Photo of Crispy turkey empanadas with spicy chimichurri sauce by WW

Crispy turkey empanadas with spicy chimichurri sauce

5
4
4
SmartPoints® value per serving
Total Time
1 hr 25 min
Prep
35 min
Cook
40 min
Serves
10
Difficulty
Moderate
Though these are made in an air-fryer, you can also bake them in a regular oven.

Ingredients

Cilantro

1 cup(s), fresh, leaves

Uncooked scallion(s)

3 medium, chopped

Jalapeño pepper(s)

2 medium, chopped

Fresh tomato(es)

1 large, chopped

Fresh lime juice

3 Tbsp

White vinegar

1 Tbsp

Kosher salt

½ tsp

Black pepper

¼ tsp

Cooking spray

6 spray(s)

Uncooked 99% fat-free ground turkey breast

1 pound(s)

Minced onion

1 cup(s)

Kosher salt

1 tsp

Olive(s)

12 large, green variety, pitted, finely chopped

Garlic clove(s)

2 medium clove(s), minced

Dried oregano

1 tsp

Ground cumin

1 tsp

Ground coriander

½ tsp

Black pepper

¼ tsp

Canned tomato sauce

1 cup(s)

Goya Discos para empanada dough

10 item(s), or similar empanada dough product

Egg(s)

1 item(s), large, beaten

Instructions

  1. To prepare sauce, combine the first eight ingredients (cilantro through black pepper) in a food processor or blender; pulse until a lightly chunky puree forms (may be made up to one day before serving).
  2. Coat a large nonstick skillet with cooking spray; heat over medium-low heat. Add turkey, onion, and salt; cook, stirring frequently, until onion is softened and turkey is no longer pink, 5-7 minutes. Add olives, garlic, oregano, cumin, coriander, and pepper; cook, stirring a few times, 1 minute.
  3. Stir in tomato sauce; simmer so flavors blend, 1-2 minutes. Let mixture cool (may be made up to 2 days ahead and kept in the refrigerator).
  4. When ready to cook empanadas, preheat air fryer (or oven) to 375°F. Cut a circle of parchment paper to fit the bottom of the air fryer basket (but don’t add it to fryer until adding the empanadas).
  5. Line a baking sheet with parchment paper. Place defrosted dough, one disk at a time, on prepared pan. Spoon 1/3 cup turkey mixture into center of each disk; fold disks over to form half moons. Press down on edges to seal; create marks on edges by pressing down lightly with the tines of a fork (or fold and roll edges in a more traditional empanada style).
  6. Brush both sides of empanadas with egg. Cook empanadas in batches, in a single layer, in the parchment-lined air fryer for 7-8 minutes; flip and air fry until crispy and browned, another 5-6 minutes. (Or bake in oven on a parchment-lined baking sheet until well-browned and crispy, about 15-20 minutes.)
  7. Serving size: 1 empanada plus 2 Tbsp sauce

Notes

Omit the seeds from the jalapenos if you prefer less heat.