Empanada Maker Turnover Maker Round Pie Press Sandwich Sealer
Recipes
Empanada Maker Turnover Maker Round Pie Press Sandwich Sealer Empanada Maker Also called Pie press or Turnover Maker
Round Pie Press Also called Sandwich Sealer Great for making hand held pies or sandwiches for breakfast, lunch, dinner, or even a snack on-the-go! 2
Empanada Maker Turnover Maker Round Pie Press Sandwich Sealer The Tupperware Pie Press, Empanada, Sandwich Sealer and Empanada Makers 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 Pie Press/Empanada//Sandwich Sealer/Empanada Maker until the dough is sealed.
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Empanada Maker Turnover Maker Round Pie Press Sandwich Sealer Features & Instructions Key Features and Benefits • The Tupperware Empanada/Empanada Maker is a round shape made of 2 hinged, identical semicircle halves. • The Tupperware Round Pie Press Maker is a round shape made of 2 hinged, identical circles. • • 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/Empanada to ensure that the filling doesn’t leak out while cooking. • • The Pie Press/Empanada/Empanada 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/Empanada. • • Use the Tupperware Measuring Spoons to fill your pie/ empanada/Empanada with 1-2 Tablespoons. 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/Empanada 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/Empanada 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/Empanada 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!
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Empanada Maker Turnover Maker Round Pie Press Sandwich Sealer Recipes 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25.
Apple Cinnamon Empanadas Apple Hand Pies Beef Empanadas Black Bean Empanadas Chocolate Banana & Peanut Butter Empanadas Chocolate Cherry Hand Pies Cranberry Apple Empanadas Crescent Pizza Pockets Crustless Peanut Butter & Jelly Sandwich Dulce de Leche Empanadas Empanada Dough Fluffernutter Sandwich Guava Cheesecake Empanadas Ham & Cheese Empanadas Italian Sausage & Cheese Calzones Pop Tarts Spicy Apple Empanadas Stuffed French Toast Taco Empanadas Turkey & Black Bean Empanadas
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Apple C innamon Empanadas
Ingredients 4 apples peeled and cored (or 21 oz can of sliced apples, drained) 1 lemon, juiced 1 Tbsp. cornstarch 1 tsp. ground cinnamon ¼ cup sugar ¼ cup brown sugar 1 Tbsp. butter
1 (15 oz.) pkg. refrigerated piecrust (or packaged empanada dough) 1 egg, beaten
Directions 1. Preheat oven to 375°F. 2. Place apples in SuperSonic Chopper Extra with blade attachment. Add lemon juice, corn starch, cinnamon and sugars, cover and process until coarsely chopped. 3. Melt butter over medium heat in Chef Series 9½" Frypan. Add apples and stir to coat. Lower heat and cook apple mixture 5 minutes until soft and until mixture has thickened. Allow to cool. 4. 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. 5. 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 Baking Sheet with Rim. Brush tops of empanadas with beaten egg. Bake 12-15 minutes or until golden brown. 6
Apple Hand Pies
Ingredients 4 large green apples (i.e. golden delicious), peeled and diced 1 tsp. ground cinnamon 2 Tbsp. coconut or brown sugar ½ tsp. vanilla extract 4 refrigerated pastry sheets, thawed ¼ cup milk
Directions 1. Preheat oven to 350°F/180°C. 2. Place Silicone Baking Sheet with Rim on a baking sheet. 3. Place all ingredients for the filling into the Microwave Pressure Cooker; stir. 4. Securely cover and lock the Microwave Pressure Cooker. Place into the microwave and cook at 900 watts for 8 minutes. Remove the Cooker from the microwave and leave to rest until the pressure indicator drops. 5. Using the round side of the Round Pie Press, cut rounds out of the pastry sheets. Repeat this process until you have 16 pastry rounds. 6. Place a pie pastry round on bottom side of the Pie Press. Place 2 heaped tablespoons of filling into the bottom round top with 2nd pie pastry. Close the Round Pie Press, pressing tightly to seal. Place hand pie on the Silicone Baking Sheet with Rim. Repeat process until 8 hand pies have been assembled. 7. Brush hand pies with milk. Place into the oven and bake for 20 7 minutes or until golden brown.
