Turkey Mole Empanadas

Mole sauce packed into a puff pastry pocket with ground turkey, cilantro, and scallions. These empanadas bake up golden and shatteringly flaky in just 10 minutes, making them one of the fastest party appetizers you can pull together.

Using puff pastry instead of traditional empanada dough is the shortcut that makes these weeknight-possible. The buttery, laminated layers puff up around the filling and create a crisp shell that shatters when you bite through it. A fork crimp along the edges seals everything tight and adds that classic half-moon look.

The mole sauce is doing all the heavy seasoning work in the filling. That complex blend of chiles, chocolate, and spices means you don’t need a long ingredient list to get deep, layered flavor. Mixed with the turkey, cilantro, and scallions, it becomes a filling that’s savory, slightly smoky, and aromatic.

Egg wash on top is what gives these their bakery-quality golden shine. Brush it over every surface before they go in, and the pastry comes out lacquered and glossy.

Pro Tips

• Thaw puff pastry in the fridge overnight, not on the counter; too-warm pastry tears and won’t puff properly
• Don’t overfill; one tablespoon per empanada is the right amount for a clean seal
• Press the fork tines firmly around the edges; puff pastry can pop open if the seal isn’t secure
• Cook the ground turkey before mixing with the other filling ingredients; raw turkey won’t cook through in 10 minutes

Variations

• Cheese addition: Tuck a small cube of Oaxaca or Monterey Jack cheese into each empanada with the filling
• Chicken mole: Use shredded cooked chicken instead of ground turkey for a more traditional mole filling
• Spicy version: Add a diced chipotle in adobo to the filling for smoky heat