ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Turkey Empanadas

Prep time 15 mins
Cook time 30 mins
Yield Yields: 10 empanadas (serving size: 1 empanada)

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 8 ounces ground turkey
  • 1/2 teaspoon cumin
  • 1/4 cup raisins
  • 1/4 cup pimiento-stuffed olives, chopped
  • Salt
  • 1 14-oz. package frozen empanada discs, thawed
  • 1 large egg, lightly beaten

Nutrition Information

  • calories 215
  • fat 10 g
  • satfat 3 g
  • protein 9 g
  • carbohydrate 26 g
  • fiber 0.0 g
  • cholesterol 39 mg
  • sodium 380 mg

How to Make It

  1. Preheat oven to 425ºF. Line a large baking sheet with parchment.

  2. Warm oil in a skillet over medium heat. Sauté onion until softened, about 5 minutes. Stir in garlic; sauté 1 minute. Increase heat to medium-high, add turkey and cumin; cook, stirring, until no longer pink, 5 minutes. Stir in 3 Tbsp. water, raisins and olives. Season with salt. Let cool.

  3. Spoon about 2 Tbsp. filling onto dough discs. Moisten edges with beaten egg, fold, and press edges with a fork to seal. Transfer to baking sheet; brush with remaining egg.

  4. Bake until golden, about 20 minutes. Serve warm.