Tupperware Empanada pie press recipes 2018

Tupperware Pie Press/Empanada/ Turnover Maker Recipes

Tupperware Pie Press/Empanada/Turnover Maker

The Tupperware Pie Press/Empanada/Turnover Maker allows you to create healthy, sweet or savory hand-held, filled pastries quickly and easily!

Easy to use, all you need to do is cut the dough with the bottom of the Tupperware Pie Press/ Empanada Maker; place the desired filling into the center and with both handles, squeeze close the Tupperware Pie Press/Empanada/Turnover Maker until the dough is sealed.

Great for making hand held pockets for breakfast, lunch, dinner,

Tupperware Pie Press/Empanada/Turnover Maker Features & Instructions Key Features and Benefits • The Tupperware Pie Press/Empanada/Turnover Maker is a round shape made of 2 hinged, identical semicircle halves.

• Easy to Use 2 in 1 Kitchen Tool - One side cuts the dough and the other side is for filling and sealing the dough with a fluted edge for sealing.

• The curved in center allows you to correctly place an appropriate amount of filling into the middle of the dough.

• The handles on both sides allow you to press onto and cut the dough and also to press together to securely seal the filled pie/ empanada/turnover to ensure that the filling doesn’t leak out while cooking.

• The Pie Press/Empanada/Turnover Maker can be used to make sweet treats with cinnamon apple, tart cherry, chocolate marshmallow, or dulce de leche filling and savory treats with pizza, Swiss cheese & ham, chicken & broccoli, or turkey & black bean filling.

• Because of the fluted edge no filling will leak out when you bake or fry your filled pie/empanada/turnover.

• Use the Tupperware Measuring Spoons to fill your pie/ empanada/turnover with 1 tbsp. + 2 tsp. of filling.

• Because of its compact size, it is easy to store in any kitchen drawer.

To Use: • Place the Silicone Wonder Mat on your countertop and roll the dough on top of it using a rolling pin. The thickness of the dough should be about 1/8”. You can also purchase pre-made pie dough in the refrigerator section of your local grocery store.

• When the dough has been evenly rolled out, open the Pie Press/ Empanada/Turnover Maker and use the full circle base to cut your dough by placing over the dough and pressing down on both handles.

• Once you have many circular cutouts of dough, you are ready to create the pies/empanadas.

• Make sure that your dough is not too elastic or too warm as it would shrink after cutting and would be too small to close the dumpling correctly.

• Hold the Pie Press/Empanada/Turnover Maker open; place one of the circular cut-outs on top of the side with the jagged teeth.

• With a Saucy Silicone Spatula or pastry brush, apply a thin layer of water or egg wash across the dough where you see the jagged teeth. This will help seal the pie/empanada properly when closing it later.

• Place 1 tbsp. + 2 tsp. of desired filling in the middle of the dough using the Tupperware Measuring Spoons.

• Hold the two handles and close the Pie Press/Empanada/Turnover Maker by bringing them together and then pressing them gently but firmly for 5 seconds in order to seal the pie/empanada. Do not press too hard as this could damage the pie/empanada.

• Place each finished pie/empanada onto a baking sheet that is lined with a clean Silicone Wonder Mat. • If you want a glossy finish when baked, brush a fine layer of egg yolk on the top of the finished, unbaked pie/empanada.

• Place into the oven at 375°and bake for 12 – 15 minutes or until the dough is golden brown.

• Remove from oven, cool, and enjoy!

Tupperware Pie Press/Empanada/Turnover Maker Recipes 5. Apple Cinnamon Empanadas 6. Beef Empanadas 7. Black Bean Empanadas 8. Chocolate Banana & Peanut Butter Empanadas 9. Chocolate Cherry Hand Pies 10. Cranberry Apple Empanadas 11. Crescent Pizza Pockets 12. Dulce de Leche Empanadas 13. Empanada Dough 14. Guava & Cream Cheese Empanadas 15. Ham & Chees Empanadas 16. Italian Sausage & Cheese Calzones 17. Spicy Apple Turnovers 18. Taco Empanadas 19. Turkey & Black Bean Empanadas

Apple Cinnamon Empanadas

Beef Empanadas

4 apples peeled and cored (or 21 oz can of sliced apples, drained) 1 lemon 1 Tbsp. cornstarch 1 tsp ground cinnamon Blend ¼ cup sugar ¼ cup brown sugar 1 Tbsp. butter ¼ cup raisins (optional) 15 oz. package of refrigerated piecrust (or packaged empanada dough) 1 egg, beaten TUPPERWARE

TUPPERWARE

1. Preheat oven to 375°F. 2. Place apples in Quick Chef with blade attachment. Add remaining ingredients, cover and process until coarsely chopped. Melt butter over medium heat in Chef Series 9½" Fry Pan. Add apples and stir to coat. Lower heat and cook apple mixture 5 minutes until soft. Add raisins and cook until mixture has thickened. Remove from heat and allow to cool slightly.

