Baked Turkey Curry Empanadas have rescued me more times than I can count. Ever have those days where you’re staring at your fridge, just wondering what you’re supposed to do with all that leftover turkey?
Or maybe you’re just plain bored of the same old recipes and thinking it’s time to shake things up? Well, friend, you have come to the right kitchen.
If you love rolling up your sleeves for a hands-on sort of cooking project that isn’t going to totally wipe you out, you’re gonna want these in your life. Plus, if you’re looking for more easy ways to use up extra turkey, don’t miss these best leftover turkey recipes you can try next.
Baked Turkey Curry Empanadas
Empanada Sizes
Let’s talk size. No, seriously, because Baked Turkey Curry Empanadas are adaptable little wonders. You can make them like snack-sized nibbles for your next party (which is way more fun than chips, if you ask me) or go for palm-sized hand pies when you want something that’ll actually fill you up.
The small ones are perfect for kids or lunchboxes, while the big ones work for a whole meal with a little salad. I’ve even used a mix when hosting – it’s casual and looks nice on a platter. Messy edges? Who cares. It only adds to their homemade charm. And hey, any awkwardly shaped empanadas always become my “taste testers.”
“I took these empanadas to a family game night and they disappeared faster than you can say ‘double sixes.’ Even the picky eaters were all over them!”
Baked Turkey Curry Empanadas
Learn how to make these easy curried turkey hand pies
Once you try making these, you’ll see they aren’t fussy at all. I like to start with some chopped cooked turkey (leftovers are gold here), onion, a little garlic, some curry powder, and frozen peas. Let everything hang out in a skillet for a few minutes so the flavors get cozy. And, a splash of coconut milk or yogurt keeps it juicy.
Don’t worry about exact amounts – use up what you have. The aroma will make people wander into the kitchen asking, “What’s cooking?!”
Then, just plop a scoop of filling onto each dough round and crimp them closed. Brush with egg wash if you want that glossy, golden look (I say yes). They bake up crisp and bubbly. I dare you not to eat one straight off the tray.
How to make the flakiest pie dough for curried turkey hand pies
Here’s my secret. Cold butter. There’s really no shortcut. Grab that butter out of the fridge at the last possible second.
Cut it in with your fingers or a fork so you get those random flaky layers. Add a pinch of salt, maybe a spoonful of yogurt or sour cream for richness – it does wonders! Drizzle in a bit of icy water, just until the dough comes together (if it looks messy and weird, good).Don’t over-knead or you’ll end up with hockey pucks.
Let it chill in the fridge for about 30 minutes. Then roll it out, not super thin but not thick as a doorstop either. Imperfect rounds are honestly the best part.
I sometimes patch holes with scraps, and it always works out. Don’t get precious about it – it’s meant to be fun.
Baked Turkey Curry Empanadas
Nutrition Facts (per serving)
You know, these Baked Turkey Curry Empanadas actually aren’t bad for you. They’re baked, not fried (so that’s a win) and the filling is packed with lean protein and veggies.
A typical hand-sized empanada clocks in around 220-270 calories, give or take what size you make. There’s about 13-15 grams of protein, not a ton of sugar, and you can bump up the fiber with whole wheat dough or more veggies.
Swap in sweet potato or greens if you want more nutrition. I love that I can eat two and not feel like I overdid it. Want a full breakdown? Here’s the nutrition info for baked turkey curry recipes if you want to get technical.
Baked Turkey Curry Empanadas
You’ll Also Love
- Serve these Baked Turkey Curry Empanadas with a quick cucumber & yogurt dip (just stir together Greek yogurt, lime juice, chopped cucumber – done).
- Add a side salad with crunchy cabbage, carrots, and a tangy vinaigrette to brighten up your plate.
- For next-level presentation, sprinkle the empanadas with a little flaky salt and chopped cilantro as soon as they’re out of the oven. Makes it look like a five-star restaurant.
Baked Turkey Curry Empanadas
If you’re totally hooked on these curried hand pies and want more ideas or tips, don’t sleep on checking out this Baked Turkey Curry Empanadas Recipe. It’s handy for figuring out alternative fillings or crusts.
And if you’re craving another spin on this idea, you’ve gotta check out Baked Turkey Curry Empanadas – Amy’s Delicious Mess % for some fun flavor tweaks and practical tips. Trust me, you’ll end up with empanadas so good, even that last lonely turkey leg in your fridge won’t stand a chance.
Baked Turkey Curry Empanadas
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Baked Turkey Curry Empanadas
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Paleo
Description
Delicious baked empanadas filled with curried turkey, perfect for using up leftovers.
Ingredients
- Chopped cooked turkey
- Onion, chopped
- Garlic, minced
- Curry powder
- Frozen peas
- Coconut milk or yogurt
- Pie dough
- Egg wash (for brushing)
Instructions
- In a skillet, combine chopped turkey, onion, garlic, curry powder, and frozen peas. Cook for a few minutes to combine flavors.
- Stir in coconut milk or yogurt to keep the filling juicy.
- Plop a scoop of filling onto each round of dough and crimp closed.
- Brush with egg wash for a golden color.
- Bake until crisp and bubbly.
Notes
Using cold butter is key for flaky dough. Let the dough chill before rolling it out.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
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