Baked Turkey Curry Empanadas Recipe – Turkey Special
Baked Turkey Curry Empanadas are a flavorful fusion of Latin-American pastry and rich, aromatic curry spices. These golden hand pies are filled with spiced ground turkey, onions, peas, and warm curry seasoning—all encased in a flaky crust and baked to perfection. They’re great for appetizers, meal prep, or lunch on the go!
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
For the Filling:
- 1 tbsp oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 250g (9 oz) ground turkey
- 1 tsp curry powder
- 1/2 tsp ground cumin
- 1/4 tsp turmeric
- Salt and pepper, to taste
- 1/3 cup frozen peas
- 2 tbsp chopped fresh cilantro (optional)
- Juice of 1/2 lime
For the Empanadas:
- 1 package empanada wrappers (store-bought or homemade pastry dough)
- 1 egg, beaten (for egg wash)
Make the Filling:
Heat oil in a skillet.
Sauté onions, garlic, and ginger until fragrant.
Add turkey, breaking it apart, and cook until no longer pink.
Stir in curry powder, cumin, turmeric, salt, and pepper.
Add peas and cook for 2–3 more minutes.
Finish with lime juice and cilantro. Let cool.
Assemble Empanadas:
Preheat oven to 200°C (400°F). Roll out pastry circles if needed.
Place 1–2 tablespoons of filling in the center of each wrapper.
Fold over into a half-moon shape and crimp the edges with a fork to seal.
Bake:
Place empanadas on a parchment-lined baking tray.
Brush with beaten egg.
Bake for 18–20 minutes or until golden brown.
Recipe Notes :
Pastry Tip : Use pre-made empanada wrappers, puff pastry, or pie dough for ease. Keep dough chilled for crispiness.
Freezer-Friendly : Freeze unbaked empanadas for later. Bake from frozen at 200°C (400°F) for 25 minutes.
Mild or Spicy : Adjust the curry powder or add chili flakes for a spicier version.
Veggie Variation : Substitute turkey with cooked lentils or chickpeas for a vegetarian option.
Dips to Pair : Serve with raita, mango chutney, or mint yogurt sauce for a delicious contrast.
