Cuban-American fusion recipe
Baked Turkey, Guava and Cream Cheese Empanaditas
Golden empanaditas filled with shredded turkey, guava and cream cheese: a Cuban-American fusion appetizer for Thanksgiving and its leftovers.
- Preparation30 min
- Cooking28 min
- Total time58 min
- Servings16 small empanaditas
- DifficultyEasy
A tasty way to use up cooked Thanksgiving turkey: the filling combines juicy meat with cream cheese and a touch of sweetness from guava paste. They can also be made with freshly roasted turkey.
Ingredients
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Method
- Preheat the oven to 200 °C and line a baking sheet with baking paper.
- Sauté the onion in the oil over medium heat for 4 minutes. Add the garlic and cumin for 30 seconds. Add the turkey and sour orange juice, stir for 2 minutes and let cool.
- Mix the warm turkey with the cream cheese and guava cubes, without breaking them down completely.
- Place a tablespoon of filling in the center of each disc; moisten the edge, fold into a half-moon and seal by pressing with a fork.
- Place the empanaditas on the baking sheet, brush with egg and bake for 18 to 22 minutes until golden and the filling is hot throughout. Let rest for 5 minutes and serve.
