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Turkey Empanadas Recipe featured by top US food blog, Practically Homemade.

Turkey Emapanadas Recipe

Leftover Thanksgiving turkey never tasted so good. Made into a delicious creamy filling and stuffed inside puff pastry, they will be a new family favorite.

Course Appetizer, Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8 empanadas


  • 1 pkg puff pastry, thawed {2 sheets}
  • 1 tbsp oil {I used olive oil but vegetable oil works too}
  • 1/4 small onion {chopped}
  • 1 cup leftover turkey {chopped}
  • 2 oz. cream cheese
  • 1 tbsp green chilies
  • 2 tbsp salsa
  • 1 tbsp taco seasoning
  • 1/3 cup shredded cheese

Egg Wash

  • 1 egg
  • 1 tsp water


  1. Preheat oven to 450°. Layout both sheets of puff pastry onto a flat surface. Cut out 4 circles {using a 4" round cutter} from each sheet. Place the 8 rounds onto a Silpat or parchment lined baking sheet.

  2. To make the filling, add 1 tablespoon of oil into a medium skillet over medium heat. Once warm, add onion and cook until softened. Add leftover turkey, cream cheese and green chilies to the onions and stir. The goal if for the cream cheese to melt and become creamy. Add your favorite salsa and stir to combine and lastly add taco seasoning and stir. Remove from heat.

  3. Place a heaping tablespoon of filling into the middle of each puff pastry round and top with shredded cheese. Be sure to not over fill or the empanadas will not seal properly and they are hard to close. Fold the puff pastry over the filling in half and seal the edges together using the tines of the fork. You want to be sure and press hard enough to create a seal. Using the same fork, poke a couple of holes into the top of each empananda. This will allow steam to escape while the bake. To get the golden brown color on top, brush each empanada with egg wash. To make the egg wash just whisk the egg and water together.

  4. Bake for 20-25 minutes or until your turkey empanadas are golden brown. Serve warm or store in the refrigerator for up to 3 days.