Turkey empanadas recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Empanadas

There are lots of different variations on these savoury Mexican pastries, which are similar to Cornish pasties. The filling here is a blend of lean turkey and vegetables, subtly flavoured with spices, nuts and dried fruit.

12 people made this

IngredientsServes: 5

  • 175 ml (6 fl oz) warm water
  • 1 packet white bread or pizza dough mix, about 250 g
  • 1 small egg, beaten
  • ¼ tsp paprika
  • Spicy turkey filling
  • 1 tbsp sunflower oil
  • 1 onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 fresh green or red chilli, seeded and finely chopped
  • 250 g (8½ oz) minced turkey
  • 300 g (10½ oz) potatoes, peeled and cut into 1 cm (½ in) dice
  • ½ tsp ground cinnamon
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 4 tbsp dry sherry or white wine
  • 1 large carrot, coarsely grated
  • 45 g (1½ oz) raisins
  • 30 g (1 oz) blanched almonds, toasted and roughly chopped
  • 2 tbsp tomato purée
  • 2 tbsp chopped fresh coriander
  • salt and pepper

MethodPrep:45min ›Cook:25min ›Ready in:1hr10min

  1. First make the filling. Heat the oil in a frying pan and cook the onion, garlic and chilli on a fairly high heat for 2–3 minutes, stirring, until softened and lightly browned. Add the turkey mince and stir for a further 4–5 minutes.
  2. Meanwhile, part-cook the diced potatoes in a saucepan of boiling water for 5 minutes. Drain well.
  3. Stir the cinnamon, coriander and cumin into the turkey mixture and cook for 30 seconds. Add the sherry or wine and simmer for 2–3 minutes or until most of the liquid has evaporated.
  4. Stir in the potatoes, carrot, raisins, almonds, tomato purée, chopped coriander, and salt and pepper to taste. Remove from the heat.
  5. Stir the water into the bread mix and knead for 2 minutes or until smooth. Cover and leave to rest for 5 minutes, then divide into 5 equal pieces. Roll out each piece on a lightly floured surface to a 20 cm (8 in) round.
  6. Preheat the oven to 220°C (425°F, gas mark 7). Divide the filling among the dough rounds, spooning it into the centre. Brush the edge of each round with beaten egg, then fold over into a half-moon shape. Press the edges together and roll over to seal. Place on a non-stick baking sheet, cover with oiled cling film and leave in a warm place for 10–15 minutes or until slightly risen.
  7. Uncover the empanadas, glaze them with the rest of the beaten egg and sprinkle with the paprika. Bake for 10 minutes, then reduce the temperature to 180°C (350°F, gas mark 4) and bake for a further 15 minutes. Serve hot or at room temperature.

Plus points

Turkey mince contains less fat than beef or lamb mince and even less fat than chicken, making it one of the lowest fat meats available. * White bread and pizza dough are both good sources of starchy carbohydrate. Recommendations are that at least half the calories in a healthy diet should come from starchy foods. * Raisins, like other dried fruits, are very good sources of dietary fibre. They are also virtually fat-free and provide useful amounts of iron.

Some more ideas

Sprinkle the empanadas with poppy seeds instead of paprika. * Make a large pie instead of pasties. Roll out about two-thirds of the dough and use to line a greased 23 cm (9 in) shallow pie dish. Add the filling, smoothing the surface evenly. Moisten the edges with beaten egg. Roll out the remaining dough and use to cover the pie, sealing the edges firmly. Make a steam hole in the centre of the dough lid. Allow to rise in a warm place for 10–15 minutes, then glaze with beaten egg. Bake for 10 minutes. Reduce the heat and bake for a further 20–25 minutes. Serve cut in slices. * For red bean and pepper empanadas, cook 1 thinly sliced onion in 1 tbsp extra virgin olive oil for 2 minutes. Stir in 1 seeded and finely chopped fresh red chilli, 1 seeded and diced red pepper and 1 seeded and diced yellow pepper. Cook on a moderate heat for 4–5 minutes. Add 1 diced courgette and cook for 2–3 minutes to soften. Stir in 2 diced tomatoes, 1 can red kidney beans, about 410 g, drained and rinsed, 1 tsp fennel seeds, 2 tbsp chopped fresh basil, and salt and pepper to taste. Use to fill the empanadas and bake as in the main recipe.

