Empanadas are perfect little bundles of ground meat, ideally suited for little hands at lunch time. They can be enjoyed warm or at room temperature and your filling options are limitless. These are lightly spiced to please young palates, but you can create a grown-up, spicier version by adding more paprika and chili powder to taste.
- 2 teaspoons olive oil
- ½ cup chopped onion
- 1 clove garlic, minced
- 6 ounces ground turkey
- ½ teaspoon paprika
- 1 teaspoon chili powder
- 1 tablespoon chopped parsley
- ½ cup shredded mozzarella cheese
- 1 refrigerated pie crust, thawed
- Egg wash
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Heat olive oil in a medium sauté pan or skillet over medium high heat. Stir in onion and garlic and cook, stirring frequently, until onions start to soften. Add ground turkey and use a high-heat spatula or wooden spoon to break up the turkey into small pieces. Cook until turkey browns and no pink remains, about 3 minutes. Add paprika and chili powder, stirring until spices are evenly distributed throughout the ground turkey. Remove turkey from heat and stir in chopped parsley. Let cool for about 5 minutes.
- Note: You can make your own pie crust if you have time, but I find a refrigerated pie crust will work just as well. I recommend Pillsbury’s refrigerated pie crust for ideal results.
- Roll pie crust out until it’s ¼-inch thick. Use a 4-inch cookie cutter to cut dough into rounds. Re-roll dough scraps and continue cutting until you have 10 rounds. Place rounds on prepared baking sheet and top each with a heaping tablespoon of ground turkey. Top ground turkey with shredded cheese.
- Lightly brush the edges of the dough with a pastry brush dipped in egg wash. Fold the dough over the ground turkey and cheese, using your fingers to press the edges of the dough together to form a half circle. Press the tines of a fork gently into the edges of the dough along the seam, to seal the empanadas.
- Brush the empanadas lightly with the egg wash and bake 15-20 minutes, until empanadas are lightly browned.