Baked Turkey Empanadas
User Reviews
5
2 reviews
Excellent
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Prep Time
1 hr 15 mins
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Cook Time
25 mins
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Additional Time
1 hr
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Total Time
2 hrs 40 mins
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Servings
8
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Calories
511 kcal
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Course
Others
Baked Turkey Empanadas
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Filling
- 1 ½ Tbsp extra virgin olive oil or coconut oil
- ½ onion finely chopped
- 1 carrot peeled and finely chopped
- 8 ounces ground turkey dark meat
- 1 tsp chili powder
- ½ tsp salt sea salt
- ¼ tsp black pepper freshly ground
- ½ cup green olives drained and chopped, pitted
- ½ cup golden raisins
- ½ to 1 cup tomato puree
- Worcestershire sauce a couple of dashes
Pastry
- 2 ½ cups all-purpose flour plus more for dusting
- ½ tsp salt sea salt
- 2 ½ butter cubed, sticks, cold, unsalted
- 7 Tbsp water more or less, ice
Assembly & Baking
- 1 egg whole
- 1 ½ tsp water
Instructions
- All ingredients ready? Let's begin!
Filling
- In a heavy sauté pan over medium-high heat, add the oil, onions, and carrots. Cook until the onions start to soften, approximately 3 to 5 minutes. Add the turkey, chili powder, salt, and pepper.
- Cook until the turkey is browned and no longer raw, approximately 7 minutes. Use a spoon to break the meat up.
- Stir in the olives and raisins. Then, add ½ cup of tomato puree and the Worcestershire sauce. Turn the heat down and simmer for 10 minutes, adding more tomato puree if the filling becomes too dry.
- Remove the pan from the heat and cover. Allow this to cool completely. You can also refrigerate the filling and use it later or within a couple of days.
Pastry
- In the bowl of a food processor, add the flour and salt. Pulse just to combine. Add the diced butter and pulse until the mixture starts to resemble coarse sand or small peas.
- Add the ice water, 1 tablespoon at a time, and pulse just until the dough comes together into a ball — not too wet.
- Dust a flat work surface with flour, knead the dough with your hands and shape it into a flat disc that is about ¾ inch thick. Wrap the disc in plastic film and refrigerate for 1 hour or longer.
Assembly & Baking
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or grease with oil.
- Lightly dust a flat work surface with flour. Divide the dough into 8 equal-sized balls.
- Dust the balls of dough with flour to prevent them from sticking. Roll each ball into ⅛ inch thick circles.
- Place 2 to 3 tablespoons of turkey filling on one half of the pastry, leaving enough room to fold the dough over the filling and to seal the edges.
- Fold the empty side of dough over the filling to form half-moons.
- Seal the edges well by crimping with your fingers or using the tines of a fork.
- Place the empanadas on the lined sheet pan. Using a sharp knife, cut a small X in the top of each packet to allow steam to escape.
- Brush the tops and edges of the empanadas with the egg and water mixture.
- Place the pan in the oven and bake until golden brown, approximately 25 minutes.
- Serve while hot with your favorite sides.
Nutrition Information
Show Details
Calories
511kcal
(26%)
Carbohydrates
40g
(13%)
Protein
12g
(24%)
Fat
34g
(52%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
115mg
(38%)
Sodium
488mg
(20%)
Potassium
310mg
(7%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
2386IU
(48%)
Vitamin C
3mg
(3%)
Calcium
39mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 488mg | 20% |
| Potassium | 310mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 2386IU | 48% |
| Vitamin C | 3mg | 3% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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