Beef Empanadas
Ingredients 15 oz. package of refrigerated piecrust (or packaged empanada dough) ½ lb. 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
Directions 1. Preheat oven to 375°F. 2. Place olive oil in Chef Series 9 ½” Frypan 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, 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 Empanada Maker, cut rounds of pastry. Re-roll dough as needed, making 12 circles total. 4. Place cut round on top of the Empanada Maker, moisten edges with beaten egg or water. Place 1 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 Baking Sheet with Rim. Brush tops of empanadas with beaten egg. 5. Bake 12-15 minutes or until golden brown. 8
Black Bean Empanadas
Ingredients 2 tsp. olive oil 4 green 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 shredded cheese Salt & pepper 6 sheets rolled pie crusts 1 egg, lightly beaten
Directions 1. Preheat oven to 375°F. 2. Heat oil in the Chef Series Frypan over medium heat. Add spring onions and garlic, cook until softened. Add sweet potatoes, cook until just soft. 2. Add in coriander, paprika, cumin, black beans and jalapeños, tomato paste, Mexican hot sauce and cheese and stir well. Season with salt and pepper. Turn off heat and set aside to cool. 3. Place Silicone Baking Sheet with Rim on a baking sheet. 4. Using the round side of the Empanada Maker, cut rounds out of the pastry. Repeat this process until you have 12 pastry rounds. You may need to re-roll pastry. Place a round on the teeth-side of the Empanada Maker. Wet pastry edge with beaten egg. Place a heaping tablespoon of the black bean filling in the center of the pastry and close, pressing tightly to Seal. Place filled empanada on the Silicone Baking Sheet with Rim. Repeat this process using all filling. 6. Brush empanadas with remaining egg and bake for 20 minutes or until golden brown. 9
C hocolate Peanut Butter Banana Empanadas
Ingredients 1 tsp. ground cinnamon 1 cup sugar 15 oz. package of two, 9” 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
Directions 1. Preheat oven to 375°F/190° C. 2. Combine cinnamon and sugar in a small bowl and set aside. 3. Roll the dough into a 12” circle. Using the cutting side of the Empanada Maker, cut 4 circles of dough, repeat with other half of dough, then reroll and cut scraps. Hold the Empanada Maker 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 Empanada Maker’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 Baking Sheet with Rim. 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. 10
C hocolate C herry Hand Pies
Ingredients 15 oz. package of refrigerated piecrust (or packaged empanada dough) Cherry Filling 2 cups fresh, pitted and chopped 1 Tbsp. sugar 1 Tbsp. flour 2 oz. chopped dark chocolate 1 egg – for egg wash
Glaze 1 cup powder sugar ¼ tsp. vanilla extract milk to thin
Directions 1. Preheat oven to 400°F. 2. Place the cherries and sugar in a bowl. Stir. Add flour and stir until the cherries are evenly coated. Refrigerate for about an hour. 3. Place Silicone Baking Sheet with Rim on a baking sheet. 4. Using the round side of the Empanada Maker, cut rounds out of the pastry. Repeat until you have 12 pastry rounds. You may need to re-roll pastry. 5. Place a round on the teeth-side of the Empanada 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. Use your hand to make heart shaped, if desired. Brush the top of the tarts with egg wash. 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. Add powdered sugar and milk in a bowl, add vanilla. Drizzle each pie with the glaze. Allow glaze to harden. Store in airtight container for up to 3 days.
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Cranberry Apple Empanadas
Ingredients 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
Directions 1. Preheat oven to 375°F. 2. Place apples in SuperSonic Chopper Extra with blade attachment, process until coarsely chopped. Remove blade and stir in cranberries, corn starch and sugar, Drain any excess liquid. 3. Roll dough to a 12” circle on a 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 tablespoon of filling 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 Baking Sheet with Rim. 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. 12
Crescent Pizza Pockets
Ingredients 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
Directions 1. Preheat oven to 375°F. 2. Unroll dough sheet on a 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. 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 Baking Sheet with Rim. 5. Bake 13 to 15 minutes or until deep golden brown. Serve warm.
