Turkey Empanadas

These baked turkey empanadas wrap cubed cooked turkey, melted cheddar, and mild green chilies inside a rustic cornmeal-wheat flour pastry that bakes up golden and flaky. They’re a fantastic use for leftover holiday turkey.

The cornmeal in the dough is what gives these their distinctive texture. It adds a sandy, slightly gritty crunch that you don’t get from an all-flour crust, and a sprinkle of extra cornmeal on top before baking creates a toasty, golden crust.

Cut the butter into the dry ingredients until the pieces are pea-sized, just like pie dough. Those little pockets of butter melt in the oven and create flaky layers. Overworking the dough smashes them flat and gives you a tough, cracker-like shell.

Chef Tips

• Use cold butter and cold water. Warm fat blends too smoothly into the flour and you lose the flakiness.
• Roll the dough on a well-floured surface. The cornmeal makes it stickier than regular pastry dough.
• Crimp the edges firmly. Loose seals pop open in the oven and the melted cheese runs out onto the baking sheet.

Variations

• Add a spoonful of salsa or diced jalapeños to the filling for more heat.
• Swap turkey for shredded rotisserie chicken when you don’t have leftover turkey on hand.
• Serve with a side of sour cream and guacamole for dipping.