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+ servings
basket of empanadas and a bowl of salsa

Baked Turkey Empanadas

These Empanadas freeze nicely and can be eaten warm, at room temperature and even right out of the refrigerator.
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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
Total Time: 45 minutes
Servings: 24 empanadas
Author: Laura Franco

Ingredients 

  • 2 boxes of refrigerated store-bought pie crust rolls.
  • 1 lb. Ground turkey beast
  • 1/2 small onion - diced
  • 2 tbsp extra virgin olive oil
  • 1 package low sodium dry taco seasoning
  • 1 small can of green chilies
  • 2 tbsp salsa
  • 1 egg white

Instructions

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

To make the filling

  • Add the olive oil and diced onion to a stovetop skillet and 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.
  • 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.
  • Using a 4.5-inch cookie cutter or glass jar, cut out four large circles.
  • Fill each circle with 2 tablespoons 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 on the top of each.
  • Bake for 20-25 minutes.

Notes

How to freeze the empanadas:
  1. Let them cool completely after cooking.
  2. Place 2 - 3 in zip-top bags and place them in the freezer. 
  3. Thaw them in the refrigerator or in a lunch box. 
  4. You can eat them at room temperature or put them in the microwave for 20-30 seconds. (Every microwave is different so you may have to add more time.)