Baked Turkey Empanadas Made with Jennie-O Ground Turkey Breast

Baked Turkey Empanadas Made with Ground Turkey Breast are an easy calorie-conscious snack or quick dinner for the entire family.

These little hand-pies are great for game day, kids and grown-up lunches or just an afternoon snack. Everyone loves them! 

Ingredients

• Store-bought refrigerator pie crust dough
• Ground turkey
• Diced onion
• Extra Virgin Olive Oil
• An envelope of taco seasoning
• Can of green chilis
• Salsa
• Egg whites

Let’s Make the Empanadas

To make the filling

1. Add the olive oil and diced onion to a skillet and sauté for 3-5 minutes.
2. Add the ground turkey breast and brown with onions and olive oil.
3. Add the can of green chiles, including the juices, and stir.
4. Add the dry taco seasoning.
5. Add the salsa.
6. Cook on low for 10 minutes.
7. Remove from heat and set aside.

To Make the Empanadas

1. Roll out the pie crust on the counter, with a 4.5-inch cookie cutter or glass jar, cut out four large circles.
2. Fill each circle with 2 TBS of the turkey mixture.
3. Fold over one side of the pie crust and crimp edges with a fork to ensure they are sealed.
4. Brush each empanada with egg and make two small slits in the top of each.
5. Bake for at 450° 20-25 minutes.

Frequently Asked Questions?

How To Freeze These Empanadas

You might want to make a double batch of these because they freeze so well. 

• Let them cool completely after cooking.
• Place 2 – 3 in zip-top bags and place them in the freezer. 
• They will be good for 2-3 months – if they last that long. 
• Thaw them in the refrigerator or in a lunch box. 
• You can eat the room temperature or put them in the microwave for 20-30 seconds. (Every microwave is different so you may have to add more time.)

If You Like this Recipe You May Also Like These:

• Bow Tie Spinach Pasta Salad
• Buffalo Cauliflower Bites
• Bourbon Glazed Salmon Cesar Salad
• Stuffed Spaghetti Squash

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Baked Turkey Empanadas

These Empanadas freeze nicely and can be eaten warm, at room temperature and even right out of the refrigerator.

Print Pin Rate

Course: Appetizer/Snack, Appetizer/Snack/Brunch, Breakfast/Brunch/Lunch, Sandwich

Cuisine: Tex Mex

Keyword: hand pies, tex mex food

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 24 empanadas

Author: Laura Franco

Ingredients 

1x2x3x

• 2 boxes of refrigerated store-bought pie crust rolls.
• 1 lb. 1 package Jennie-O Ground Turkey Breast
• 1/2 small onion – diced
• 2 TBS extra virgin olive oil
• 1 package low sodium dry taco seasoning
• 1 small can of green chilies
• 2 TBS salsa
• egg white

Instructions

• Preheat oven to 425°
• Take pie crust rolls out of the refrigerator and set aside.

To make the filling

• In a stove top skillet, add the olive oil and diced onion; sauté for 3-5 minutes.
• Add the Ground Turkey Breast and brown with onions and olive oil.
• Add the can of green chiles, including the juices and stir.
• Add the dry taco seasoning and the salsa and stir.
• Cook on low for 10 minutes.
• Remove from heat and set aside.

To make the Empanadas

• Roll out the pie crust on the counter, with a 4.5-inch cookie cutter or glass jar, cut out four large circles.
• Fill each circle with 2 TBS of the turkey mixture.
• Fold over one side of the pie crust and crimp edges with a fork to ensure they are sealed.
• Brush each empanada with egg white and make two small slits in the top of each.
• Bake for 20-25 minutes.

Notes

How to freeze the empanadas:

• Let them cool completely after cooking.
• Place 2 – 3 in zip-top bags and place them in the freezer. 
• They will be good for 2-3 months – if they last that long. 
• Thaw them in the refrigerator or in a lunch box. 
• You can eat the room temperature or put them in the microwave for 20-30 seconds. (Every microwave is different so you may have to add more time.)

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