These are baked ground turkey empanadas with a from-scratch butter pastry and a cumin-spiced filling. They take about an hour start to finish, and the result is a handheld meal that works for dinner, lunchboxes, or anything in between. Ground turkey keeps things lean without sacrificing the satisfying, protein-packed quality that makes empanadas worth the effort.
Before you start
Two things determine whether these empanadas hold together or fall apart. First, cook the turkey filling until it is genuinely dry — not just cooked through, but reduced to the point where no liquid pools in the pan. A wet filling steams the dough from the inside and you end up with soggy bottoms. Give it an extra minute or two on the heat if needed. Second, keep your dough cold. If the butter warms up during mixing or rolling, the pastry loses its flakiness and becomes tough. If the dough feels soft or greasy at any point, wrap it and put it back in the fridge for 10 minutes before continuing. Ground turkey must reach an internal temperature of 165°F (74°C) during the filling step — do not pull it off the heat early.
About the ingredients
- Ground turkey: Use 93% lean rather than 99% fat-free. The small amount of extra fat makes a real difference in flavor and keeps the filling from drying out in the oven.
- Smoked paprika: Regular sweet paprika will work but the smoky version does noticeably more for the filling. It is worth having a tin in the pantry for recipes like this.
- Tomato paste: Buy it in a tube rather than a can if you can find one — you only need a small amount here and the tube keeps in the fridge for months without waste.
- Green olives: Optional in the recipe, but skip the garnish — not worth the extra dish. Use that time to get the olives into the filling where they actually add something.
- All-purpose flour: Bread flour is too tough here. Stick with all-purpose for a tender result.
Common problems and fixes
- Empanadas burst open in the oven: The seal failed, usually because the dough edge had filling or grease on it before crimping. Wipe the edge clean with a dry finger before sealing, and press firmly before crimping.
- Pastry is pale after the full bake time: Oven temperatures vary. If the tops are not golden, move the tray to the upper third of the oven for the last 5 minutes. Make sure your egg wash covered the full surface.
- Filling tastes bland: Turkey is mild and needs assertive seasoning. Taste the filling before it goes into the dough and adjust salt and cumin at that stage — you cannot fix under-seasoning once they are sealed and baked.
- Dough tears when folding: The dough was rolled too thin or is too cold and stiff. Aim for an even thickness around 3mm and let the dough sit at room temperature for 2–3 minutes if it is cracking at the edges when you fold.
- Bottoms are soggy: The baking tray was not preheated, or the filling was too wet. A hot tray gives the base an immediate blast of heat. See the filling tip above about cooking it dry.
Storage and reheating
Cooled empanadas keep in an airtight container in the fridge for up to 3 days. To reheat, use an oven or toaster oven at 350°F (175°C) for 10–12 minutes — this brings the pastry back to something close to fresh. The microwave works in a pinch but the crust goes soft, so only use it if you are eating immediately and do not mind that. For freezing, arrange the baked and fully cooled empanadas in a single layer on a tray, freeze until solid (about 2 hours), then transfer to a zip-lock bag. They keep well for up to 2 months. Reheat from frozen at 375°F (190°C) for 18–20 minutes, no need to thaw first.
Golden Ground Turkey Empanadas
Equipment
Ingredients
Empanada Dough
2 ½ cups all purpose flour (plain flour Australia and UK) - plus extra for dusting
1 tsp kosher salt
1 stick unsalted butter - cold, cut into small cubes
1 large egg
⅓ cup water - ice water ; add more as needed
Turkey Filling
1 tbsp olive oil
½ cup yellow onion - finely chopped
½ cup red pepper (red capsicum) - finely diced
2 cloves garlic - minced
1 lb ground turkey - preferably 93% lean
1 tsp cumin - ground
½ tsp dried oregano
¼ tsp smoked paprika- ½ tsp kosher salt - or to taste
¼ tsp ground black pepper
¼ cup tomato paste
2 tbsp chicken stock (chicken broth or chicken bouillon) - or water
¼ cup green olives - chopped (optional, for authentic Latin flavor)- 1 large egg - for egg wash
Instructions
- In a large mixing bowl, whisk together flour and salt. Add cold butter and blend with fingertips or a pastry cutter until mixture forms coarse crumbs with pea-sized pieces of butter.
- In a small bowl, whisk together the egg and ice water. Add to flour mixture and stir until dough begins to come together. Turn out onto a floured surface and gently knead just until a smooth dough forms. Flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.
- While the dough chills, heat olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper; sauté for about 5 minutes, or until softened and fragrant.
- Stir in the garlic and cook for 30 seconds. Add the ground turkey and cook, breaking it up with a spatula, until browned and fully cooked, about 8–10 minutes.
- Add cumin, oregano, paprika, salt, and pepper. Mix thoroughly, then stir in tomato paste and chicken broth. Simmer for 3–5 minutes until slightly thickened. Stir in green olives if using. Let cool completely before filling.
- Preheat oven to 375°F (190°C). Roll chilled dough on a floured surface to about 1/8 inch thickness. Cut out 5- to 6-inch rounds using a circular cutter or small bowl.
- Spoon about 2 tablespoons of the cooled filling into the center of each round. Fold over to create a half-moon and press edges with a fork to seal.
- Place empanadas on a parchment-lined baking sheet. Whisk one egg and brush the tops of the empanadas for a golden crust. Bake for 20–25 minutes until golden brown and crisp.
Notes
- For a flakier dough, keep all ingredients as cold as possible during mixing.
- Leftover filling can be frozen or used in tacos or stuffed peppers.
- You can prepare the filling and dough the day before to save time.
- Try adding a tiny pinch of cinnamon for an unexpected depth of flavor.
Nutrition
Frequently asked questions
Can I make the dough and filling ahead of time?
Yes — both components keep well in the fridge for up to 24 hours before assembly. Store the filling in a sealed container and the dough wrapped tightly in plastic wrap; let the dough sit at room temperature for 5 minutes before rolling so it is pliable.
Can I use store-bought pie dough instead of making the pastry from scratch?
You can, and it cuts prep time significantly. The texture will be slightly different — a bit more crumbly and less structured — but it holds the filling fine and bakes up golden.
How do I know when the turkey filling is fully cooked?
Ground turkey should reach 165°F (74°C) with no pink remaining — use an instant-read thermometer if you are unsure. Because the filling cooks again briefly in the oven, the key is making sure it is fully cooked and safe before it goes into the dough.
What to cook next
- Golden Colombian Beef Empanadas
- Colombian Chicken Cheese Empanadas
- Savory Beef Carrot Turnovers
- Savory Lebanese Lamb Pastries
