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Turkey Empanadas With Salad

Turkey Empanadas With Salad
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 375° F. Line a baking sheet with parchment. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the turkey, onion, garlic, and cumin and cook, breaking the meat up with a spoon, until browned, 3 to 5 minutes. Stir in the raisins and olives; season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Top the 4 piecrust halves with the turkey mixture; fold in half and seal the edges. Place on the prepared baking sheet and bake until golden, 20 to 25 minutes.
  3. Meanwhile, in a large bowl, toss the greens, cucumber, and radishes with the vinegar and the remaining 3 tablespoons oil. Serve with the empanadas.
By February, 2012

Nutritional Information

  • Per Serving
  • Calories 768
  • Fat 45g
  • Sat Fat 15g
  • Cholesterol 69mg
  • Sodium 873mg
  • Protein 23g
  • Carbohydrate 69g
  • Sugar 14g
  • Fiber 3g
  • Iron 3mg
  • Calcium 42mg
What does this mean? See Nutrition 101 .

Quick Tip

Pillsbury refrigerated piecrust
To go the more traditional route, check your supermarket’s frozen food section for empanada wrappers and use them in place of the piecrusts.

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What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.