Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1/2 cup chopped onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 cup tomato sauce
- 2 tablespoons water
- 1 package (14 ounces) refrigerated pie crusts
- 1 egg, beaten
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Add onion, red bell pepper, and green bell pepper to the skillet. Cook until softened, about 5 minutes.
- Stir in minced garlic, chili powder, cumin, and oregano. Cook for 1 minute more, until fragrant.
- Add tomato sauce and water. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld. Remove from heat and let cool slightly.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the pie crusts. Using a 3-inch round cutter, cut out circles from each pie crust. Reroll scraps as needed.
- Spoon about 1 tablespoon of the turkey mixture onto one half of each pastry circle.
- Fold the other half of the pastry over the filling, creating a half-moon shape. Crimp the edges with a fork to seal.
- Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg.
- Bake for 15-20 minutes, or until golden brown.
Notes
- You can add a pinch of red pepper flakes for extra spice.
- Serve with your favorite dipping sauce, such as salsa or sour cream.
- These empanadas can be frozen before baking. Freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding an extra 5-10 minutes to the baking time.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 2g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg