Middle Eastern Ground Turkey Empanadas
Elevate your empanada game with these irresistible Middle Eastern Ground Turkey Empanadas—a fusion of global flavors wrapped in golden, flaky dough. Perfectly spiced with aromatic cumin, coriander, cinnamon, paprika, and allspice, the ground turkey filling is a delicious medley of savory and warm flavors, complemented by fresh parsley and a touch of tangy tomato paste. Encased in store-bought empanada dough discs for convenience, these handheld delights bake to perfection with an egg-washed finish, ensuring every bite is crisp and flavorful. Quick to prepare in just under an hour, these empanadas make a standout appetizer, snack, or light dinner. Serve them fresh from the oven for a crowd-pleasing dish that pairs beautifully with yogurt sauce or a crisp salad. Keywords: Middle Eastern spices, ground turkey empanadas, easy baked empanadas, savory appetizers, flaky pastry recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground turkey
- 1 medium yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cinnamon
- 0.5 teaspoon paprika
- 0.25 teaspoon ground allspice
- 2 tablespoons tomato paste
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 pieces store-bought empanada dough discs
- 1 large egg, beaten (for egg wash)
- 2 tablespoons olive oil
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the finely diced onion and cook for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute.
Add the ground turkey to the skillet and cook, breaking it up with a spoon, until it is browned and fully cooked, about 6-8 minutes.
Season the turkey with cumin, coriander, cinnamon, paprika, and ground allspice, stirring well to distribute the spices.
Mix in the tomato paste, salt, and black pepper. Cook for 2-3 minutes more, ensuring the mixture is evenly combined.
Remove the skillet from heat and fold in the chopped parsley. Allow the filling to cool slightly.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Lay out the empanada dough discs and place about 2 tablespoons of the turkey filling in the center of each disc.
Fold the discs over the filling to form a half-moon shape and press the edges together to seal. Use the tines of a fork to crimp the edges for decoration and secure the seal.
Place the empanadas on the prepared baking sheet and brush the tops with the beaten egg to give them a golden finish when baked.
Bake the empanadas in the preheated oven for 20-25 minutes, or until golden brown and crisp.
Remove the empanadas from the oven and allow them to cool for a few minutes before serving.
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 5220 mg | 227% | |
| Total Carbohydrate | 271.5 g | 99% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 11.7 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 401 mg | 31% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1559 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
