Mini Turkey Empanadas

Savor quick mini turkey empanadas—ground turkey, veggies, savory spices, and a flaky crust. They’re a perfect freeze-ahead meal or snack, baked golden.

Servings

12

Prep Time

Cook Time

Ingredients

Total Time

Ingredients

• 1 pound ground turkey
• 1 cup chopped onion
• ½ cup chopped green bell pepper
• 1 clove garlic, minced
• 1 (16 ounce) can tomatoes, drained and crushed
• 1 tablespoon chopped parsley
• 1 teaspoon dried cilantro
• 1 teaspoon cumin
• ½ teaspoon dried oregano leaves
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 2 (15 ounce) packages refrigerated pie crusts (4 crus
• Shredded Fiesta blend cheese

Directions

1. In large nonstick skillet over medium-high heat, cook and stir turkey, onion, green pepper, and garlic for 5 to 6 minutes or until turkey is no longer pink and vegetables are tender.
2. Stir in tomatoes, parsley, cilantro, cumin, oregano, red pepper flakes, salt, and pepper. Reduce heat to medium and cook 10 minutes, stirring constantly, or until liquid is evaporated. Remove skillet from heat and cool.
3. Using a 3-inch round biscuit cutter, cut 12 rounds from each pie crust for a total of 48.
4. Spoon a heaping teaspoon of filling in the center of each round, top with shredded cheese. Fold each pastry in half and pinch edges together to seal.
5. Lightly coat 2 (15x10x1-inch) baking sheets with nonstick spray. Place empanadas on baking sheets and bake in a preheated 400°F oven for 15 to 20 minutes or until mini empanadas are golden brown. Can also air-fry 10-15 minutes at 400°F.