Granada Turkey Empanada
Submitted by kni30215
Turkey empanada baked in flaky pie crust with cumin-spiced ground turkey, fresh tomatoes, bell pepper, and cilantro. A lighter twist on the classic with golden, crispy edges.
YIELD
8 servingsPREP
10 minCOOK
40 minREADY
50 minThis baked turkey empanada uses store-bought pie crust as a shortcut, but the filling is anything but lazy. Ground turkey gets sauteed with garlic, onion, and green bell pepper, then simmered down with fresh chopped tomatoes, cumin, cilantro, and a kick of red pepper flakes.
The key is cooking that filling long enough to reduce the liquid. About 15 minutes of simmering drives off the moisture so your crust stays flaky instead of turning soggy on the bottom. Too much liquid in the filling is the number one empanada mistake.
Each pie crust gets folded over half the filling, sealed with egg white and fork-crimped, then baked until deeply golden. Cut into wedges and you’ve got a hearty, handheld dinner.
Chef Tips
- Reduce that filling until it looks almost dry. Wet filling = soggy crust, every time.
- Pierce the top with a fork or knife so steam escapes. Skip this and the crust can puff up and crack open on one side.
- Brush the top with leftover egg white before baking for extra shine and color.
- Let it rest 5 minutes after baking so the filling sets and slicing is cleaner.
Variations
- Use ground chicken or seasoned black beans for a different protein.
- Add a layer of pepper jack cheese on top of the filling before folding for a melty surprise.
- Stir in a handful of sliced olives and raisins for a picadillo-style filling.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
In a large skillet, over medium heat, sauté turkey, garlic, onion and green bell pepper until turkey is no longer pink in color, onions are transparent and green bell peppers are tender- crisp.
Stir in tomatoes, parsley, cilantro, cumin, red pepper flakes and black pepper.
Stirring, occasionally, cook over medium heat about 15 minutes or until liquid is reduced.
Spray cookie sheet with non stick vegetable oil.
Unfold, one pie crust in the center of the cookie sheet.
Carefully, spread one half the meat mixture to within 1 inch of one half of pie crust.
Brush exposed 1 inch of pie crust with egg white.
Encase meat by folding other half of pie crust over meat mixture.
Using a fork, press edges of crust together.
Pierce top of crust to make vent holes, allowing steam to escape.
Repeat steps with remaining ingredients and pie crust.
Bake for 20 to 25 minutes or until pastry is golden brown.
To serve, cut each empanada into 4 wedges.
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