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Crustless Peanut Butter & Jelly Sandwiches
Ingredients 2 slices of sandwich bread Peanut Butter Jelly
Directions 1. Place slices of bread on flat surface. Use the outer part of the Round Pie Press to press down firmly onto bread to cut out circles. Store crusts for later use. 2. Place bread circles inside the Round Pie Press and add filling in center. 3. Squeeze sandwich sealer to crimp and seal bread slices together. 4. Store in fridge until ready to eat or freeze for up to 14 days.
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Dulce de Leche Empanadas
Ingredients 1 (13.4 oz.) can Dulce de Leche ¾ cup pecans, chopped 7 mini bananas, sliced in half 1 (15oz.) pkg. pie pastry, packaged empanada dough rounds, or empanada dough 1 egg, beaten 1 tsp. ground cinnamon ½ cup sugar
Directions 1. Preheat oven to 375°F. 2. Roll the dough into a 12” circle. With the cutting side of the Empanada Maker cut out 4 circles of dough. Repeat with other half of dough. Reroll and cut scraps. Hold the 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. 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. Press the Empanada Maker together and for 5 seconds in order to seal the empanada. Place empanada onto a baking sheet that is lined with a Silicone Baking Sheet with Rim. 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. 15
Empanada
Dough
Ingredients 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
Directions 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 Empanada Maker, cut 4 circles of dough. Repeat with remaining half. Reroll any remaining scraps of dough. 4. Place dough circles on Empanada Maker, fill with desired filling and seal.
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Fluffernutter
Sandwich
Ingredients Per sandwich 2 slices of bread 2 Tbsp. peanut butter 2 Tbsp. marshmallow fluff
Directions 1. Place slices of bread on flat surface. Use the outer part of the Round Pie Press to press down firmly onto bread to cut out circles. Store crusts for later use. 2. Place bread circles inside the Round Pie Press and add filling in center. 3. Squeeze Round Pie Press to crimp and seal bread slices together. 4. Store in fridge until ready to eat or freeze for up to 14 days.
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Guava C heesecake Empanada
Ingredients 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
Directions 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 Empanada Maker, cut 4 rounds of pastry with each roll. Re-roll dough as needed, making 12 circles total. 4. Place cut rounds on Empanada Maker and wet edges with beaten egg or water. 5. Place 1 Tbsp. cheesecake filling and one slice of guava paste in center of Empanada Maker and close, pressing tightly to seal and place on baking sheet lined with Silicone Baking Sheet with Rim. 6. Brush tops of empanadas with beaten egg. 7. Bake 12–15 minutes or until golden brown.
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Ham & C heese Empanada
Ingredients 1 (6 oz.) pkg. diced ham ⅔ cup Swiss or cheddar cheese, shredded ⅓ cup onion, diced 1 Tbsp. Dijon mustard 2 Tbsp. red pepper, diced 15 oz. package of two, 9” refrigerated pie crusts or packaged empanada dough 1 egg, beaten
Directions 1. Preheat oven to 375°F/190° C. 2. In a bowl combine ham, cheese, onion, mustard and red pepper until well mixed. 3. Roll the dough into a 12” circle. Using the cutting side of the Round Pie Press, cut 4 circles of dough, repeat with other half of dough, then reroll and cut scraps. 4. Hold the Round Pie Press open; place one of the circular cutouts on the side with the teeth. Brush the dough with a thin layer of the beaten egg on the teeth. Place ham mixture in the center of the dough. 5. To seal the pockets, hold the Round Pie Press two handles and close by bringing the handles together and then pressing gently but firmly for 5 seconds. 6. Place each finished pocket onto a baking sheet lined with a Silicone Baking Sheet with Rim. Brush the tops of the pockets with the remaining beaten egg. Place baking sheet in the oven 19 and bake for 12–15 minutes or until golden brown.
