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Turkey Empanadas

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I frequently try this recipe for my family and they like it very much. The fact that this is considered a healthy food because of the turkey, only adds to the reasons you should definitely try it, too. Also, if the Empanadas are decorated nicely and creatively, like it is in the picture, kids will love it for sure!

I frequently try this recipe for my family and they like it very much. The fact that this is considered a healthy food because of the turkey, only adds to the reasons you should definitely try it, too. Also, if the Empanadas are decorated nicely and creatively, like it is in the picture, kids will love it for sure!

Ingredients

Serves: 16-18

Metric Cups

For the Dough

  • 450 grams flour
  • 150 grams cold unsalted butter
  • 5 tablespoons cold water
  • 1 teaspoon salt
  • 1 large egg yolk

For the Empanadas Filling

  • 300 grams minced turkey
  • 3 large hard boiled eggs (diced)
  • 15 large olives (cored and sliced)
  • 1 medium onion (chopped)
  • 1 small red pepper (diced)
  • 1 bunch fresh parsley (chopped)
  • 1 teaspoon mustard powder
  • 1 teaspoon chilli powder
  • 1 teaspoon black pepper
  • 1 teaspoon smoked sweet paprika
  • 1 small egg yolk (for brushing tops of Empanada's)

For the Dough

  • 15⅞ ounces flour
  • 5⅓ ounces cold unsalted butter
  • 5 tablespoons cold water
  • 1 teaspoon salt
  • 1 large egg yolk

For the Empanadas Filling

  • 10⅗ ounces ground turkey
  • 3 large hard boiled eggs (diced)
  • 15 large olives (cored and sliced)
  • 1 medium onion (chopped)
  • 1 small red bell pepper (diced)
  • 1 bunch fresh parsley (chopped)
  • 1 teaspoon mustard powder
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon smoked sweet paprika
  • 1 small egg yolk (for brushing tops of Empanada's)

Method

Turkey Empanadas is a community recipe submitted by arezooparvazi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Make the pastry:

  • Combine flour and salt in a large bowl, and mix in the cold butter. Blend with your fingertips or food processor until mixture resembles coarse meal.
  • Meanwhile, add the egg yolk and pour one tbsp of cold water. Continue processing and add the remaining cold water one tbsp at a time.
  • Transfer the mixture to a large bowl and knead it once or twice to create a ball of dough. Wrap it in plastic wrap and chill for anywhere between 30 minutes to 2 days.
  • Make the filling:

  • In a large skillet, heat the canola oil and saute onions over medium heat for 5 minutes until soft, next add minced garlic, cook for 1 minute.
  • Add the minced turkey, cook and stir until brown.
  • Season with salt, black pepper, chilli powder, paprika and mustard powder.
  • Add diced red peppers, chopped parsley, sliced olives and diced hard-boiled eggs. Stir it and remove from the heat. Set aside until the mixture is cool.
  • Form empanadas:

  • Preheat the oven to 190ºC
  • On a lightly floured surface, roll out the dough and cut into 10cm or 12cm circles.
  • Place one tbsp of filling on half of the circle. Fold the other half of the circle over. Press down on the edge of the dough with a fork or form it with your fingers. Making sure it is sealed all the way around.
  • Arrange the empanadas on a nonstick pan or on the paper sheet.
  • Whisk egg yolk with 1 tbsp of water in a small bowl and brush the top of each empanada with the egg wash.
  • Bake the empanadas for 20 minutes or until golden brown.
  • Make the pastry:

  • Combine flour and salt in a large bowl, and mix in the cold butter. Blend with your fingertips or food processor until mixture resembles coarse meal.
  • Meanwhile, add the egg yolk and pour one tbsp of cold water. Continue processing and add the remaining cold water one tbsp at a time.
  • Transfer the mixture to a large bowl and knead it once or twice to create a ball of dough. Wrap it in plastic wrap and chill for anywhere between 30 minutes to 2 days.
  • Make the filling:

  • In a large skillet, heat the canola oil and saute onions over medium heat for 5 minutes until soft, next add minced garlic, cook for 1 minute.
  • Add the ground turkey, cook and stir until brown.
  • Season with salt, black pepper, chili powder, paprika and mustard powder.
  • Add diced red bell peppers, chopped parsley, sliced olives and diced hard-boiled eggs. Stir it and remove from the heat. Set aside until the mixture is cool.
  • Form empanadas:

  • Preheat the oven to 190ºC
  • On a lightly floured surface, roll out the dough and cut into 10cm or 12cm circles.
  • Place one tbsp of filling on half of the circle. Fold the other half of the circle over. Press down on the edge of the dough with a fork or form it with your fingers. Making sure it is sealed all the way around.
  • Arrange the empanadas on a nonstick pan or on the paper sheet.
  • Whisk egg yolk with 1 tbsp of water in a small bowl and brush the top of each empanada with the egg wash.
  • Bake the empanadas for 20 minutes or until golden brown.
  • Tell us what you think