Each serving provides

A, copper, selenium * B1, B6, B12, E, niacin, zinc * B2, C, folate, calcium, iron, potassium

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (1)

this recipe came from a cook book called cook smart for a healthy heart i have got the book-27 Oct 2012


Turkey Empanadas with Maple Apple

Brunch is a special occasion, so why not make something special for it? These flaky little pockets are filled with eggs, cheese and turkey sausage. Turkey Empanadas with Maple Apple are a sweet and savory treat that are sure to start your morning off right. Fewer than 500 calories per serving.

Serving Size

Ingredients

(16-ounce) package JENNIE-O® All Natural* Turkey Sausage

cups egg substitute or 8 eggs

cup finely chopped red onion

cup shredded Monterey Jack cheese

(16-ounce) can buttermilk biscuits

Directions

In small saucepan over medium heat, combine maple syrup, apple juice and brown sugar. Stir until sugar is dissolved set syrup aside.

Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place patties in hot skillet. Turn occasionally and cook approximately 15 to 17 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

Crumble sausage into pieces.

In large bowl, whisk 8 eggs. Reserve 2 tablespoons egg set aside. In skillet over medium heat, melt butter. Add eggs and cook, stirring occasionally, 1 minute or until eggs begin to set.

Stir in cooked sausage, onion and cheese. Cook 2 minutes, stirring occasionally, until eggs are set.

Lightly grease baking sheet. Press or roll biscuits on lightly floured surface to form a 6-inch circle spoon turkey mixture into center of each biscuit. Fold biscuits in half to enclose filling. Press edge of biscuits together to seal. Place on baking sheet. Brush with remaining egg mixture.


Preparation

Step 1

Melt the butter in a medium size frying pan.

Add the onions, tomatoes, bell pepper, garlic, achiote, and cumin. Cook for 10 minutes over medium low heat, stirring occasionally.

Mix in the shredded turkey and stir well. Add the turkey gravy mix and balsamic vinegar continue cooking over low heat for another 5 minutes. Let the turkey filling cool down, and then add in the chopped oregano.

To assemble the empanadas spoon the turkey mixture onto the center of each empanada disc. Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white acts as a natural “glue” that helps seal the empanada.

Fold the empanada disc and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers. To seal the edges further you can use a fork to press down and finish sealing the empanadas.

Let the empanadas rest in the refrigerator for at least 30 minutes or until ready to bake, this will help them seal better and prevent leaks.

Lightly brush the top of the empanadas with the egg yolk this will give them a nice golden glow when they bake.
Pre-heat the oven to 400 F and bake for 20-25 minutes or until golden, exact time will depend on the size of the empanadas and your oven.


Empanadas are little meat and/or veggie-filled pockets. They’re popular in the Caribbean and Latin America, where you can find them filled with beef or chicken, potatoes, hard-boiled egg, olives, raisins, onions, and other good stuff.

Empanadas are great for parties. They’re a breeze to prepare, and you can bake dozens of them at a time. Especially when you use a ready-made dough like I did.


The best part of making a Thanksgiving turkey are always the leftovers! We always make a larger bird for that reason. Some popular Thanksgiving Leftover recipes are Leftover Turkey and Sweet Potato Fritatta and Leftover Turkey Tacos with Brussels Sprouts Slaw to name a few!

Of course, you can also make them with chicken! These little hand pies are baked in the oven, made with Goya baking discs which look like this and are in the freezer section of the supermarket. Be sure to thaw them in the refrigerator the night before.

If you can’t find them, pie crust will work, just cut them in rounds. I have even used the bagel dough, you can see my taco empanadas here.


Adults should always supervise cooking and carry out any steps using sharp knives. Start children off with simple tasks and always closely monitor them when cutting, chopping or grating. They should only use small serrated knives. When grating, make sure they stop well before they reach the end of the ingredient.

Never allow children to take things in and out of the oven. Adults should demonstrate safe practice by using oven gloves.

