Savory Homemade Ground Turkey Empanadas for Game Day Fun
Discover the comfort of homemade Ground Turkey Empanadas, a versatile dish perfect for gatherings and customizable to your taste.
Equipment
- food processor
- - Skillet
- - Baking sheet
Ingredients
Dough
- 2 cups all-purpose flour Provides structure
- 1 teaspoon salt Enhances flavors
- 1 cup cold butter Cut into cubes for flaky texture
- 1/4 cup milk Moistens the dough
- 1 large egg Binding agent and for egg wash
Filling
- 1 pound ground turkey 85/15 fat content recommended
- 1 tablespoon chili powder Adds heat
- 1 tablespoon paprika Adds color
- 1 teaspoon cumin Warm flavor, toast for more
- 1 teaspoon dried oregano Adds herbal notes
- 1 teaspoon onion powder Savory sweetness
- 1 teaspoon garlic powder Enhances savory profile
- 1/4 teaspoon cayenne Adjust to taste
- 2 tablespoons canola oil For sautéing
- 1 medium yellow onion Finely minced
- 1/4 cup water Keeps turkey moist
- 1 package taco seasoning Enhances filling
Assembly
- 1 cup shredded cheddar cheese For filling
Serving
- 1 cup sour cream For dipping
- 1 cup salsa Pairing option
- fresh cilantro For garnish
Instructions
Dough Preparation
- Combine 2 cups of all-purpose flour and 1 teaspoon of salt in a food processor. Pulse in 1 cup of cold, cubed butter until it resembles coarse crumbs, then add 1/4 cup of milk and 1 beaten egg. Mix until just combined, shape into disks, and chill for at least 1 hour.
Filling Preparation
- In a bowl, mix 1 tablespoon each of chili powder, paprika, cumin, oregano, onion powder, garlic powder, and cayenne. In a skillet, sauté one finely minced yellow onion in 2 tablespoons of canola oil, add 1 pound of ground turkey, and cook until no longer pink. Stir in the spice mixture and 1/4 cup of water; let simmer until the liquid evaporates. Allow the mixture to cool before assembling.
Empanada Assembly
- Preheat your oven to 350°F (175°C). Roll out one chilled dough disk on a floured surface to about 1/8-inch thick. Cut out rounds, about 4-5 inches in diameter.
- Place a heaping tablespoon of the turkey filling with a sprinkle of shredded cheddar cheese on each dough round. Wet the edges of the dough, fold it over to create a half-moon shape, and seal with a fork. Make a few small slits in the top to allow steam to escape.
Baking
- Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with egg wash (1 beaten egg) and bake for 20-25 minutes until golden brown and crispy. Let cool for a few minutes before serving.
Notes
Serve with fresh salsa or guacamole for an extra flavorful punch. Avoid overfilling empanadas to prevent spills during baking. Keep the dough and assembled empanadas chilled.