Spicy Turkey Patty (empanada)

Spicy Turkey Patty (empanada)

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 359.1
  • Total Fat: 20.0 g
  • Cholesterol: 68.8 mg
  • Sodium: 724.2 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 18.0 g

View full nutritional breakdown of Spicy Turkey Patty (empanada) calories by ingredient

Number of Servings: 6


    1 pound ground turkey
    1 medium onion, finely diced
    1 tablespoon minced garlic
    1/2 teaspoon smoked paprika
    1 teaspoon dried thyme
    1 teaspoon coarse ground black pepper
    1 tablespoon salt
    1 jalapeno, finely diced
    1/2 cup ground oats
    1/2 cup beef boullion or broth
    1 beaten egg
    1 teaspoon curry powder
    1 tablespoon water
    2 packages premade pie crust
    Special equipment: 3-inch cookie cutter


Preheat the oven to 400 degrees F.

Brown the ground turkey in a large saute pan over medium heat. Add the onion, garlic, paprika, thyme, black pepper, and salt. Stir together, and then add the jalapeno. Remove from the heat, and add the oats and the beef broth. Stir well to combine and set aside to cool completely.

In a small bowl, whisk together the egg, curry powder and water. Set aside.

On a work surface, flatten the pie crusts and cut out 3-inch rounds using a cookie cutter.

Add a hearty tablespoon of the meat mixture onto each round. Fold over and press the edges with your fingers. Crimp the edges with a fork. Transfer the patties to a baking sheet and brush the tops with the egg mixture. Bake in the preheated oven for 30 minutes.

Arrange on a serving platter and serve.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user EMADHIKA.

TAGS:  Poultry |

Member Ratings For This Recipe

  • no profile photo

    Very Good
    tasty - 11/29/20

  • no profile photo

    tasty - 11/28/20

  • no profile photo

    nice - 11/23/20

  • no profile photo

    So yummy and added the recipe to my favorites. Thank you :) - 11/12/20