Latin Empanada Turnovers

Prep 20 min

Serves 6

Cooks 30 min

Share It

Lisa Golden Schroeder

“Whether you make bite-size or a bit larger version of these stuffed turnovers, they’ll be ready for a party or for a grab-and-go meal. A breeze to make ahead, they can be frozen unbaked to have fresh anytime, with no need to defrost before baking them. Traditional empanada dough is a cross between pastry and bread—and empanada dough rounds can be store bought in South America. But for ease here, use a pre-rolled pastry dough.”


  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes
  • Coarse salt to taste
  • 1 (8-ounce) package HORMEL® NATURAL CHOICE® Oven Roasted Deli Turkey or Honey Deli Turkey, stacked and chopped
  • ½ cup pitted, chopped green olives
  • 1/3 cup crumbled queso fresco or Cotija cheese, substitute Feta as desired
  • ¼ cup golden raisins
  • 1 (14- to 15-ounce) package refrigerated pie crusts, softened as directed on box

Make it

  1. Heat oil in a large skillet over medium heat; cook onions, garlic, paprika, cumin, and red pepper flakes 10 minutes or until onions are tender. Season with salt.
  2. Stir turkey into skillet. Transfer mixture to a medium bowl; let stand 15 minutes. Gently stir in olives, cheese, and raisins.
  3. Heat oven to 400°F. Place pie pastry on lightly floured surface. Use a cutter or juice glass to cut out 3-1/2 inch rounds, re-rolling pastry as needed to make 12 to 15 rounds. Spoon a scant ¼ cup turkey mixture onto center of each round. Wet edges of dough with a little water; fold over and press firmly to seal. Crimp edge. Place empanadas on a parchment-lined baking sheet. Bake 15 to 20 minutes or until golden brown.

Cook’s tip: Serve hot from the oven, with or without a sauce (a deep green herbal chimichurri is a favorite or offer a spicy tomato sauce.)

This post brought to you by Hormel Foods, LLC. The content and opinions expressed above are those of Lisa Golden Schroeder.

Find out what drives our commitment to higher standards and environmental sustainability.

Our Story