Smoky Turkey Empanadas

Name: Smoky Turkey Empanadas
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 15 serving
Ingredients: empanada pastry; 4½ cups flour; 2 teaspoons salt; 1 cup butter; 2 egg; ⅔ cup water; 2 tablespoons white vinegar; 3 tablespoons olive oil; 1 pound ground turkey; 1 medium onion; 1 green bell pepper; 3 cloves garlic; 1 tomato; ½ cup golden raisins; 1 tablespoon cumin; 1 teaspoon smoked paprika; 1 teaspoon ancho chili powder; 2 tablespoons tomato paste; ¾ teaspoon salt; ½ teaspoon black pepper; 1 cup queso fresco; 1 egg; 1 tablespoon water; 3 tablespoon olive oil; 2 cups grape tomato; ½ yellow onion; ½ jalapeño; 3 cloves garlic; ¾ teaspoon cumin; ¾ teaspoon smoked paprika

User Reviews

4.4

14 reviews

Good

Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Servings
15
Calories
326 kcal
Course
Main Course
Cuisine
Mexican

Smoky Turkey Empanadas

Andrew Underwood

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Savory stuffed pockets of dough, these empanadas are great for a casual lunch or dinner and are portable enough for tailgating!

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Ingredients

Servings

For the Empanada Dough - either

empanada pastry ready-made; 2 packages

or DIY

4½ cups flour
2 teaspoons salt
1 cup butter cold, unsalted
2 egg large
⅔ cup water
2 tablespoons white vinegar distilled

for the filling

3 tablespoons olive oil
1 pound ground turkey not extra lean
1 medium onion chopped
1 green bell pepper chopped
3 cloves garlic minced
1 tomato chopped
½ cup golden raisins
1 tablespoon cumin ground
1 teaspoon smoked paprika
1 teaspoon ancho chili powder or other chili powder
2 tablespoons tomato paste
¾ teaspoon salt
½ teaspoon black pepper ground
1 cup queso fresco crumbled
1 egg
1 tablespoon water

for chunky dipping sauce

3 tablespoon olive oil
2 cups grape tomato or cherry tomato
½ yellow onion sliced
½ jalapeño seeded
3 cloves garlic in skins
¾ teaspoon cumin ground
¾ teaspoon smoked paprika
¼ teaspoon kosher salt
lime zest of 1
1 teaspoon apple cider vinegar
½ cup cilantro

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Instructions

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for the homemade pastry

Pulse the butter and flour in the work bowl of a food processor until the mixture resembles coarse meal. Note: if you don't have a food processor, work the butter and flour between your fingers until you have the same consistency.
Beat together the eggs, water and vinegar in a small bowl and add to the flour mixture, stirring until just incorporated. Turn out onto a lightly floured surface and gather the dough together. Knead gently once or twice, just enough to bring the dough together. Shape into a flat rectangle and chill, wrapped in plastic wrap for at least 1 hour.
Adjust oven racks to the top 1/3 and bottom 1/3 of the oven. Preheat oven to 400 degrees.

for the filling

Heat a large skillet over medium high heat. Add the olive oil, onion, bell pepper and garlic and sauté 4-5 minutes until vegetables soften. Add the ground turkey and brown the meat while breaking it apart with the back of a fork or wooden spoon. Add the fresh tomato, raisins cumin, smoked paprika, chili powder, salt and pepper. Stir to combine and cook for an additional 3-5 minutes until mixture is well blended - adjust seasonings if necessary. Remove from heat, stir in queso fresco and place the lid on the pan. Set aside.

Assemble the empanadas

Cut the dough into 4 equal pieces. On a lightly floured work surface, roll out one piece of dough to 1/8" thick. Cut the dough into 5" rounds and transfer to a baking sheet covered with parchment paper. Repeat until all the dough has been rolled and cut.
(If you're using the store-bought pastry, this is where they come into play.) Mound 2 tablespoons of turkey filling onto the pastry and carefully fold over, pressing along the edge to seal the dough. Use the tines of a fork to press the edge together and make a decorative border.
Add the egg and water to a small bowl and beat lightly with a fork. Use a pastry brush to paint the empanadas with the egg wash. Bake for 25 minutes, alternating the baking sheets halfway through cooking. Cool on the baking sheet for a few minutes and serve.

for the chunky dipping sauce

Preheat the oven to 425 degrees. Place the olive oil, tomatoes, onions, jalapeños and garlic cloves on a baking sheet. Sprinkle the vegetables with cumin, paprika and salt. Toss to coat. Roast vegetables for 20-25 minutes until tomatoes have just begun to burst.
Pick out the garlic, remove the skins and discard them. Add the garlic and the rest of the vegetables to a mini prep food processor and pulse 1-2 times. Add the lime zest, vinegar and cilantro and pulse to combine. Season to taste. Serve with empanadas.

Notes

These can be made ahead and frozen until ready to use. To reheat, thaw to room temperature and heat in a 325 degree oven for 10-12 minutes.

Nutrition Information

Show Details

Calories 326kcal (16%) Carbohydrates 19g (6%) Protein 11g (22%) Fat 22g (34%) Saturated Fat 10g (50%) Cholesterol 78mg (26%) Sodium 399mg (17%) Potassium 273mg (6%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 895IU (18%) Vitamin C 12.6mg (14%) Calcium 89mg (9%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 326 kcal

% Daily Value*

Calories	326kcal	16%
Carbohydrates	19g	6%
Protein	11g	22%
Fat	22g	34%
Saturated Fat	10g	50%
Cholesterol	78mg	26%
Sodium	399mg	17%
Potassium	273mg	6%
Fiber	1g	4%
Sugar	5g	10%
Vitamin A	895IU	18%
Vitamin C	12.6mg	14%
Calcium	89mg	9%
Iron	1.8mg	10%