Latin Empanada Turnovers

Prep 20 min

Serves 6

Cooks 30 min

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Lisa Golden Schroeder Foodesigns.com

“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.”

Ingredients

  • 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.

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