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Chicken or turkey empanadas
4.9 from 618 votes

Chicken or turkey empanadas

These chicken or turkey empanadas use shredded poultry cooked with butter, onions, bell peppers, garlic, and spices including annatto and cumin. The filling is combined with turkey gravy and balsamic vinegar for moisture and tang. The mixture is spooned onto empanada discs, sealed with egg whites, chilled, and baked. The empanadas offer a savory filling wrapped in pastry, with suggested dipping sauces like chimichurri or cranberry for complementing flavors.

Prep Time
1 hr
Cook Time
30 mins
Additional Time
30 mins
Total Time
2 hrs
Servings: 12 to 15 chicken or turkey empanadas
Course: Appetizer, Snacks
Cuisine: South American, International, Ecuadorian

Ingredients

  • 12-15 empanada discs using homemade dough (see recipe below) or store-bought empanada discs, medium sized
  • 2 tbs butter
  • ½ white onion sliced thinly
  • ½ bell pepper sliced thinly
  • 4 garlic crushed, cloves
  • 2 tomato diced
  • ½ tsp annatto ground; or achiote
  • 1 tsp cumin ground
  • 2 cups turkey or chicken, shredded
  • 2 tbs turkey gravy can be replaced with a combination of broth and butter
  • 2 tbs balsamic vinegar
  • ½ tbs oregano fresh; can be replaced with 1 tsp dried oregano
  • salt to taste
  • 1 egg yolk and white separated
Suggested dipping sauces:
  • cranberry sauce spicy mango
  • Tree tomato aji hot sauce
  • chimichurri sauce quick variant

Instructions

    Cup of Yum
  1. Melt the butter in a medium size frying pan.
  2. Add the onions, tomatoes, bell pepper, garlic, achiote, and cumin. Cook for 10 minutes over medium low heat, stirring occasionally.
  3. Mix in the shredded turkey and stir well.
  4. Add the turkey gravy and balsamic vinegar; continue cooking over low heat for another 5 minutes.
  5. Let the turkey filling cool down, and then add in the chopped oregano.
  6. To assemble the empanadas spoon the turkey mixture on to the center of the each empanada disc.
  7. 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.
  8. 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.
  9. 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.
  10. Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.
  11. 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.
  12. Serve warm.