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Turkey Empanadas Grande

Turkey Empanadas Grande

  • Prep

    45 m
  • Cook

    25 m
  • Ready In

    1 h 10 m
The Turkey Federation

The Turkey Federation

Pie pastry filled with a mixture of ground turkey, tomato, bell pepper, herbs and spices. A turkey twist on a Latin favorite, empanadas.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. In a large skillet over medium-high heat, saute turkey, garlic, onion, and green pepper until turkey is no longer pink in center. Stir in tomatoes, parsley, cilantro, cumin, oregano, red pepper flakes, and black pepper. Stirring occasionally, cook over medium heat about 15 minutes or until most the liquid is reduced.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Spray cookie sheet with non-stick oil. Unfold one pie crust in center of cookie sheet. Carefully spread one half of meat mixture to within 1-inch of one-half pie crust. Brush 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 and pierce top of crust to make holes to allow steam to escape.
  4. Repeat steps 4 and 5 with remaining ingredients and pie crust. Bake at 400 degrees F. 20 to 25 minutes. To serve, cut each empanada into 4 wedges.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

tanyazygmat
6

tanyazygmat

1/20/2003

Tasted great and looked like it took more effort than it did. I substituted a can of diced tomatoes and some tomato sauce for the fresh tomatoes. Will definitely be making this more!

Fran
4

Fran

4/6/2006

Tends to come out a little dry, I added some enchilada sauce after the meat/veggie mixture cooled and it was delicious! Also, if you run the meat and vegetables through a meat grinder before you stuff the shells, the texture is much more consistent and (I think) better.

ANDROMEDA1212
3

ANDROMEDA1212

4/14/2004

After reading the other reviews, I agreed the mixture looked too dry...I made the following changes and it turned out so great that my husband and I ate almost all of it and had to stop ourselves from polishing it off. Instead of tomatoes (which I don't like), I added a bottle of Chipotle-flavoured Pace salsa - it added just the right amount of moisture, flavour, and a yummy spicy-ness. I also ditched the dried parsley (I've read if you use parsley dried you might as well not use it at all), and I substituted freshly pressed garlic for the garlic powder and fresh cilantro for dry. Easy changes on an already easy-to-prepare dish, and it turned out delicious!

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