Ground Turkey Empanadas

A tender flaky crust surrounds a lighter ground turkey filling that's spiced to perfection.

Today's recipe is one fun meal idea that the whole family can get behind.  Raise your hand if you like finger food.  (I do, I do!) These have got to be the cutest little empanadas, and they taste amazing. I dare you to eat just one!  A major plus is that they are baked, not fried.  Plus, I've made them even healthier by the use of ground turkey, but you may use any type of ground meat (chicken, pork, beef, lamb) that you have on hand.

You probably have most items already with the exception of the pie crust.  Pick up a pre-made rolled pie crust and a few items from your pantry and you are ready to make these delicious empanadas.  I made these in to mini-sized empanadas by using a biscuit cutter, but feel free to make them any size you choose.  You will just need to adjust the amount of filling and the cooking time to accommodate your changes.

These come together easily and would be a great dish to have the kids help out with.  Turn this into a great activity during our quarantine time and watch their faces light up when they see and taste the results!  After a few minutes in the oven you will have the most scrumptious treats.  

Perfect for lunch, dinner, or snack time!

Enjoy!







Ground Turkey Empanadas

yield: 24 1 tablespoon canola oil

1 cup yellow onion chopped

1 clove garlic minced

3/4 pound ground turkey

1 tablespoon tomato paste

1 teaspoon paprika

1/3 cup low-sodium chicken broth

Kosher salt and ground black pepper to taste

2 rolls of refrigerated pie dough

1 egg

splash of water

Allow the pie dough to sit out at room temperature for 30 minutes. 

For the filling:  In a skillet over medium heat add the oil and allow to heat.  Add the chopped onion and allow to soften 3-4 minutes.  Add the garlic and stir to combine.  Add the ground turkey and cook until brown, breaking up into small pieces as it cooks.  Add the tomato paste, paprika and chicken broth.  Stir to combine.  Cook 2 more minutes allowing the liquid to reduce.  Season with salt and pepper to taste.  Remove from heat and allow to cool.

Pre-heat oven to 350 degrees.  Unroll one dough round on a cutting board.  Smooth out a little with a rolling pin.  Cut 3 1/2 inch circles, re-rolling out the scraps.  You should end up with about 12 circles.  Do this with the other pie dough round, ending with about 24 circles.

Take a heaping tablespoon of the meat mixture and place it in the center of the circle.  Fold one side over the meat and press the edges together to form a half moon shaped pocket.  Place on a parchment lined baking sheet.  Repeat with remaining circles and filling.  Using the tongs of a fork crimp the edges of the pocket to form a seal.  Repeat with all the pockets.

In a small bowl place the cracked egg along with a splash of water.  Beat together.  Using a pastry brush, dip in in the egg wash and spread it across each pocket.

Bake at 350 degrees for 15-18 minutes, until light golden brown.  Serve immediately.