Turkey Empanaditas

I've never had empanadas before, but they look yummy. This recipe seemed healthy and it was freezable! Doug and I liked it. It's basically taco filling inside a pie crust, that you dip into salsa verde.

Yield: 8 servings (serving size: 3 empanaditas)

Ingredients

• FILLING:
• Cooking spray
• 12  ounces  ground turkey breast
• 2  teaspoons  chili powder
• 1  teaspoon  ground cumin
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/2  cup  water
• 1  (6-ounce) can no-salt-added tomato paste
• 1  cup  reduced-fat shredded cheddar cheese
• 
  DOUGH:
• 3  cups  all-purpose flour (about 13 1/2 ounces)
• 1 1/2  teaspoons  baking powder
• 1  teaspoon  sugar
• 1/4  teaspoon  salt
• 1/4  cup  chilled butter, cut into small pieces
• 3/4  cup  ice water

Preparation

To prepare filling, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add turkey; cook 5 minutes or until browned, stirring to crumble. Stir in chili powder, cumin, 1/2 teaspoon salt, and pepper; cook 1 minute, stirring often. Stir in 1/2 cup water and tomato paste. Cook 2 minutes or until turkey mixture thickens. Remove from heat; stir in cheese. Place in a bowl, and cool to room temperature; cover and chill 30 minutes.

To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, sugar, and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add 3/4 cup ice water through the food chute, processing just until combined (do not form a ball). Turn the dough out onto a floured surface; knead lightly 4 times with floured hands.

Divide the dough into 24 portions. Working with 1 portion at a time (cover remaining portions to keep dough from drying), roll into a 3 1/2-inch circle on a floured surface. Spoon 1 rounded tablespoon turkey mixture onto half of circle. Fold dough over filling; press edges together to seal. Place on a large baking sheet. Repeat procedure with remaining dough and filling. Cover with plastic wrap; freeze until firm. Place in zip-top plastic bags; freeze for up to 3 months.

Preheat oven to 400º.

Place frozen empanaditas on 2 baking sheets coated with cooking spray. Bake at 400° for 30 minutes or until bottoms are golden brown and tops begin to brown. Serve warm.