3. Roll dough to a 12" circle on the Pastry Sheet. Using the bottom side of the Empanada Maker. cut 4 rounds of pastry. Re-roll dough as needed. Place a cut round of pastry on the Empanada Maker; moisten edges with beaten egg or water.

4. Place heaping tbsp. of filing in center of Empanada Maker and close, pressing tightly to seal. Open and remove the sealed empanada and place on baking sheet lined with the Silicone Wonder Mat. Brush tops of empanadas with beaten egg. Bake 12-15 minutes or until golden brown.

1. Preheat oven to 375°F. 2. Place olive oil in Chef Series 9 ½” Fry Pan and heat over medium heat. Add onion, garlic and sauté until onion is translucent and soft. Add ground beef and cook until no longer pink. Add Southwest Chipotle Seasoning Blend, salt and pepper, reduce heat and simmer 5-10 minutes. Drain well to remove any grease or liquid.

3. If using packaged pie pastry, roll each crust to a 12” circle on a Pastry Sheet. With bottom side of Turnover Maker, cut rounds of pastry. Re-roll dough as needed, making 12 circles total.

4. Place cut round on top of the Turnover maker, moisten edges with beaten egg or water. Place tbsp. of meat filling in center, top with a tablespoon of cheese, close, pressing tightly to seal. Open and remove the sealed empanada and place on baking sheet lined with the Silicone Wonder Mat. Brush tops of empanadas with beaten egg.

5. Bake 12-15 minutes or until golden brown.

Chocolate Banana & Peanut Butter Empanadas

Black Bean Empanadas

TUPPERWARE

½ tbsp. olive oil 4 spring onions, finely sliced 2 cloves garlic, crushed 1 small sweet potato, chopped 2 tbsp. fresh coriander, chopped ½ tsp. paprika 1 tsp. ground cumin 1 can black beans, drained and rinsed

2 tbsp. jalapeños, finely chopped 2 tbsp. tomato paste 1 tbsp. Mexican hot sauce ½ cup tasty cheese Salt & pepper 6 sheets rolled pie crusts 1 egg, lightly beaten

1. Preheat oven to 375°F. 2. Place oil in the Chef Series Fry Pan over a medium heat. Add spring onions and garlic, stirring regularly until just softened. Add sweet potato and cook until just soft.

2. Add in coriander, paprika, cumin, black beans and jalepenos, tomato paste, Mexican hot sauce and tasty cheese and stir well. Season with salt and pepper. Turn off heat and set aside to cool.

3. Place Wonder Mat on a a cookie sheet.

4. Using the round side of the Turnover Maker, cut rounds out of the pastry. Repeat this process until you have 12 pastry rounds. You may need to re-roll pastry.

5. Place a round on the teeth-side of the Turnover Maker. Wet pastry edge with beaten egg. Place a heaped tablespoon of the black bean filling in the center of the Individual Pastry Press and close, pressing tightly to Seal. Place filled empanada on the Baking Sheet. Repeat this process using all filling.

6. Brush empanadas with remaining egg and bake for 20 minutes or until golden brown.

15 oz. package of refrigerated piecrust (or packaged empanada dough) ½ lb. lean ground beef ½ tbsp. olive oil 1 small onion, chopped 1 garlic clove, chopped 2 tbsp. Southwest Chipotle Seasoning or Taco seasoning salt and pepper to taste 1 cup shredded Mexican style cheese 1 egg, beaten

TUPPERWARE

1 tsp. ground cinnamon 1 cup sugar 15 oz. package of two, 9”/22 cm refrigerated pie crusts or packaged empanada dough 12 chocolate peanut butter cups, quartered 2 bananas, sliced into a total of 24 pieces 1 egg, beaten Chocolate syrup and coconut, optional toppings

1. Preheat oven to 375°F/190° C. 2. Combine cinnamon and sugar in a small modular bowl and set aside.

3. Roll the dough into a 12” circle. Using the cutting side of the Pie Press, cut 4 circles of dough, repeat with other half of dough, then reroll and cut scraps. Hold the Pie Press open; place one of the circular cutouts on the side with the teeth.

