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Turkey Empanadas Grande

"Pie pastry filled with a mixture of ground turkey, tomato, bell pepper, herbs and spices. A turkey twist on a Latin favorite, empanadas."
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1 h 10 m servings 354 cals
Original recipe yields 8 servings

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  1. In a large skillet over medium-high heat, saute turkey, garlic, onion, and green pepper until turkey is no longer pink in center. Stir in tomatoes, parsley, cilantro, cumin, oregano, red pepper flakes, and black pepper. Stirring occasionally, cook over medium heat about 15 minutes or until most the liquid is reduced.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Spray cookie sheet with non-stick oil. Unfold one pie crust in center of cookie sheet. Carefully spread one half of meat mixture to within 1-inch of one-half pie crust. Brush 1 inch of pie crust with egg white. Encase meat by folding other half of pie crust over meat mixture. Using a fork, press edges of crust together and pierce top of crust to make holes to allow steam to escape.
  4. Repeat steps 4 and 5 with remaining ingredients and pie crust. Bake at 400 degrees F. 20 to 25 minutes. To serve, cut each empanada into 4 wedges.

Nutrition Facts

Per Serving: 354 calories; 21.1 g fat; 27 g carbohydrates; 14.3 g protein; 45 mg cholesterol; 321 mg sodium. Full nutrition


Read all reviews 53
  1. 58 Ratings

Most helpful positive review

Tasted great and looked like it took more effort than it did. I substituted a can of diced tomatoes and some tomato sauce for the fresh tomatoes. Will definitely be making this more!

Most helpful critical review

We did not think they had a lot of flavor. Eldest son liked but he also added a lot of melted cheese over them. Would not make again but thanks for letting us try.

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Least positive

Tasted great and looked like it took more effort than it did. I substituted a can of diced tomatoes and some tomato sauce for the fresh tomatoes. Will definitely be making this more!

Tends to come out a little dry, I added some enchilada sauce after the meat/veggie mixture cooled and it was delicious! Also, if you run the meat and vegetables through a meat grinder before yo...

After reading the other reviews, I agreed the mixture looked too dry...I made the following changes and it turned out so great that my husband and I ate almost all of it and had to stop ourselve...

great little"hot pocket" type meal.....we use goya discos (made for empanadas) in the freezer section....

This was VERY good! I used one small can of tomato sauce and one can of mexican seasoned stewed tomatoes (chopped them up in my food processor). Had to adjust cook time on the stove to cook out ...

very versatile and my pre-diabetic husband loved this recipe. To change up this recipe I substituted whole wheat tortillas instead of pie crust. Secondly, you can use chicken, rice and black bea...

These are amazing. My husband and I absolutely loved these. They taste like ones you can get in a restaurant. I did take the advice of others and increase the spices and I also added shredded c...

I love empanadas, and as someone always looking for healthier versions of my favorites, I was excited to find this one. They were great, and my family enjoyed them a lot.

I was glad that I looked at the other cooks' tips, and I also used salsa instead of tomatoes. Made the meat mixture very tasty and little extra spicy since I used medium salsa. For some reason I...