Ingredients
1tspunsalted butter
¼cuponion,chopped
¼cupcelery,chopped
2tbspparsley,fresh, chopped
1clovegarlic,minced
1tbspcornstarch
½cuplow sodium chicken
1¼cupsleftover turkey breast
¾cuppeas and carrots,frozen
¾tspkosher salt
⅛tspground black pepper
½tspdried thyme
10Goya Empanada Discos
Cooking spray
1egg,large, whisked
Preparation
Heat a skillet over medium heat, melt butter. Add onion, celery, and parsley cooking until onions are translucent.
Add minced garlic, cooking for an additional minute.
Combine the broth and cornstarch together and mix well.
Add the turkey, frozen peas and carrots, salt, pepper, thyme, and broth, stir and cook medium heat, bring to a boil then cook until thickened and heated through for about 2 to 3 minutes.
Place a disc on your work surface. Take 2 tablespoons of the turkey mixture and place in the middle of each disc.
Using a pastry brush, place the egg wash on the outer edges of the disc. Fold the disc and gently press the edges to create a seal. Use a fork and press around the edges to seal.
Brush the egg wash over one side of each of the empanadas.
Spray the baking sheet with oil, bake 350 degrees F 26 to 30 minutes, until golden.
