These empanadas use store-bought dough and a lean ground turkey filling seasoned with cumin, smoked paprika, garlic, and tomato paste — baked at 400°F and done in about 35 minutes. The filling comes together in one skillet while the oven preheats, so there’s almost no downtime. If you need a handheld dinner that travels well and reheats without turning soggy, this is a solid weeknight option.
The technique that matters
The filling needs to be dry before it goes into the dough. After you stir in the tomato paste and spices, keep the heat on medium and let the mixture cook for the full two minutes — you want any excess moisture to cook off. Wet filling steams the dough from the inside and gives you a gummy bottom instead of a crisp one. The second thing worth doing carefully is sealing the edges: press the tines of a fork firmly all the way around the seam, not just a light tap. A loose seal opens in the oven and the filling spills out before it has a chance to set.
Common problems and fixes
- Dough tears when you fold it: The dough is probably still too cold or too stiff from the fridge. Let it sit at room temperature for 5 minutes before you try to fold it over the filling — it becomes much more pliable and won’t crack at the edges.
- Empanadas slide around and lose their shape on the pan: Line the baking sheet with parchment. Unlined metal causes the bottoms to stick and drag when you try to shift them, which breaks the seal.
- Filling tastes flat: Taste it before you fill the dough. Ground turkey is mild and the seasoning needs to be assertive — if it tastes underseasoned in the skillet, it will taste even more so once it’s enclosed in pastry.
- Egg wash pools in the fork crimps and burns: Use a light hand with the pastry brush. One thin, even coat is enough. Skip a second coat — not worth the extra dish or the risk of scorching.
- Bottoms are pale while tops are golden: Move the baking sheet to the lower third of the oven for the last 5 minutes of baking. Most ovens run hotter at the top, so the bottoms need a little extra direct heat to catch up.
Substitutions that actually work
- Empanada dough vs. pie crust: Store-bought empanada discs (found in the freezer section near Latin foods) give you the right thickness and size without any rolling. Standard refrigerated pie crust works but is slightly thicker and richer — roll it a little thinner if you use it.
- Tomato paste: If you only have a partial can of diced tomatoes, drain them very well and use about 2 tablespoons. The filling will be slightly looser, so cook it an extra minute or two to drive off moisture.
- Green bell pepper: Any color bell pepper works. A poblano adds mild heat without overpowering the cumin and paprika.
- Smoked paprika: Regular paprika is fine but the smoky version adds depth that plain paprika can’t replicate — worth keeping a jar around if you cook a lot of one-pan dinners.
Leftovers and make-ahead
Baked empanadas keep in the fridge for up to 4 days in an airtight container. Reheat them in a 375°F oven for 8 to 10 minutes — the microwave makes the crust soft and a little rubbery, so use the oven if you have the time. For freezing, let them cool completely, then freeze on a baking sheet until solid before transferring to a zip bag; they keep for up to 2 months. Reheat straight from frozen at 375°F for 15 to 18 minutes. You can also make the filling up to 2 days ahead and refrigerate it separately — just make sure it’s fully cooled before you store it, and bring it to room temperature before filling the dough so it doesn’t tear the pastry.
Quick Ground Turkey Empanadas
Equipment
- 1 Large skillet
- 1 Rolling Pin
- 1 Baking sheet
- 1 Mixing bowl
- 1 Pastry Brush
Ingredients
Filling
- 1 tablespoon olive oil extra virgin
- 1 pound ground turkey lean
- 1 cup green bell pepper diced
- 1 cup onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon tomato paste good quality
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper freshly ground
- 1 pack store-bought empanada dough or pie crusts, thawed
Egg wash
- 1 large egg beaten
- 1 tablespoon milk
Instructions
- Preheat your oven to 400°F (200°C).
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
- Add the bell pepper, onion, and garlic to the skillet. Sauté for 3-4 minutes until the vegetables are softened.
- Mix in the tomato paste, cumin, smoked paprika, salt, and pepper. Stir to combine and cook for another 2 minutes to blend the flavors.
- Remove the skillet from heat and let the filling cool slightly.
- Lay out the empanada dough rounds. Place about 2 tablespoons of filling in the center of each round. Fold the dough over to enclose the filling, pressing the edges firmly to seal. Use a fork to crimp the edges.
- In a small bowl, whisk together the egg and milk to create an egg wash. Brush each empanada with the egg wash for a golden finish.
- Place the empanadas on a baking sheet. Bake in the preheated oven for 12-15 minutes, or until golden brown.
- Remove from oven and let cool slightly before serving.
Notes
- To enhance the flavor of your filling, consider adding some chopped olives or raisins for a sweet-salty contrast.
- If you're avoiding eggs, use a milk or cream wash for a similar golden effect.
Nutrition
FAQ
Can I fry these instead of baking them?
Yes — pan-fry in about half an inch of neutral oil over medium heat for 2 to 3 minutes per side until golden. Make sure the oil is hot before the empanadas go in, otherwise the dough absorbs oil instead of crisping.
How do I know the filling is cooked through?
Ground turkey is fully cooked when it’s no longer pink and registers 165°F on an instant-read thermometer. Breaking it into small pieces as it cooks helps it brown evenly and speeds things up.
Can I use ground chicken instead of ground turkey?
Ground chicken works as a direct swap — same weight, same cook time. It’s slightly leaner and a little milder, so lean into the spices.
My store doesn’t carry empanada dough discs. What size should I cut the pie crust?
Cut circles about 5 to 6 inches in diameter — a wide-mouth mason jar lid or a small bowl works as a guide. Smaller than that and you won’t fit enough filling; larger and the dough-to-filling ratio gets off.
Can I make these ahead and bake them later?
Assemble and seal the empanadas, then refrigerate them unbaked on a parchment-lined sheet for up to 24 hours. Apply the egg wash right before they go into the oven, not before storing.
If you liked this one
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