Homemade Turkey Empanadas are easy to make and full of flavor! Less than 20 minutes from start to finish make this easy empanada recipe the perfect choice for an easy weeknight meal!
Oh man – I love a good empanada! Trying to take control of my eating habits and found a great recipe to make ground turkey empanadas at HOME. If you want to give this one a shot, I suggest you dive right in and make a second batch for the rest of your family. 🙂 HA!
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- 3 Cups Flour
- 1 teas. Salt
- 5 Tbsp. Butter or Margarine
- ½ Cup Water
- 1 egg
- 2 teas. Lemon Juice
- 1 lb. Ground Turkey
- 3 Green Onions, chopped
- 1 Yellow Bell Pepper, diced
- 1 teas. Oregano
- ½ teas. Salt
- ½ teas. Pepper
- ½ teas. Cumin
- ½ teas. Chili Powder
- ½ teas. Garlic Powder
- ¼ Cup Salsa (your favorite brand and heat level)
- 6-8 Sprigs of Cilantro Leaves, chopped
- Oil for frying
In a large bowl combine the flour and salt.
Cut the butter into the flour, I use a large fork, until the butter is incorporated.
Make a well in the middle and add the water, egg and lemon juice. Mix until combined.
Knead the dough until smooth, wrap in plastic or put a lid on the bowl and refrigerate at least one hour.
In a large skillet over medium high heat brown the turkey, drain and set aside.
In the same skillet add the onions, bell pepper, oregano, salt, pepper, cumin, chili powder and garlic powder. Cook 2 minutes.
Add the turkey, salsa and cilantro to the skillet stir to combine. Turn off the heat and cover.
Remove the dough from the refrigerator and working on a floured surface pinch of a ball of dough about 1-1 ½ inches. Roll it out on the floured surface to make a 5-6 inch round. Repeat with remaining dough.
Divide the meat mixture between the rounds, about ¼ cup each.
Moisten the edges of the dough with water.
Fold the rounds in half making a half moon shape.
Gently press on top of the dough to get as much air out as possible.
Seal the edges with a fork, dip the tines in flour to help them not stick.
Heat about a ½ inch of oil in a pan to 350˚, cook the turkey empanadas until golden brown, 2-3 minutes per side, then put on paper towels to drain. Keep an eye on the heat once the oil is hot you may need as little as medium low to maintain temp.
Serve hot with sour cream, guacamole or salsa for dipping if desired.