Crispy Turkey Empanadas with Spicy Chimichurri Sauce

Ingredients:

• 1 cup cilantro, fresh, leaves
• 3 medium uncooked scallions, chopped
• 2 medium Jalapeño peppers, chopped
• 1 large fresh tomato, chopped
• 3 tbsp fresh lime juice
• 1 tbsp white vinegar
• ½ tsp kosher salt
• ¼ tsp black pepper
• 6 sprays cooking spray
• 1 lb uncooked 99% fat-free ground turkey breast
• 1 cup minced onion
• 1 tsp kosher salt
• 12 large olives, green variety, pitted, finely chopped
• 2 medium garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp black pepper
• 1 cup canned tomato sauce
• 10 Goya Discos para empanada dough, or similar empanada dough product
• 1 egg, large, beaten



Instructions

1. To prepare sauce, combine the first eight ingredients (cilantro through black pepper) in a food processor or blender; pulse until a lightly chunky puree forms (may be made up to one day before serving).
2. Coat a large nonstick skillet with cooking spray; heat over medium-low heat. Add turkey, onion, and salt; cook, stirring frequently, until onion is softened and turkey is no longer pink, 5-7 minutes. Add olives, garlic, oregano, cumin, coriander, and pepper; cook, stirring a few times, for 1 minute.
3. Stir in tomato sauce; simmer so flavors blend, 1-2 minutes. Let mixture cool (may be made up to 2 days ahead and kept in the refrigerator).
4. When ready to cook empanadas, preheat the air fryer (or oven) to 375°F. Cut a circle of parchment paper to fit the bottom of the air fryer basket (but don’t add it to the fryer until adding the empanadas).
5. Line a baking sheet with parchment paper. Place defrosted dough, one disk at a time, on the prepared pan. Spoon 1/3 cup turkey mixture into the center of each disk; fold disks over to form half moons. Press down on edges to seal; create marks on edges by pressing down lightly with the tines of a fork (or fold and roll edges in a more traditional empanada style).
6. Brush both sides of empanadas with egg. Cook empanadas in batches, in a single layer, in the parchment-lined air fryer for 7-8 minutes; flip and air fry until crispy and browned, another 5-6 minutes. (Or bake in the oven on a parchment-lined baking sheet until well-browned and crispy, about 15-20 minutes.)
7. Serving Size: 1 empanada plus 2 tbsp sauce.

Notes

Omit the seeds from the jalapenos if you prefer less heat.