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Smoky Turkey Empanadas

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

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

Ingredients

For the Empanada Dough - either
  • purchase 2 packages of ready-made empanada pastries OR --
or DIY
  • 4½ cups flour
  • 2 teaspoons salt
  • 1 cup unsalted butter cold
  • 2 large eggs
  • ⅔ cup water
  • 2 tablespoons distilled white vinegar
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 ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon Ancho or other chili powder
  • 2 tablespoons tomato paste
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 cup Crumbled queso fresco
  • 1 egg
  • 1 tablespoon water
for chunky dipping sauce
  • 3 tablespoon olive oil
  • 2 cups Grape or Cherry Tomatoes
  • ½ yellow onion sliced
  • ½ Jalapeño seeded
  • 3 cloves garlic in skins
  • ¾ teaspoon ground cumin
  • ¾ teaspoon smoked paprika
  • ¼ teaspoon kosher salt
  • zest of 1 lime
  • 1 teaspoon apple cider vinegar
  • ½ cup cilantro

Instructions

for the homemade pastry
    Cup of Yum
  1. 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.
  2. 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.
  3. Adjust oven racks to the top 1/3 and bottom 1/3 of the oven. Preheat oven to 400 degrees.
for the filling
  1. 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
  1. 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.
  2. (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.
  3. 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
  1. 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.
  2. 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

Calories 326kcal (16%) Carbohydrates 19g (6%) Protein 11g (22%) Fat 22g (34%) Saturated Fat 10g (50%) Cholesterol 78mg (26%) Sodium 399mg (17%) Potassium 273mg (8%) 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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.