Turkey & Potatoes Empanadas with Salsa Verde

Josee Lanzi


I used what I had on hand for a snack that would be filing and easy to eat perfect for game day as a snack and everyone loved them so I now always make these for game day!! This recipe can be easily doubled for a bigger crowd

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★★★★★ 1 vote
30 Min
35 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a great and unusual game day appetizer! The onion, cumin and fennel mixed with the turkey adds so much flavor to the stuffing. I really loved dipping these into the salsa verde. So yummy!


1/2 lb
ground turkey
1/3 c
onion chopped
1 tsp
1/4 tsp
fennel seeds
potatoes peeled, boiled & cubed
1 box
prepared pie crust
1 c
salsa verde
1 c
sour cream


Step 1 Direction Photo

1Preheat oven at 400 degrees. Line a large cookie sheet with parchment paper set aside.

Step 2 Direction Photo

2On stove top on medium high heat in a small non-stick pan sprayed with cooking spray add ground turkey, onion, cumin and fennel seeds. With a spatula break up meat while cooking and cook until meat is no longer pink. Let cool completely.

Step 3 Direction Photo

3In a mixing bowl mix the ground chicken with the chopped potatoes mix until well incorporated.

Step 4 Direction Photo

4Unroll pie crust and cut each into 4 pieces. Place 1/3 cup of turkey and potatoes mixture in the middle of each crust pieces. Fold crust over filling and pinch the edge to secure filing with a sharp knife make small cuts on top of each empanada to let steam escape and place on cookie sheet.

Step 5 Direction Photo

5Beat egg and brush each empanada with egg wash. Bake in oven 35 minutes. Let empanadas rest 5 minutes before serving with salsa Verde and sour cream.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Turkey
Regional Style: Mexican