recipes
Turkey Turnovers (Empanadas)
- Servings
- cook method
- prep
- cook
- ready
- 20
- Boil/Simmer
- 10 minutes
- 20 - 30 minutes
- Less than 45 minutes
Ingredients
- 1 tablespoon Goya® extra virgin olive oil
- 8 ounces Butterball® Fresh Ground Turkey - (93/7)
- 1/2 cup diced onion
- 1/4 cup Goya® tomato sauce
- 2 tablespoons Goya® sofrito
- 6 large Goya® Spanish stuffed olives, diced
- 1 packet Goya® sazón with coriander and annato
- 1 teaspoon Goya® minced garlic
- 1/2 teaspoon dried oregano leaves
- 1/8 teaspoon black pepper
- 1 package Goya® discos (frozen turnover dough) yellow or white
- Goya® corn oil, for frying
- Directions
- Serving Suggestions
-
Heat olive oil in a large skillet on medium heat. Stir in ground turkey. Cook until browned, stirring and breaking up pieces.
Stir in remaining ingredients, except discos and frying oil. Reduce heat; simmer 15 minutes or until mixture thickens.
Roll discos out on lightly floured surface to about 1/2 inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle. Fold; moisten edges and seal edges with tines of a fork.
Heat 2-1/2 inches of oil in a deep saucepan on medium heat. Cook empanadas in batches, about 5 minutes, turning to brown on both sides. Drain on paper towels.
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