Turkey Picadillo Empanadas


  • 1/2 medium onion
  • 2-3 cloves minced garlic
  • 1/2 red bell pepper
  • 1 medium tomato
  • 2 tbsp cilantro chopped
  • 1.5 pounds ground turkey
  • 4 oz jar tomato sauce, (or 1/2 can)
  • 1 teaspoon kosher salt
  • 1 teaspoon Angel Brand ground cumin
  • ½ teaspoon Angel Brand onion powder
  • ½ teaspoon Angel Brand garlic powder
  • 2 Angel Brand bay leaves
  • 2 tbsp green Spanish pitted olives chopped, plus 2 tbsp brine
  • 2 packs prepackaged 6in Goya empanada Discs, dethawed
  • 1 large egg whisked
  • 1 tablespoon water

 To Make Filling:

  1. Chop onion, garlic, red pepper, tomato and cilantro.
  2. Brown the ground turkey on medium heat in large sauté pan and season with salt and pepper (about 1 to 1.5tsp salt). Use a wooden spoon to break the meat up into small pieces.
  3. Add chopped vegetables to the meat and continue cooking on a low heat.
  4. Add chopped olives and about 2 tbsp of the brine (this adds great flavor) cumin, onion powder, garlic powder, bay leaves, and more salt if needed.
  5. Add tomato sauce and 1/4 cup of water and mix well.
  6. Reduce heat to low and simmer covered about 15 to 20 minutes to let the flavors meld.
  7. Let cool or put in refrigerator for 2 hours until cold (It is much easier to fill empanada discs when filling is cold).

To Make Discs:

  1. Preheat the air fryer to 330F for 5 minutes. Spray the basket generously with cooking spray.
  2. Place ¼ cup of picadillo in the center of each disc. Fold in half and use a fork to seal the edges. Repeat with the remaining dough.
  3. Whisk the egg with water, then brush the tops of the empanadas.
  4. Bake 2or 3 at a time in the air fryer 10 minutes, or until golden. Flip and air fry 3 more minutes. Remove from heat and repeat with the remaining empanadas.


*Adapted from Skinnytaste