4. Brush the dough with a thin layer of the beaten egg on the teeth. Place 4 chocolate peanut butter pieces and 2 banana slices in the center of the dough. To seal the pockets, hold the Tupperware Pie Press’s two handles and close by bringing the handles together and then pressing gently but firmly for 5 seconds.

5. Place each finished pocket onto a baking sheet lined with a Silicone Wonder Mat. Brush the tops of the pockets with the remaining beaten egg and sprinkle with the cinnamon sugar. Place baking sheet in the oven and bake for 12–15 minutes or until golden brown.

Cranberry Apple Empanadas

Chocolate Cherry Hand Pies 15 oz. package of refrigerated piecrust (or packaged empanada dough)

TUPPERWARE

Cherry Filling 2 cups fresh, pitted and chopped 1 Tbsp. sugar 1 Tbsp. flour 2 oz. chopped dark chocolate 1 egg – for egg wash

15 oz. package of refrigerated piecrust (or packaged empanada dough) 4 apples peeled and cored (or 21 oz. can of sliced apples, drained) ½ cup dried cranberries ½ cup sugar 1 egg, beaten ½ cup confectioner’s sugar 1 tsp cornstarch TUPPERWARE

Glaze 1 cup powder sugar ¼ tsp. vanilla extract milk to thin 1. Preheat oven to 400°F. 2. Place the cherries and sugar in a bowl. (Add more sugar to taste.) Stir. Add flour and stir until the cherries are evenly coated. Refrigerate for about an hour 3. Place Wonder Mat on a a cookie sheet.

4. Using the round side of the Turnover Maker, cut rounds out of the pastry. Repeat this process until you have 12 pastry rounds. You may need to re-roll pastry.

5. Place a round on the teeth-side of the Turnover Maker. Wet pastry edge with beaten egg. Place a Spoon of cherry filling into the center of each circle, keeping a ½-inch boarder on the outer edge. Top with chocolate pieces. Brush the edge with the wash and close, pressing tightly to Seal. Prick the top of each tart multiple times with a fork to allow steam to escape. Or, leave as is to make a puffier tart, rather than a flat pastry. Brush the top of the tarts with egg wash. Repeat until all the pies are ready to go. Refrigerate for 10-15 minutes.

6. Bake for 25-30 minutes, until lightly browned. Cool for a few minutes before transferring to a wire rack to cool completely.

7. Mix glaze by placing the powdered sugar in bowl. Add milk slowly to make a thick, yet spreadable, consistency (a little thinner than yogurt that will allow you to spread to desired amount). Add vanilla. Spread each pie with the glaze.

Grate chocolate on top of the glaze. Allow glaze to harden. Store in airtight container for up to 3 days.

1. Preheat oven to 375°F. 2. Place apples in Quick Chef with blade attachment, process until coarsely chopped. Remove blade and stir in cranberries, Cranberry-Pomegranate Dessert Blend and sugar. Drain any excess liquid.

3. Roll dough to a 12” circle on a Pastry Sheet. Using the bottom side of the Turnover Maker; cut 4 rounds of pastry. Re-roll dough as needed. Place a cut round of pastry on the Turnover Maker; moisten edges with beaten egg or water.

4. Place heaping tablespoon of filling in center of Turnover Maker and close, pressing tightly to seal. Open and remove the sealed empanada and place on baking sheet lined with the Silicone Wonder Mat. Brush tops of empanadas with beaten egg.

5. Bake 12-15 minutes or until golden brown. Dust with confectioner’s sugar before serving if desired.

Crescent Pizza Pockets

Dulce de Leche Empanadas

1 can Pillsbury refrigerated crescent dough sheets ¼ cup pizza sauce ¾ cup shredded mozzarella cheese ½ cup sliced pepperoni (24 slices) 1 tsp. grated Parmesan cheese

TUPPERWARE

1. Preheat oven to 375°F. 2. Unroll dough sheet on a Pastry Sheet. Using the bottom side of the Turnover Maker; cut 4 rounds of pastry. Re-roll dough as needed. Place a cut round of pastry on the Turnover Maker; moisten edges with beaten egg or water.

4. Spread 1 tablespoon pizza sauce on center of each circle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Close, pressing tightly to seal; Sprinkle each rectangle with ¼ teaspoon grated cheese. With fork, prick top of each to allow steam to escape. Place on baking sheet lined with the Silicone Wonder Mat. 5. Bake 13 to 15 minutes or until deep golden brown. Serve warm.