Kids should wash their hands before and after cooking, and in between tasks, especially if handling raw food, particularly eggs, meat and fish.


Ingredients

  • 3 Cups Flour
  • 1 teas. Salt
  • 5 Tbsp. Butter or Margarine
  • ½ Cup Water
  • 1 egg
  • 2 teas. Lemon Juice
  • 1 lb. Ground Turkey
  • 3 Green Onions, chopped
  • 1 Yellow Bell Pepper, diced
  • 1 teas. Oregano
  • ½ teas. Salt
  • ½ teas. Pepper
  • ½ teas. Cumin
  • ½ teas. Chili Powder
  • ½ teas. Garlic Powder
  • ¼ Cup Salsa (your favorite brand and heat level)
  • 6-8 Sprigs of Cilantro Leaves, chopped
  • Oil for frying


Leftover turkey and mashed potato empanadas

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Heat olive oil in a 10-inch skillet over medium-high heat, and saute onions for 5 minutes, or until soft. Add turkey, gravy, broth, and mashed potatoes, and stir well to combine. Let cook until heated through with any extra liquid reduced, stirring occasionally. (About 3-5 minutes.) Stir in parsley, then taste and season with kosher salt and black pepper, as needed. Remove from heat and set aside to cool.

Remove pie crust from pouch (or use half your homemade pie dough), and unroll on cutting board. Use a rolling pin to roll out to about 18” in diameter. Cut out rounds using a 4-inch round cookie cutter (you’ll get about 10). Repeat with other half of dough.

Working with 1 dough round at a time, moisten the edges of the dough, then put about 1 tablespoon of filling on half of the round. Fold the other half over the round and use a fork to crimp.

Place on prepared baking sheet and repeat with rest of dough and filling.

Brush top of empanadas with egg wash and bake 15 minutes or until golden brown and heated through.


Here’s what you’ll need:

  • Empanada Discs: We buy these in the frozen aisle and thaw them out for 1-2 hours before getting ready to prep. Our grocery store carries two sizes, opt for the larger size for these ones. Or, try a homemade dough.
  • Cranberry Sauce: Use up leftover homemade or canned cranberry sauce for a tangy addition to these empanadas. Plus, save some extra for dipping!
  • Turkey: White or dark meat works well in these. Dice or shred for the filling. Chicken or ham also works well in place of turkey.
  • Stuffing: Add a little leftover stuffing to give these a real taste of Thanksgiving. Leftover mashed potatoes, sweet potatoes or other sides would be a creative spin as well.
  • Swiss Cheese: Turkey and Swiss cheese pair really well together and the unique flavor of Swiss cheese gives these empanadas a great taste. Not a Swiss cheese fan? Opt for your favorite cheese in its place.

They’re great fresh out of the oven or you can refrigerate up to 5 days and reheat when you’re ready to eat. Better yet? Freeze and enjoy a taste of Thanksgiving any time.


Preparation

Step 1

Mix turkey with chilled gravy in small bowl. Roll out 3 pastry sheets to 12-inch-long rectangles on floured work surface. Cut out 2 six-inch rounds from each pastry sheet, using small plate as guide (6 rounds total). Place each round on one 8- to 9-inch parchment square.

Step 2

Spoon 2 1/2 tablespoons mashed potatoes onto half of each pastry round press lightly to flatten, leaving 1/2-inch border. Top with 2 to 3 tablespoons stuffing, then about 1/3 cup turkey mixture.

Step 3

Brush glaze around filling on 1 pastry half. Fold plain pastry half over filling, stretching dough to cover. Seal edges with fork tines. Repeat to form 5 more empanadas. Transfer empanadas (still on parchment squares) to 2 rimmed baking sheets (3 on each sheet), spacing 2 inches apart. Chill empanadas 20 minutes.

Step 4

Preheat oven to 425°F. Press edges of empanadas again with fork tines. Brush empanadas with egg-white glaze and cut small slits in top to allow steam to escape. Bake empanadas 10 minutes. Reduce heat to 350°F and bake empanadas until puffed and golden, 25 to 35 minutes longer. Serve empanadas, passing cranberry sauce alongside.

How would you rate Turkey Empanadas?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices