Studying Time: 2 hours
Cooking Time: 1 hour
Recipe: Adapted from Asian Turkey Lettuce Wraps | Damn Delicious
Where have I been might you ask? J has been out of town (in California. Hate him.) and I've eaten largely cereal, oatmeal, and pancakes. Nobody wants to see that.
But, today, I'm back! J really wanted empanadas and together we created an Asian style empanada. If I were to make these again, I would use a different brand of hoisin sauce. Other than that, they were pretty good for an off the cuff creation. Reminded me a little bit of chicken roll ups that I used to eat when I was little.
Asian Turkey "Empanadas"
Serves: 2
1 tablespoon olive oil
1 pound ground turkey
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 red bell pepper, diced
1 small onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1/2 teaspoon freshly grated ginger
1 package crescent rolls
Preheat oven to 375. Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, making sure to crumble the beef as it cooks. Set aside. Add garlic, bell pepper and onion to the saucepan. Cook, stirring frequently, until tender. Return turkey to pan. Stir in hoisin sauce, soy sauce and ginger. Stir until well combined. Allow to cool.
Unwrap crescent rolls, but do not separate into triangles. Seal edges and combine triangle pieces of dough into one large square. Spoon cooled turkey mixture onto dough. Fold over edges and seal. Repeat with remaining meat and dough making sure edges are sealed. Bake at 375 for 10-12 minutes until rolls are cooked through and golden brown.
