Turkey and Mashed Potato Empanadas Empanadas De Pavo
Transform your Thanksgiving leftovers or weeknight dinners with these irresistible Turkey and Mashed Potato Empanadas (Empanadas de Pavo). Featuring a savory filling of tender ground turkey spiced with paprika and cumin, creamy mashed potatoes, and a hint of fresh parsley, these handheld delights deliver a perfect balance of flavor in every bite. Wrapped in flaky, golden-brown empanada dough and baked to perfection, they're easy to prepare with simple ingredients and an egg wash for that gorgeous finish. Whether served as an appetizer, snack, or main course, these empanadas are a crowd-pleasing fusion of comfort food and Latin-inspired cuisine.
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Recipe Information
Ingredients
- 250 grams Ground turkey
- 1 cup Mashed potatoes
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 pieces Empanada dough discs (store-bought or homemade)
- 1 large Egg, beaten
- 1 tablespoon Olive oil
- 1 tablespoon Fresh parsley, finely chopped (optional)
Instructions
Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
Add the ground turkey to the skillet and cook until browned and fully cooked through, breaking it up into small pieces with a spoon, about 6-7 minutes.
Season the turkey mixture with paprika, ground cumin, salt, and black pepper. Stir to evenly coat the meat with the spices. Remove from heat and let the mixture cool slightly.
In a mixing bowl, combine the seasoned turkey mixture with the mashed potatoes. Mix until well combined and the filling is evenly blended. Stir in fresh parsley if desired.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Take one empanada dough disc and add about 2 tablespoons of the turkey and mashed potato filling to the center. Be careful not to overfill.
Fold the dough over the filling to form a half-moon shape. Press the edges together tightly and seal by crimping with a fork or twisting the edges to create a decorative pattern.
Place the empanadas on the prepared baking sheet. Repeat with the remaining dough discs and filling.
Brush the tops of the empanadas with the beaten egg to give them a golden, shiny finish when baked.
Bake the empanadas in the preheated oven for 20-25 minutes, or until the crust is golden brown and cooked through.
Remove from the oven and let cool slightly before serving. Enjoy your Turkey and Mashed Potato Empanadas with your favorite dipping sauce or on their own!
Nutrition Facts
Calories |
2694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 5544 mg | 241% | |
| Total Carbohydrate | 296.8 g | 108% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 20.7 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 277 mg | 21% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1522 mg | 32% | |
*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.
