Go Back

Easy MSG-Free Turkey Empanadas


  • 1 pound lean ground turkey
  • 1 tbsp olive oil
  • 1 green bell pepper diced
  • 1 Spanish onion diced
  • 2 garlic cloves minced
  • 1/4 tsp turmeric
  • 2 tsp cumin
  • 1 tsp Kosher salt
  • 1/2 tsp ground black pepper
  • 2 cups Pomi chopped tomatoes
  • 1/2 cup Spanish olives (optional)
  • 1 package of Goya frozen empanada dough (I used the large 10 count dough.)


Turkey Filling

  • On a medium heat, sauté the diced bell pepper in olive oil for a couple minutes or until soft. 
  • Then, add onions to the pan and sauté.  Once the onions soften, add the garlic to pan and cook for about a minute.
  • Then, add ground turkey and cook for about 5 minutes or until the pink color disappears.
  • Once the turkey is almost fully cooked, add cumin, oregano, turmeric, salt and pepper and stir the spices into the turkey. 
  • When the spices have mixed well, add the chopped tomatoes and olives and simmer for about 5 minutes. 
  • Taste for additional salt and pepper.


  • Preheat oven to 400 degrees; grease a cookie sheet or spray with cooking spray.
  • Defrost dough according to package (about an hour). 
  • For the filling, add a generous spoonful of meat (about ¼ cup) into the center of a thawed dough disc.  Then fold dough in half and crimp edges with a fork to make a small meat pie. Repeat with remaining dough and filling.
  • Bake for 20-25 minutes or until golden brown.