Healthy & Yummy Recipe: Turkey & Rainbow Chard Empanadas

You may recall I’ve posted in the past about my Urban Organics organic produce, my new slow food health kick and a call for healthier alternatives to traditional favorites.

Yesterday, I had planned on using some of the GOYA® Puff Pastry Dough for Turnovers I had bought to test out so I took them out and put this dish together. It was so delicious, I think you should try it.

Healthy & Yummy Recipe: Turkey & Rainbow Chard Empanadas

Ingredients:

  • 1 pack of lean ground Turkey
  • 1 bunch of rainbow chard, washed/chopped
  • 1 Tbsp of fresh sofrito (my mom makes mine from scratch. You can buy it frozen or try to make your own, recipe here
  • 1 tsp Kirkland’s Organic No-Salt Seasoning 
  • 1 Yellow onion diced 
  • 2 garlic cloves 
  • 3/4 Jar of Marina Sauce 
  • 1 tsp Olive oil
    Fresh grated Parmesan
Servings: 12 open-faced empanadas
I started off by heating up a Dutch Oven pot or olla and adding a teeny bit of olive oil, once I got that hot I added the turkey meat, sofrito, garlic and chopped onion. I seared the meat on one side and mashed it with a fork to separate it and spread out. Next I added the seasoning, this seasoning has replaced my store-bought Adobo and Sazon and is a good alternative to those if you don’t DIY. I also added a 1/2 tsp of turmeric, cumin, basil and paprika in addition to the seasoning. 
I covered the meat with a lid to get a thorough cook and chopped and soaked the rainbow chard to get all the soil and sand out. Then I threw that into the pot and cooked it down for about 10 minutes, stirring it about 1x. When the meat looked pretty done, I added 3/4 of a jar of marinara sauce, put the heat on low, and let it simmer for about 40 minutes covered.
I actually left this on the stove for about 1.5 hrs while I washed my hair and relaxed. Then I came back and took out 2 muffin tins, which I lightly sprayed with cooking spray. I inserted one piece of puff pastry into each opening making a little open pocket and cupping them as necessary.
Into each I added about 1 large tablespoon of the meat mixture and then grated fresh parmesan over them. Once I was finished I wet a paper towel with a bit of olive oil and dabbed the portruding ends of the dough to get them to crisp and brown. 
I cooked these in a pre-heated oven at 350 degrees for 25 minutes. They browned beautifully and the meat was really tasty and tender.
My boyfriend added hot sauce and sour cream to his and couldn’t stop himself from literally eating about half a dozen – that’s how good they were.
Things I would’ve done differently
I would love to find some whole wheat pastry and some organic marina sauce – next time I am in Trader’s Joes, I will have to remember this, if you know of any, let me know.
Also if you have left over chili or meatloaf you can easily turn it into another dish by simply filling the pastries in. Next time, I am going to try using some canned salmon.

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