Italian Sausage & C heese Calzones
Ingredients 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 Directions 1. Preheat oven to 375°F. 2. Preheat Chef Series Frypan over medium heat and add olive oil 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 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 Empanada Maker cut out 4 circles. Repeat with other half of dough. Reroll and cut scraps. Hold the Empanada Maker open; place one of the dough circles on top of the side with the jagged teeth. Apply a thin layer of the beaten egg across the dough. 8. Place the 1 Tbsp. of meat mixture in the center of the dough and sprinkle with cheese. Press the handles for 5 seconds to seal the calzones. Place calzone onto a baking sheet that is lined with a Silicone Baking Sheet with Rim. Brush the tops of the calzones with the remaining beaten egg. 12. Bake for 12 – 15 minutes or until golden brown. 13. Remove from oven and serve with a marinara sauce on the side for dipping. 20
Pop Tarts
Ingredients 2 refrigerated pre-made pie crusts ½ cup fruit jam, any variety, plus 1 Tbsp. for icing 1 Tbsp. cornstarch 1 Egg 1 cup powdered sugar 1 Tbsp. heavy cream (or more as needed) Candy Sprinkles
Directions 1. Preheat oven to 400ºF. Line a baking sheet with the Silicone Baking Sheet with Rim and set aside. 3. In a small bowl, mix ½ cup jam with cornstarch. Crack the egg into a second small bowl and whisk. 4. Flour a large work surface and lay both pie crusts out on it. Roll the circles to 11 inches across. With the cutting side of the Empanada Maker cut out circles of dough. Place two dough rounds on the inside of the Empanada Maker, Spoon 1-2 tablespoons of jam on one dough circle. Brush egg around the edges of the 2nd circle, firmly press Empanada Maker to seal. Repeat with remaining dough. 6. Place on Silicone Baking Sheet with Rim. Bake for 15–18 minutes, until golden. Cool. 7. Allow pop tarts to cool. Whisk powdered sugar, 1 tablespoon jam, and 1-2 tablespoons cream together to create an icing glaze. Drizzle over pop tarts then sprinkle with sugar sprinkles. Serve warm 21 or at room temperature.
Spicy Apples Empanadas
Ingredients 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
Directions 1. In the Stack Cooker 1¾-qt. Casserole, 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 Baking Sheet with Rim. 5. In the Empanada Maker, place 1 disc of dough. Spoon 2 Tbsp. apple filling into one half of the dough. Close Empanada Maker and press; removing excess dough. Place on Silicone Baking Sheet with Rim. Repeat with remaining dough discs. 6. Brush Empanadas with remaining melted butter and sprinkle remaining sugar over each buttered Empanada. 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. 22
Ingredients
Stuffed French Toast
8 slices bread ¼ cup milk 3 large eggs ½ tsp vanilla extract ¼ tsp. salt 8 (½”) slices day-old or stale country loaf, brioche or challah bread 2-3 Tbsp of filling of your choice 4 Tbsp. butter
Filling of your choice • Cream cheese & Strawberry Jam • Cream cheese & Bananas • Peanut Butter & Jelly • Nutella and Bananas • Nutella and Mini marshmallows • Ricotta cheese, Powdered sugar & Mini chocolate Chips • Peanut Butter & Marshmallow Cream • Mini marshmallows & Mini Chocolate Chips
Directions 1. Cut bread slices into circles using the outside of the Empanada Maker. 2. Spread toppings on one slice of bread and place into the inside of the Empanada Maker, top with 2nd slice of bread, close Empanada Maker to seal. Repeat with remaining bread. 3. In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly. 4. In a Chef Series Frypan, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip filled sandwiches in egg mixture. Fry slices until golden brown, then flip to cook the other side.
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Taco Empanadas
Ingredients 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
Directions 1. Preheat oven to 375° F and line a baking sheet with the Silicone Baking Sheet with Rim. 2. Using a rolling pin dusted with flour, flatten each biscuit. 3. Place one biscuit round in the Empanada 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 Empanada 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 24
Turkey & Black Bean Empanadas
Ingredients 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
Directions 1. Preheat oven to 375° F/190° C. 2. Combine black beans, turkey, seasoning and salsa in a Thatsa Bowl and stir until well mixed. 3. Roll dough into a 12” circle. Using the cutting side of the Empanada Maker, cut 4 circles of dough, repeat with other half of dough then re-roll and cut scraps. Hold the Empanada 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 Empanada Maker for 5 seconds. Place finished pockets on a baking sheet lined with a Silicone Baking Sheet with Rim. 5. Brush tops with remaining egg and bake for 12–15 minutes or until golden brown. 25
