Baked Empanadas

I’m Latina and throughout the Latin countries you will find variations of empanadas. I love empanadas in just about anyway they are made, crusty dough filled with goodness. They are usually fried and either filled with beef, chicken, or cheese. I like making them baked with turkey meat and adding some cheese; it’s healthier and delicious.

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Baked Turkey & Cheese Empanadas

Baked Turkey & Cheese Empanadas

Ingredients

    Dough
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1 stick of cold butter
  • 1 egg
  • 1/4 cup cold water
    • Filling
  • 1 lb ground turkey
  • 2 tbsp of Sofrito (can be found in the Spanish food aisle)
  • salt & pepper
  • 1 cup of cheddar cheese or Mexican cheese mix
    • Egg Wash
  • 1 egg
  • 1 tsp water

Instructions

    Dough
  1. In a food processor pulse flour, salt, sugar, sliced butter and egg. Start adding water slowly until you get a nice stretchy dough consistency, not sticky. Refrigerator for at least 20 minutes.
    2. Filling
  2. Season turkey meat with salt, pepper, and Sofrito. Brown meat in a skillet. Let cool.
    3. Assemble
  3. Roll out the dough and with a round cutter cut out circles. Add meat and cheese. Dip your finger in water and round the outside of the dough to help seal both ends together. With a fork seal the dough and add vent holes on the top. Brush egg wash on each empanada.
  4. Bake in a 350 degree oven or toaster oven for 15-20 minutes. Until empanadas are golden.

Notes

I make double the amount to freeze and eat another day.

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If you make this recipe I would love to hear from you, share in comments.

 

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