Empanadas are my ultimate favorite way of putting together ingredients I love in just one pocket. They are so versatile and allow us to create any combination we can dream. From sweet fillings, to savory ones, or even a combination of both, like this empanada recipe that combines popular Thanksgiving flavors like cranberry and turkey. It is such a great way to use leftovers and make something different the day after Thanksgiving. I absolutely love this combination and encourage you to try it.
As much as I love turkey and cranberry together thou, I have to admit that the best part of this empanada is the cheese. My mouth is just watering by imagining all the gooey melted cheese inside of this empanada. I added a thin later of cranberry topped with some shredded turkey and a big mound of cheese. I always find a way to add extra cheese to any recipe.
Once you have your filling ready, seal the empanada and you’ll be so close of enjoying heavenly crispy bites that taste delicious. Fry them in hot oil or bake them if you’d prefer.
Keep in mind that using great quality cheese that melts beautifully like the Cacique® Manchego cheese is very important.
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
WHAT YOU NEED
- 10 pre-made empanadas discs
- 1/2 cup cranberry sauce
- 2 cups shredded pre-cooked turkey
- 3 cups shredded Cacique® Manchego cheese
- Oil for frying
HOW TO MAKE IT
- Roll out the pre-made empanada discs with a rolling pin as they usually come a bit thick and you want a very thin though to obtain extra crispy empanadas.
- Fill half of the empanada discs with 1/2 a tablespoon of cranberry sauce. Top the cranberry sauce with a little less than a tablespoon of shredded turkey. Add a final layer of a tablespoon of shredded cheese.
- Fold the discs in half and seal them with a fork by pressing down the edges. Fry in hot oil for 1 to 2 minutes on each side until golden brown allowing cheese to melt.