Turkey Picadillo Empanadas

Savory turkey picadillo empanadas filled with olives, raisins, onion, and cumin, sealed in pastry and baked until crisp and golden.

Prep: 20 min · Cook: 30 min · Yield: 6 · Method: Oven

Ingredients

• 1 pound ground turkey
• 0.5 medium yellow onion
• 0.333 cup pitted green olives
• 0.333 cup raisins
• 1 teaspoon ground cumin
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 12 discs empanada discs
• 1 large egg

Cooking instructions

1. Heat a large skillet over medium heat. Add the ground turkey and onion, breaking up the meat, and cook until the turkey is no longer pink and reaches 165°F internally, about 8 minutes. (about 8 min) — 165°F
2. Stir in the olives, raisins, cumin, salt, and pepper. Cook until the mixture is fragrant and nearly dry, about 3 minutes. Remove from the heat and cool for 10 minutes. (about 13 min) — Medium heat
3. Heat the oven to 400°F. Place 2 tablespoons of filling in the center of each empanada disc, fold the dough over, and press the edges firmly to seal. (about 5 min) — 400°F
4. Whisk the egg with 1 tablespoon water and brush it over the sealed empanadas. Arrange them on a parchment-lined baking sheet. (about 3 min)
5. Bake until the pastry is puffed and golden, 15 to 18 minutes. Cool for 5 minutes before serving. (about 18 min) — 400°F