Turkey Empanadas Grande
Perfectly golden and bursting with flavor, these Turkey Empanadas Grande are a savory delight that combines tender ground turkey, aromatic spices, and colorful vegetables in a flaky pastry shell. Highlighting a hearty mixture of seasoned turkey, diced potatoes, sweet red bell pepper, and peas, these empanadas are baked to perfection for a crispy, golden crust. With an easy-to-follow method and versatile store-bought or homemade dough, this recipe is both beginner-friendly and crowd-pleasing. Serve these large, hand-held savory pies as an appetizer, game-day snack, or quick weeknight meal, pairing beautifully with salsa, chimichurri, or your favorite dipping sauce. Ready in under an hour, these turkey empanadas are a wholesome, flavor-packed twist on a classic comfort food.
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Recipe Information
Ingredients
- 1 lb Ground turkey
- 2 tbsp Olive oil
- 1 Yellow onion, diced
- 2 Garlic cloves, minced
- 1 Red bell pepper, diced
- 2 tbsp Tomato paste
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Cooked potatoes, diced
- 0.5 cup Frozen peas
- 1 Eggs, beaten (for egg wash)
- 8 Empanada dough discs (store-bought or homemade)
Instructions
Heat a large skillet over medium heat and add olive oil.
Sauté the diced onions and minced garlic for 2-3 minutes until fragrant and translucent.
Add the ground turkey to the skillet and cook until browned, breaking it up into small pieces with a wooden spoon (about 5-7 minutes).
Stir in the red bell pepper, tomato paste, ground cumin, paprika, chili powder, salt, and black pepper. Cook for an additional 2 minutes to incorporate the spices.
Fold in the diced cooked potatoes and frozen peas. Cook for another 3 minutes, then remove the skillet from heat and let the filling cool to room temperature.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a floured surface, roll out the empanada dough discs slightly to ensure they are large enough to hold ample filling.
Place about 2-3 tablespoons of the turkey filling in the center of each dough disc.
Brush the edges of the dough with water, fold over into a half-moon shape, and press the edges together firmly. Crimp the edges with a fork to seal.
Transfer the empanadas to the prepared baking sheet and brush the tops with beaten egg to achieve a golden crust.
Bake the empanadas in the preheated oven for 18-22 minutes, or until the pastry is golden brown and crisp.
Allow the empanadas to cool for 5 minutes before serving. Enjoy them with your favorite dipping sauce, such as salsa or chimichurri!
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 246 mg | 5% | |
*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.
