Spicy Turkey Empanada Filling

Recipe by Chef Grizzly
READY IN: 1hr 30mins
SERVES: 12-14




  • In a large skillet heat the oil and saute the onions with the rosemary & thyme.
  • Once the onions are soft, add the chicken stock & pepper and saute until the liquid is gone.
  • Set aside the onion mixture.
  • In the same skillet, brown the ground turkey.
  • add about half of the chile relish, the potatoe and carrot.
  • Cook over med-high heat, stirring occasionally until the potatoes are about 1/2 cooked. Probably about 10-15 minutes.
  • Taste for spicyness/heat. Continue adding chile relish with following steps until you get the desired flavor.
  • Add celery, roasted pepper, and onion mixture. Stir together and simmer 2-3 minutes.
  • Remove from heat.
  • In a separate bowl beat the eggs. Set aside about 2 Tbsp of the egg to use as an egg wash.
  • Mix in mustard, cheese, milk or cream, and bread crumbs.
  • Stir mustard mix in to the meat.
  • Scoop about 2/3 C of mixture onto a 6" diameter circle of dough.
  • Fold the dough over to make a 1/2 circle and crimp shut.
  • Put the empanadas on a cookie sheet, about 6 to a sheet.
  • Brush with the egg wash (add a little milk to make lighter, a little salt to make shiny).
  • Bake in a 400 degree oven 20-30 minutes, until crusts are golden brown.
  • OR 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.