TUPPERWARE

1 can (13.4 oz.) Dulce de Leche ¾ cup pecans, chopped 7 mini bananas, sliced in half 1 package (15oz.) pie pastry, packaged empanada dough rounds, or empanada dough 1 egg, beaten 1 tsp. ground cinnamon ½ cup sugar

1. Preheat oven to 375°F. 2. Roll the dough into a 12” circle. With the cutting side of the Turnover Maker cut out 4 circles of dough.

Repeat with other half of dough. Reroll and cut scraps. Hold the Turnover Maker open; place one of the circular cut-outs on top of the side with the jagged teeth, apply a thin layer of the beaten egg across the dough where you see the jagged teeth.

3. Place the ½ banana in the center of the dough, cover with 1 tbsp. of Dulce de Leche, and 1 tsp. of chopped pecans.

4. Hold the two handles and close the Turnover Maker by bringing them together and then pressing them gently but firmly for 5 seconds in order to seal the empanada. Place each finished empanada onto a baking sheet that is lined with a Silicone Wonder Mat. Brush the tops of the empanadas with the remaining beaten egg.

5. Place cinnamon and sugar into a Snack Cup, seal, and shake until blended. Sprinkle mixture onto the top of each empanada.

6. Place into the oven and bake for 12 – 15 minutes or until golden brown.

Empanada Dough

Guava & Cream Cheese Turnovers 1 (21-oz.) container guava paste 1 (24.3-oz.) container cheesecake filling 1 (15-oz.) package refrigerated pie crusts or empanada dough 1 egg, beaten

1½ cups all-purpose flour 1 cup masa harina 1 tsp. baking powder 1 tsp. table salt ½ cup unsalted butter, melted and cooled ½–¾ cup water TUPPERWARE

TUPPERWARE

1. In a medium bowl, sift together the flour, masa, baking powder and salt. Stir in melted butter.

2. Gradually add water, working in with hands to incorporate. Form dough into a ball, seal in bowl and refrigerate 30 minutes.

3. Divide dough in half and roll out to 1/8" thickness. With Turnover Maker, cut 4 circles of dough. Repeat with remaining half. Reroll any remaining scraps of dough.

4. Place dough circles on Turnover Maker, fill with desired filling and seal.

1. Preheat oven to 375° F/190° C. 2. Cut guava paste into strips weighing about ½ oz.

3. If using packaged pie crusts, roll each crust to a 12" circle. With bottom side of Turnover Maker, cut 4 rounds of pastry with each roll. Re-roll dough as needed, making 12 circles total.

4. Place cut rounds on Turnover Maker and wet edges with beaten egg or water.

5. Place 1 tbsp. cheesecake filling and one slice of guava paste in center of Turnover Maker and close, pressing tightly to seal. Open and remove turnover and place on baking sheet lined with Silicone Wonder Mat. 6. Brush tops of turnovers with beaten egg.

7. Bake 12–15 minutes or until golden brown.

Ham & Cheese Empanadas

Italian Sausage & Cheese Calzones

1 (21-oz.) container guava paste 1 (24.3-oz.) container cheesecake filling 1 (15-oz.) package refrigerated pie crusts or empanada dough 1 egg, beaten

TUPPERWARE

1. Preheat oven to 375° F/190° C. 2. Cut guava paste into strips weighing about ½ oz.

3. If using packaged pie crusts, roll each crust to a 12" circle. With bottom side of Turnover Maker, cut 4 rounds of pastry with each roll. Re-roll dough as needed, making 12 circles total.

4. Place cut rounds on Turnover Maker and wet edges with beaten egg or water.

5. Place 1 tbsp. cheesecake filling and one slice of guava paste in center of Turnover Maker and close, pressing tightly to seal. Open and remove turnover and place on baking sheet lined with Silicone Wonder Mat. 6. Brush tops of turnovers with beaten egg.

7. Bake 12–15 minutes or until golden brown.

TUPPERWARE

½ tbsp. olive oil ¼ lb. hot Italian sausage, (casing removed) ½ tbsp. parsley, finely chopped 1 tsp. Italian seasoning blend Marinara sauce for dipping 1 egg, beaten Salt and pepper to taste 8 oz. shredded Italian cheese blend ½ cup ricotta cheese 1 package (15oz.) pie pastry, packaged empanada dough rounds, or empanada dough recipe above

1. Preheat oven to 375°F. 2. Preheat Chef Series Stainless Steel Fry Pan over high heat and add olive oil. Once heated, turn to medium and brown Italian sausage until cooked through. Drain well on paper towel lined plate.

3. Combine cooked sausage, ricotta, parsley, and Italian seasoning in a Thatsa Bowl and stir until mixed.

Add salt and pepper to taste.

