Baked Turkey Empanadas

Baked Turkey Empanadas Made with Jennie-O Ground Turkey Breast

5 from 1 reviews

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




  1. Preheat oven to 425°
  2. Take pie crust rolls out o the refrigerator and set aside.

To make the filling

  1. In a stove top skillet, add the olive oil and diced onion; sauté for 3-5 minutes.
  2. Add the Jennie-O 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 and the salsa and stir.
  5. Cook on low for 10 minutes.
  6. 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 20-25 minutes.