These baked turkey empanadas have a buttery, flaky crust and a filling seasoned with cumin, paprika, and oregano, plus chopped green olives and optional raisins for a savory-sweet contrast. Ground turkey keeps things lighter than the traditional beef version without tasting like a compromise. They make 8 generously sized hand pies, which means leftovers are genuinely worth planning for.
Why this recipe works
Two things matter most here. First, the dough is built like a rough pie crust — cold butter cut into flour, cold water added gradually — and it must rest in the fridge for at least 30 minutes before you roll it. Skip that chill and the butter melts into the flour before the oven can create steam, and you lose the flakiness entirely. Second, the filling is cooked and cooled before it goes into the dough. Hot filling creates steam inside the sealed pastry, which softens the crust from the inside and makes the dough hard to seal cleanly. Letting it cool to room temperature — even spreading it on a sheet pan to speed things up — makes assembly much easier and gives you a crisper result.
Troubleshooting
- Empanadas burst open in the oven: The seal wasn’t tight enough, or there was too much filling. Use no more than 2–3 tablespoons of filling per circle, press the edges firmly before crimping, and make sure there’s no filling residue on the dough edge where you’re sealing.
- Crust is pale and soft, not golden: The egg wash was applied too thinly or skipped in spots. Use a pastry brush and coat the whole surface evenly, including right up to the crimped edge. Also check your oven is fully preheated to 400°F before the empanadas go in.
- Filling tastes bland after baking: Turkey is mild and the spices can get muted inside the pastry. Season the filling slightly more assertively than you think you need to — taste it before assembly and add salt or an extra pinch of cumin if it seems flat.
- Dough tears when you fold it: It’s either too dry or was rolled too thin. Add cold water a teaspoon at a time when mixing if the dough crumbles, and aim for a consistent 3mm thickness — thinner than that and it won’t hold the filling without cracking.
- Raisins are burning or turning bitter: They’re sitting on the surface of the filling near the dough edge. Make sure the filling is well mixed so the raisins are distributed throughout, not clumped — skip the garnish of extra raisins on top, not worth the extra dish.
Keeping and reheating
Baked empanadas keep well in an airtight container in the fridge for up to 4 days. To reheat, put them in a 375°F oven for 10–12 minutes — this brings the crust back to crisp. The microwave works in a pinch but leaves the pastry soft and a little chewy, so use it only if you’re short on time. For longer storage, freeze the baked empanadas in a single layer on a sheet pan until solid, then transfer to a freezer bag; they’ll keep for up to 3 months. Reheat straight from frozen at 375°F for 18–20 minutes. You can also freeze the unbaked, assembled empanadas the same way and bake them from frozen — add about 5 extra minutes and apply the egg wash just before they go into the oven, not before freezing.
Ground Turkey Empanada
Ingredients
Filling Ingredients
- 1 tablespoon olive oil Extra virgin for best flavor
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 pound ground turkey preferably organic
- 1 teaspoon ground cumin freshly ground if possible
- 1 teaspoon paprika sweet or smoked, based on preference
- 1 teaspoon oregano dried
- ½ cup green olives chopped
- ¼ cup raisins optional, for added sweetness
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Dough Ingredients
- 1 pound all-purpose flour plus extra for dusting
- 1 teaspoon salt
- 1 cup unsalted butter chilled and diced
- ½ cup cold water or as needed
- 1 large egg beaten, for egg wash
Instructions
Step 1:
- Prepare the DoughIn a large bowl, mix together 450 grams (3 1/2 cups) of all-purpose flour and 1 teaspoon salt. Add 225 grams (1 cup) of chilled, diced unsalted butter. Using a pastry cutter, work the butter into the flour until it resembles coarse breadcrumbs.
- Gradually add 120 ml (1/2 cup) of cold water, mixing until the dough comes together. Wrap the dough in plastic and refrigerate for at least 30 minutes.
Step 2:
- Cook the FillingHeat 1 tablespoon of extra-virgin olive oil in a skillet over medium heat. Add 1 finely chopped medium onion and cook until softened, about 5 minutes.
- Stir in 2 minced garlic cloves, cooking until fragrant, about 1 minute.
- Add 450 grams (1 lb) of ground turkey, breaking it up as it cooks. Stir in 1 teaspoon each of ground cumin, paprika, and dried oregano. Cook until the turkey is browned and cooked through, about 8-10 minutes.
- Mix in 1/2 cup of chopped green olives and 1/4 cup of raisins (if using). Season with salt and pepper to taste. Remove from heat and let cool.
Step 3:
- Assemble the EmpanadasPreheat your oven to 200°C (400°F).
- Roll out the chilled dough on a floured surface until about 3mm thick. Cut out circles using a 15cm (6-inch) cutter.
- Place a spoonful of the cooled turkey mixture onto one half of each circle. Brush the edges with water, fold over, and crimp the edges with a fork to seal.
- Brush the tops with beaten egg for a golden finish.
- Bake on a parchment-lined baking sheet for 20-25 minutes until golden brown.
Notes
- For a spicier filling, consider adding finely diced jalapeño peppers to the mixture.
- Using chilled butter and dough helps in creating flaky textures.
Nutrition
Frequently asked questions
Can I use store-bought pie dough or puff pastry instead of making the dough from scratch?
Yes, both work. Store-bought pie dough gives the closest result to the homemade version here. Puff pastry produces a lighter, more layered crust — it’s good, but the empanadas puff up more and can be harder to seal neatly.
Do I have to include the raisins?
No — the recipe already marks them as optional. The filling is fully seasoned and balanced without them. If you’re feeding people who don’t enjoy sweet-savory combinations, just leave them out.
Can I make the filling and dough ahead of time?
Yes, and it actually makes the process easier. The filling keeps in the fridge for up to 2 days, and the dough can be wrapped and refrigerated for up to 2 days as well. Pull the dough out 5–10 minutes before rolling so it’s not rock hard.
How do I know when the empanadas are fully cooked through?
The crust should be deep golden brown and feel firm when you tap the bottom — not soft or doughy. If the tops are browning too fast before the 25-minute mark, tent them loosely with foil and keep baking.
