Homemade Ground Turkey Empanadas for Cozy Nights In
Enjoy cozy Homemade Ground Turkey Empanadas filled with savory turkey and cheddar, perfect for weekends or gatherings.
Equipment
- Food processor
- - Skillet
- Rolling Pin
- 5 1/2-inch round cutter
- Baking sheet
Ingredients
Dough
- 3.25 cups Flour King Arthur all-purpose flour is recommended.
- 0.5 tsp Salt Enhances flavor.
- 0.875 cups Butter Cold and cubed for perfect consistency.
- 0.5 cups Milk Adds moisture.
- 1 large Egg For binding and egg wash.
Filling
- 1 lb Ground Turkey Substitute with ground chicken if desired.
- 1 tsp Canola Oil Used for cooking.
- 2 tbsp Yellow Onion Finely minced.
- 2 tbsp Taco Seasoning Homemade or store-bought.
- 1 cup Water For simmering.
- 1.25 cups Cheddar Cheese Freshly shredded.
Serving
- Cilantro For garnish.
- Salsa For serving.
- Sour Cream For serving.
Instructions
Preparation
- Prepare the Dough: Combine flour and salt in a food processor, add cold cubed butter and pulse to a crumbly mixture. Mix in milk and egg until coherent. Wrap and refrigerate for 1 hour.
- Make the Filling: Heat canola oil in a skillet, cook ground turkey and minced onion until meat is no longer pink, about 5-7 minutes. Stir in taco seasoning and water, simmer until liquid evaporates, then cool.
- Roll and Cut Dough: Roll dough to 1/8 inch thickness on a floured surface. Cut 5 1/2-inch circles from the dough.
- Assemble Empanadas: Place 2-3 tablespoons of filling and a sprinkle of cheese on one half of each circle, moisten edges with water, fold and press to seal.
- Chill and Prepare for Baking: Arrange empanadas on a parchment-lined baking sheet, refrigerate for 30 minutes. Preheat oven to 350°F, cut steam holes, brush with egg wash.
- Bake: Bake for 20-25 minutes until golden brown and crispy.
Notes
Empanadas can be stored in an airtight container for up to 4 days, or frozen for later enjoyment. Reheat at 350°F for best results.