Turkey, Potato and Cheese Empanadas

Here’s a new one for me: homemade empanadas! I’ve never tried to make these at home before but hey, with all the time in this quarantine why not try something different? I really thought these were going to take a lot of work but by baking instead of deep frying, the fear factor was quickly eliminated.

Not only do these taste just like an appetizer at your favorite Mexican restaurant, they are also really fun to make! In my house we had stations set up for filling the discs, sticking them together with water and then using a fork to create the creases (don’t worry, I’ll go into more detail on this below). Step up your next Taco Tuesday (or any Mexican-inspired meal) with these empanadas made in your very own kitchen!


  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour and 10 minutes

Ingredients: makes about 15 empanadas

  • 1 and 1/2 14 oz packages of the (10) frozen orange Goya discs, defrosted (I actually ended up having extra filling so you may want a few extras defrosted in case)
  • 1 lb ground turkey
  • 1 tbsp olive oil
  • 1/2 cup cheddar cheese, shredded
  • Sazon con Asafron seasoning packet from Goya
  • 3 tbsp sofrito (I used Goya frozen Sofrito)
  • 1 medium white potato, peeled and diced into cubes
  • 1 tsp garlic, minced
  • 1 8oz can tomato sauce
  • 1 egg, beaten
  • Salsa and sour cream for serving


Preheat the oven to 350F. Heat the olive oil in a large skillet over medium heat and sauté the sofrito and garlic until fragrant. Add in the ground turkey and potatoes. Cook until turkey is browned and potatoes are soft, about 10 minutes.

Pour in the tomato sauce, cheese and Sazon con Asafron seasoning packet. Stir ingredients together and lower heat to medium-low. Simmer until the mixture thickens a bit (about 10 minutes).

Set up your work station with a piece of parchment paper dusted with flour. You’ll also want parchment paper lined baking sheet(s), a small bowl of water and a fork.

One by one, put a Goya disc on the floured surface and place 1-2 tbsp of filling in the middle. Dip your finger in the water bowl and lightly dust the whole rim of the disc with water. Fold the disc in half to create a half moon and press the ends together. Use the fork to further press and create creases. Repeat this until the filling has been used up. Place the empanadas on the baking sheet.

Brush the tops of the empanadas with the egg wash prior to baking and bake for 40 minutes. Allow to cool for 10 minutes before eating and serve with salsa and sour cream. I also ate this with a side salad of cherry tomatoes, black beans, corn, avocados and cilantro but feel free to serve with any side you’d like!

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