{"id":10675,"date":"2021-06-01T04:18:35","date_gmt":"2021-06-01T04:18:35","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=10675"},"modified":"2022-01-04T20:07:20","modified_gmt":"2022-01-04T20:07:20","slug":"ground-turkey-garlic-sofrito-empanadas","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/ground-turkey-garlic-sofrito-empanadas\/","title":{"rendered":"Empanadas de pavo molido, ajo y sofrito Didi's"},"content":{"rendered":"\n

This recipe for empanadas with sofrito and ground turkey is a celebration of Didi Reeves\u2019 Puerto Rican family roots. She spent some years living in Panama and learned to love the local empanadas. This recipe represents the magical combination of both destinations in her life and cooking.<\/p>\n\n\n\n

Un ingrediente importante that sets Didi\u2019s empanadas apart and makes them super Boricua is sofrito<\/a>. When we were baking these empanadas in the Familia Kitchen test cocina, we can attest her use of sofrito, chicken bouillon and saz\u00f3n makes these empanadas abuela-cooking worthy and packed a punch when it came to sabor.<\/p>\n\n\n\n

Ready to make some Puerto Rican-style turkey empanadas?<\/h3>\n\n\n
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\n\t\t\t\t\"Didi\u2019s\t\t\t\t
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Didi\u2019s Ground Turkey, Garlic & Sofrito Empanadas<\/h2>\n\n
\n \t\t \t\t\tRecipe by Didi Reeves<\/span>\n \t\t\n
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  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li><\/ul>4.0<\/small> from<\/small> 15<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Puerto Rican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    30<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    20<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      1<\/span> Tbsp<\/span> cooking oil, <\/span><\/p><\/li>

    • <\/span>

      1<\/span> lb<\/span> ground turkey<\/span><\/p><\/li>

    • <\/span>

      1\/4<\/span> cup<\/span> tomato sauce<\/span><\/p><\/li>

    • <\/span>

      2<\/span> Tbsp<\/span> sofrito<\/span><\/p><\/li>

    • <\/span>

      1<\/span> packet<\/span> saz\u00f3n<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cube<\/span> chicken bouillion<\/span><\/p><\/li>

    • <\/span>

      1<\/span> Tbsp<\/span> garlic, minced<\/span><\/p><\/li>

    • <\/span>

      1<\/span> package<\/span> disc dough for turnovers<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Preheat oven to 375\u00b0.<\/li>
      • Brown ground turkey in your favorite cooking oil. <\/li>
      • Once browned, add all the ingredients\u2014except the dough.<\/li>
      • Let the turkey mixture cool completely. <\/li>
      • Lay out your discs of dough on a counter on your baking tray.<\/li>
      • Spoon 2 Tbsp into the center of each round dough disc. Fold to create a half moon and seal the newly closed dough edge with a fork. <\/li>
      • Bake at 375 degrees 18 to 22 minutes until golden brown.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • Didi uses Goya disc dough for her empanadas.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t