1/2 Photos of Spicy Turkey Empanada Filling
1 hr 30 mins
Chef Grizzly's Note:
After looking around at some various empanada and similar recipes, and trying to remember what was in the ones I had in Chile, I came up with this. There are some good empanada dough recipes elsewhere on the site, so I didn't bother to include the dough. The chile relish is another recipe on the site - basically jalapenos, garlic, and wine vinegar. They freeze and reheat well, so I like to make a batch to take for lunch or to pull out when I just don't want to cook.
My Private Note
Units: US | Metric
- 14.79 ml olive oil
- 1 medium sweet onion, sliced thin
- 14.79 ml rosemary
- 14.79 ml thyme
- 118.29 ml chicken stock
- ground pepper
- 453.59 g ground turkey
- 236.59 ml chile relish
- 2 red potatoes, diced
- 1 large carrot, diced
- 2 stalk celery, diced
- 1 roasted red pepper, diced
- 78.07 ml Dijon mustard
- 59.14 ml parmesan cheese
- 78.07 ml whole milk or 78.07 ml cream
- 2 large eggs
- 59.14 ml breadcrumbs
- 1In a large skillet heat the oil and saute the onions with the rosemary & thyme.
- 2Once the onions are soft, add the chicken stock & pepper and saute until the liquid is gone.
- 3Set aside the onion mixture.
- 4In the same skillet, brown the ground turkey.
- 5add about half of the chile relish, the potatoe and carrot.
- 6Cook over med-high heat, stirring occasionally until the potatoes are about 1/2 cooked. Probably about 10-15 minutes.
- 7Taste for spicyness/heat. Continue adding chile relish with following steps until you get the desired flavor.
- 8Add celery, roasted pepper, and onion mixture. Stir together and simmer 2-3 minutes.
- 9Remove from heat.
- 10In a separate bowl beat the eggs. Set aside about 2 Tbsp of the egg to use as an egg wash.
- 11Mix in mustard, cheese, milk or cream, and bread crumbs.
- 12Stir mustard mix in to the meat.
- 13Scoop about 2/3 C of mixture onto a 6" diameter circle of dough.
- 14Fold the dough over to make a 1/2 circle and crimp shut.
- 15Put the empanadas on a cookie sheet, about 6 to a sheet.
- 16Brush with the egg wash (add a little milk to make lighter, a little salt to make shiny).
- 17Bake in a 400 degree oven 20-30 minutes, until crusts are golden brown.
- 18OR Freeze in individual bags, or with waxed paper separating individual empanadas in a bag. To cook frozen ones, use a 400 degree oven, just cook a bit longer until hot through and nicely browned.
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Nutritional Facts for Spicy Turkey Empanada Filling
Serving Size: 1 (131 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 168.3
- Calories from Fat 58
- Total Fat 6.5 g
- Saturated Fat 1.8 g
- Cholesterol 67.9 mg
- Sodium 367.7 mg
- Total Carbohydrate 17.5 g
- Dietary Fiber 1.5 g
- Sugars 5.3 g
- Protein 10.4 g
The following items or measurements are not included:
roasted red peppers