable oil

1 Medium onion, finely chopped


10 oz frozen spinach, thawed and well drained

1/2 tsp ground allspice

1/2 tsp salt

1/4 tsp ground ginger

2/3 c pecan, chopped

1/4 c dried currants

1/2 c Monterey Jack cheese, shredded

4 15-oz pie crusts

1 Large egg, beaten



In a large skillet, heat oil over medium heat. Add the onion and cook 5 minutes. Stir in turkey and spinach, mixing well. Stir allspice, salt and ginger into turkey mixture and cook, stirring, until turkey is cooked through--about 8 minutes.

Remove from heat and add pecans and currants. Set aside to cool slightly.

Heat oven to 375°F. Unfold pie crusts and cut in half horizontally and vertically to make 4 quarters. Brush the edges of each quarter lightly with the egg.

Spoon ¼ cup of the turkey-pecan mixture in the center of one quarter of pie crust and sprinkle with about 2 teaspoons cheese.

Fold one side of the pie crust over to meet the edges of the other side, enclosing the filling completely. Crimp the edges sealed with the tines of a fork.

Place empanada on an ungreased baking sheet.

Repeat with remaining pastry, filling, cheese and egg to make 15 more empanadas and fill 2 baking sheets. Brush the tops of all empanadas with egg and make a small slit in top crusts with the tip of a knife.

Bake empanadas 15 to 18 minutes or until golden brown. Cool slightly before serving. Serve 2 portions per appetizer.

Nutrition Facts

570 Total Calories

310 Calories from Fat

35 g Total Fat

54 % Daily Total Fat

13 g Saturated Fat

65 % Daily Saturated Fat

45 g Cholesterol

15 % Daily Cholesterol

510 mg Sodium

21 % Daily Sodium

55 g Total Carbohydrates

18 % Daily Total Carbohydrates

1 g Dietary Fiber

4 % Daily Dietary Fiber

6 g Sugars

9 g Protein

30 % Daily Protein

2 % Daily Vitamin C

6 % Daily Calcium

4 % Daily Iron