Empanadas have been a beloved dish across Latin America for centuries, each region adding its own flair to these hand-held pastries. Rooted in Spanish and Portuguese culinary traditions, empanadas were introduced to Latin America through colonial influences and have since evolved into a versatile dish that represents the diverse cultures within the region. Whether filled with beef, chicken, seafood, or vegetables, empanadas are found in countries such as Argentina, Colombia, Mexico, and Chile, each featuring distinct seasonings and dough preparations.
This Ground Turkey Empanada recipe offers a modern take on a classic dish, emphasizing health-conscious ingredients while retaining the bold flavors that make empanadas so memorable. Traditional empanadas typically use ground beef or pork, which adds richness to the filling. However, ground turkey provides a leaner alternative without sacrificing flavor. When seasoned with cumin, paprika, and oregano, the filling achieves a well-balanced depth of taste that complements the buttery, flaky crust.
The filling of these empanadas also includes finely chopped green olives and raisins, a combination that is particularly popular in Argentinian-style empanadas. The olives add a pleasant briny contrast, while the raisins introduce a subtle sweetness, balancing the savory elements of the turkey filling. This contrast of textures and flavors is a defining characteristic of South American empanadas, particularly in regions where sweet-and-savory combinations are a celebrated part of their cuisine.
Empanadas are commonly eaten as street food, a quick snack, or a comforting homemade meal. They are also ideal for gatherings, as they can be made in large batches and served as appetizers at parties. The ability to customize empanadas with various fillings makes them a highly adaptable dish, catering to different dietary preferences and tastes.
One of the key techniques for making excellent empanadas is ensuring that the dough achieves the right level of flakiness. In this recipe, the dough consists of all-purpose flour, chilled butter, and cold water, similar to a pie crust. The butter is cut into the flour to create a crumbly texture before cold water is added to unify the mixture. Chilling the dough before rolling it out is essential for achieving a tender and flaky pastry.
Once filled and sealed—often using a fork to crimp the edges or through traditional hand-folded techniques—these empanadas are finished with an egg wash to create a golden, glossy surface. Baking them at a high temperature ensures that the crust develops a crisp exterior while keeping the filling moist and flavorful. While empanadas can also be deep-fried, baking offers a healthier alternative while maintaining great texture.
This Ground Turkey Empanada recipe is a perfect way to embrace the flavors of Latin America while making a lighter yet equally satisfying version of the dish. Whether served as a hearty lunch, a snack, or an elegant appetizer, these empanadas bring warmth, comfort, and a taste of tradition to every bite.
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.
