Try this delicious Butterball® All Natural Ground Turkey Empanada recipe
All the taste you want, none of the additives you don't. All the taste you want, none of the additives you don't.



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Turkey Empanadas

A new rival to Taco Tuesday!


  • 1 package (about 15 ounces) refrigerated pie crusts
  • 1 tablespoon olive oil
  • 8 ounces Butterball® Fresh Ground Turkey
  • ½ cup diced onion
  • ¼ cup tomato sauce
  • 2 tablespoons salsa or sofrito (a seasoned tomato cooking base)
  • 2 tablespoons chopped Spanish stuffed olives
  • 1 tablespoon sazón (a seasoning blend; or substitute ¾ teaspoon ground coriander, ¾ teaspoon ground cumin, ½ teaspoon ground turmeric, ½ teaspoon garlic powder and ½ teaspoon salt)
  • 1 teaspoon minced garlic
  • ½ teaspoon dried oregano
  • ⅛ teaspoon black pepper
  • 2 eggs


  1. Preheat oven to 400°F. Let pie crusts stand at room temperature 15 minutes.
  2. Heat olive oil in large skillet over medium heat. Add ground turkey; cook about 5 minutes or until browned, breaking up meat with wooden spoon. Stir in onion, tomato sauce, salsa, olives, sazón, garlic, oregano and black pepper. Reduce heat to low; simmer 15 minutes or until most of liquid has evaporated and absorbed.
  3. Meanwhile, unroll pie crusts onto lightly floured surface. Roll out each crust into 12-inch circle. Cut out 5 circles with 4-inch circle cutter from each crust; lightly roll cut-outs into 5-inch circles.
  4. Place about 1-½ tablespoons filling on one side of each circle. Moisten edges, fold over and crimp with tines of fork to seal. Spray large baking sheet with nonstick cooking spray. Arrange empanadas on baking sheet.
  5. Beat 2 eggs with 2 tablespoons water in medium bowl. Brush egg mixture onto empanadas.
  6. Bake 15 minutes until empanadas are golden brown.
  7. Serve and enjoy!