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Turkey Empanadas

  • Ground
  • Lunch
  • Dinner
  • Potluck
  • Entertaining
  • Everyday
  • 30 minutes to an hour

These tasty Latin-American-style turnovers make a quick, easy meal whether they’re fresh out of the oven or frozen for later!

Prep Time

20 minutes

Cook Time

15 minutes

Yield

48

Print Recipe

Ingredients

  • 3/4 lb (340 g) ground Ontario turkey
  • 1/2 green bell pepper, finely chopped
  • 1/2 small onion, finely chopped
  • 1/2 jalapeño pepper, seeded and minced
  • 1 garlic clove, minced
  • 2 tsp (10 mL) chili powder
  • 1½ tsp (7.5 mL) dried oregano
  • 1/2 cup (125 mL) salsa
  • Pinch each salt and pepper
  • 1 cup (250 mL) old Cheddar cheese, shredded
  • 2 pkgs (400 g each) pie pastry
  • 1 egg, lightly beaten
  • 1 tbsp (15 mL) water

Instructions

  • In large non-stick skillet, over medium-high heat cook turkey, green pepper, onion, jalapeno, garlic, chili pepper and oregano for about 5 minutes or until turkey is no longer pink. Stir in salsa, salt and pepper; cook until liquid evaporates. Remove from heat and stir in cheese. Scrape into bowl; cover and refrigerate until cold.
  • Unroll pastry and cut out 4 inch/10 cm rounds. Place about 1 tbsp (15 mL) of filling onto one half of the round. Whisk together egg and water; brush around edge of pastry. Fold in half and seal edges well, creating a half moon. Press edge with fork if desired. Place on parchment paper lined baking sheet and repeat with remaining ingredients.
  • Brush top of pastry with egg mixture and bake in 425°F (220°C) oven for about 15 minutes or until golden brown. Let cool slightly before serving.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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