Turkey Empenadas

These baked empanadas wrap cubed turkey and melted cheddar with green chiles inside a homemade whole wheat and cornmeal crust. The dough has a rustic, slightly gritty texture from the cornmeal that sets it apart from standard pie crust, and the whole wheat flour adds a nutty backbone.

The filling is simple on purpose. Cubed turkey, grated cheddar, and canned green chiles mixed together and folded into the pastry. The cheese melts during baking and acts as the binding sauce, so you don’t need any extra liquid or gravy in the filling.

Each empanada gets brushed with milk and sprinkled with extra cornmeal before baking, which gives the top a golden, textured crust with a bit of crunch. Slice into wedges and serve warm.

Chef Tips

• Cut the butter into the flour until pieces are pea-sized, no smaller. Those little pockets of butter are what create flaky layers as they melt in the oven.
• Use cold water and handle the dough as little as possible. Warm hands and overworking make tough pastry.
• Don’t overfill the empanadas. Leave 1½ inches of border or the filling pushes out when you crimp and the seal breaks during baking.
• These are a great way to use Thanksgiving turkey leftovers. Shredded turkey works just as well as cubed.

Variations

• Use rotisserie chicken in place of turkey for a weeknight shortcut.
• Add a spoonful of salsa or diced tomatoes to the filling for extra moisture and flavor.
• Swap cheddar for pepper Jack to build heat into the filling alongside the green chiles.