Turkey And Vegetable Empanadas Recipe

I love making Turkey and Vegetable Empanadas because they are so full of flavor and good nutrition. They are packed with lean ground turkey and beautifully colorful vegetables such as zucchini and red and green bell peppers.

These guys are definitely not lacking in nutritional value. I even put in a healthy dose of spices.

I start the filling by sautéing a finely chopped onion and some minced garlic in a tablespoon of olive oil. Ground cumin and smoked paprika add a nice kick, which is kind of mellowed out by the umami goodness of the turkey.

That sweet carotene-filled grated carrot is giving me some nice natural sweetness, too. Those beautiful, golden, egg-washed crescents are just begging to be eaten.

There is also something to be said for the texture, a mouthful of which really delivers on the promise of a complete meal.

Ingredients

Olive Oil:
Fat that is good for your heart, boosts taste, and helps in cooking.

Garlic:
Provides aromatic richness and possibly anti-inflammatory effects.

Ground Turkey:
Lean source of protein, low in fat, and highly nutritious.

Bell Peppers:
High in vitamin C, vibrant, and sweet-tasting.

Carrot:
Sugary and crunchy, abundant in vitamins A and fiber.

Smoked Paprika:
Increases taste complexity with notes of smokiness and warmth.

Tomato Sauce:
Contributes savory depth and richness; makes the filling wet.

Cilantro:
Aids digestion; fresh herbal note; high in antioxidants.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 carrot, grated
• 1 zucchini, diced
• 1 pound ground turkey
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and black pepper to taste
• 1/4 cup tomato sauce
• 1/4 cup chopped fresh cilantro
• 1 package refrigerated empanada dough (discs)
• 1 egg, beaten (for egg wash)

Instructions

1. Set your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.

2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is clear.

3. Incorporate the red and green bell peppers, carrot, and zucchini. Sauté for approximately 5 minutes until the vegetables yield, slightly tenderizing them.

4. Add the skillet to the ground turkey. Brown and cook the turkey in the skillet until it is fully cooked and in no large chunks, using the spoon to ensure it is broken up and even in texture.

5. Combine the ground cumin, smoked paprika, chili powder, salt, and black pepper, and then mix well. Combine the spices with the turkey and vegetables until they are mixed thoroughly.

6. Add the tomato sauce and mix well. Allow it to cook for 2-3 minutes more, letting the flavors come together as one. Take it off the heat, and mix in the roughly chopped cilantro.

7. On a neat surface, place the chilled empanada dough discs. Add a couple of tablespoons of the turkey mixture to the center of each disc.

8. Create a half-moon shape by folding the dough over the filling. To seal it, press the edges together with fingers or a fork.

9. Put the empanadas on the baking sheet you prepared. Brush the tops of the empanadas with beaten egg so they will have a golden hue when they come out of the oven.

10. Preheat the oven. Then bake the empanadas for 20-25 minutes until they become golden brown and crisp. After baking, let them sit for a few minutes before serving.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large skillet
5. Stove
6. Wooden spoon or spatula
7. Cutting board
8. Chef’s knife
9. Grater
10. Mixing bowls
11. Measuring spoons
12. Measuring cups
13. Fork
14. Pastry brush

FAQ

• Can I use a different type of meat instead of turkey?Certainly! Ground turkey can be replaced with any of the following: ground chicken, ground beef, or even plant-based meat alternatives.
• Is there a way to make the empanadas spicier?Increase the heat by adding more chili powder or including minced jalapeños in the filling.
• Can I prepare the filling ahead of time?Certainly, the filling can be made a day ahead and kept in the refrigerator until you’re set to put together the empanadas.
• What if I don’t have refrigerated empanada dough?You can use puff pastry or pie dough as a substitute, or make your own dough if you prefer.
• How should I store leftover empanadas?Keep unused portions in a sealed container in the fridge for no more than 3 days, or put them in the freezer for as long as 3 months.
• Can I bake the empanadas instead of frying them?Indeed, preheat the oven to 375°F (190°C) and bake them for 20-25 minutes, or until they are golden brown.
• What can I serve with these empanadas?A side salad, rice, or a dip of spicy salsa make excellent companions for these empanadas.

Substitutions and Variations

Ground turkey:
Use chicken, beef, or a meat-substitute version, like a plant-based ground meat alternative, for the following recipe.
Tomato sauce:
Use either crushed tomatoes or tomato paste diluted with a bit of water.
Cilantro:
Use parsley or a similar green if you prefer a different flavor profile.

Empanada dough:
If you do not have any of the above-mentioned crusts, you can use homemade pie crust, puff pastry, or dough as a substitute.
Red and green bell peppers:
Select bell peppers in any hue, or opt for poblano peppers if you prefer a spicier kick.