Everyone loves crispy fried, pork filled empanadas. Sometimes that is all that will do. But here is a delicious alternative that our families made with ground turkey and vegetables which were then baked in the oven.
1 lb ground turkey
1 onion, small dice
1 T cumin
1 T tomato paste
6 oz diced no salt added tomatoes with juice
1 T cilantro
1 T capers or chopped green olives
¼ cup water if needed
15 empanada disks, store bought (these can be found in the refrigerated section of your market)
2 tbsp olive oil
Preheat olive oil in a skillet and cook ground turkey until cooked through, about 5 minutes.
Add onion, garlic and sauté another 3 minutes. Add cumin, tomato paste and diced tomatoes.
Use a potato masher to help break down the tomatoes. Then add cilantro and capers.
Cook on medium low for 15 minutes adding water if necessary. The mixture should be moist but not watery.
Fill each disk with about a tablespoon of the turkey mixture. Seal edges by pressing with a fork
Place on a baking dish lined with parchment paper, brush with an egg wash