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Empanadas

By
Tailgater Staff
Courtesy of McCormick® mccormick.com
"The perfect finger food for your tapas tasting, these warm, crisp turnovers are filled with spicy mixture of turkey, almonds, olives and raisins." - McCormick
Prep Time: 30 minutes Cook Time: 35 minutes Makes: 24 servings Serving Size: 1 empanada
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped green bell pepper
  • 1/2 pound ground turkey
  • 1 teaspoon McCormick® Gourmet Collection Garlic Powder
  • 1 teaspoon McCormick® Gourmet Collection Paprika
  • 1/2 teaspoon McCormick® Gourmet Collection Cumin, Ground
  • 1/2 teaspoon McCormick® Gourmet Collection Oregano Leaves, Mediterranean
  • 1/2 teaspoon McCormick® Gourmet Collection Thyme Leaves
  • 1/2 cup tomato sauce
  • 2 tablespoons slivered almonds
  • 2 tablespoons chopped pitted green olives
  • 2 tablespoons raisins
  • 2 packages (15 ounces each) refrigerated pie crusts (4 crusts)

Preheat oven to 350°F. Heat oil in large skillet on medium-high heat. Add onion and bell pepper; cook 3 to 4 minutes or until tender, stirring occasionally.

Add turkey; cook and stir until no longer pink. Stir in garlic powder, paprika, cumin, oregano, thyme and tomato sauce.

Reduce heat to low; simmer 2 to 3 minutes. Stir in almonds, olives and raisins. 

Prepare crusts as directed on package. On lightly floured surface, roll each crust into 12-inch circle. Using 4-inch round cutter, cut each into 6 circles for a total of 24 circles. 

Spoon 1 tablespoon of filling onto half of each circle. Moisten edge of each with water. Fold in half; press edge with a fork to seal. Place 2 inches apart on ungreased baking sheets. Pierce top of each with fork to vent.

Bake 25 minutes or until light golden brown. Serve warm or at room temperature.