Baked Turkey Empanadas Made with Jennie-O Ground Turkey Breast are an easy calorie-conscious snack or quick dinner for the entire family.
This year I promised to bring you some recipes packed with flavor that won’t bust your New Year’s Resolution. Baked Turkey Empanadas Made with Jennie-O Ground Turkey Breast are the perfect hand-held snack or dinner on the go.
Did you know that Jennie-O Ground Turkey Breast is extra lean with only 120 calories for a 4-ounce serving? And here’s the best part, each of my Baked Turkey Empanadas has only 2 oz. of ground turkey breast so you can eat even more!
And if it’s fat grams you are worried about, you don’t need to because Jennie-O Ground Turkey Breast has one 1.5 grams of fat per 4 oz. serving. I don’t know about you but I think I am in love with Jennie-O Ground Turkey Breast and these amazing Baked Turkey Empanadas.
These little hand-pies are great for game day, kids lunches and they freeze really well. Let’s ring in the New Year with big flavors and good health!
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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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 empanadas 1x
- Cuisine: Tex-Mex
- 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
- 1 egg – beaten
- Preheat oven to 425°
- Take pie crust rolls out o 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 Jennie-O 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 and make two small slits in the top of each.
- Bake for 20-25 minutes.
For this recipe, I use a 6-inch cookie cutter from Amazon.
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