4. Roll the dough into a 12” circle. With the cutting side of the Tupperware Pie Press/Empanada Maker cut out 4 circles of dough. Repeat with other half of dough. Reroll and cut scraps. Hold the Pie Press/ Empanada Maker open; place one of the circular cut-outs on top of the side with the jagged teeth.

Apply a thin layer of the beaten egg across the dough where you see the jagged teeth.

8. Place the 1 tbsp. of meat mixture in the center of the dough and sprinkle with cheese.

9. Hold the two handles and close the Pie Press/Empanada Maker for 5 seconds in order to seal the calzones. Place each finished calzone onto a baking sheet that is lined with a Silicone Wonder Mat. 11. Brush the tops of the calzones with the remaining beaten egg.

12. Place into the oven and bake for 12 – 15 minutes or until golden brown.

13. Remove from oven and serve with a marinara sauce on the side for dipping.

Spicy Apple Turnovers

TUPPERWARE

2 large Granny Smith apples, peeled, cored and diced ¼ cup melted butter, divided ½ tsp. cornstarch ¼ cup granulated sugar, divided 1 tbsp. freshly squeezed lemon juice 1 tsp. ground cinnamon ¼ tsp. salt 6 (6" or medium) empanada dough discs

1. In the 1¾-qt. Casserole of the Stack Cooker, stir together apples and 2 tbsp. of melted butter until apples are well coated.

2. In a small bowl, whisk together cornstarch, 2 tbsp. of the sugar, lemon juice, cinnamon and salt.

Sprinkle spice mixture over apples; stir until apples are well coated.

3. Cover and microwave on high power 3 minutes. Remove from microwave and stir; let stand 10 minutes.

4. Preheat oven to 400° F/205° C. Line a baking sheet with Silicone Wonder Mat 5. In the Turnover Maker, place 1 disc of dough. Spoon approximately 2 tbsp. of the apple filling into one half of the dough. Close Turnover Maker and gently press; removing excess dough. Place on baking sheet. Repeat with remaining dough discs.

6. Brush turnovers with remaining melted butter and sprinkle remaining sugar over each buttered turnover.

7. Place sheet pan in oven. Bake 12 to 18 minutes or until golden brown. Remove from oven, let stand 5 minutes before serving. Serve warm or at room temperature.

Turkey & Black Bean Empanadas

TUPPERWARE

15½ oz. can black beans, drained 2½ cups cooked turkey, shredded 2 tbsp. Southwest Chipotle or Taco Seasoning ½ cup salsa 1 egg, beaten 1 cup shredded Mexican-style cheese 15 oz. package of two 9” refrigerated pie crust or packaged empanada dough

1. Preheat oven to 375° F/190° C. 2. Combine black beans, turkey, Seasoning Blend and salsa in a Thatsa® Bowl and stir until well mixed.

3. Roll dough into a 12” circle. Using the cutting side of the Turnover Maker, cut 4 circles of dough, repeat with other half of dough then re-roll and cut scraps. Hold the Turnover Maker open; place one of the circular cutouts on the side with the teeth. Brush the dough with a thin layer of beaten egg on the teeth.

4. Place 1 tbsp. of the turkey mixture in the center of the dough and sprinkle with cheese. Seal by closing the Pie Press for 5 seconds. Place finished pockets on a baking sheet lined with a Silicone Wonder Mat. 5. Brush tops with remaining egg and bake for 12–15 minutes or until golden brown.

Taco Empanadas 1 can of large refrigerator biscuits 1½ cups refried beans, divided 1-2 cups shredded cheddar cheese, divided 1½-2 cups prepared taco meat, divided Optional garnishes: chopped tomato, chopped green onion, sour cream TUPPERWARE

1. Preheat oven to 375° F and line a baking sheet with Wonder Mat. 2. Using a rolling pin dusted with flour, flatten each biscuit.

3. Place one biscuit round in the Turnover Maker. Spoon approximately 1-2 tbsp. of refried beans into one half of the dough.

4. Top the refried beans with a 1-2 tablespoons of shredded cheese.

5. Add 2-3 tablespoons of prepared taco meat onto the cheese.

6. Close Turnover Maker and gently press; removing excess dough. Place on baking sheet. Repeat with remaining dough discs.

7. Poke a few holes in top of empanada with a fork 8. Drizzle some of the juice from the taco meat over the empanada. Top with another tablespoon of shredded cheese.

9. Repeat these steps for all empanadas.

10. Bake in preheated oven for 12-15 minutes or until biscuits are golden brown