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Empanadas are the Latin version of a turnover.  They cab be filled with just about anything you like.  The traditional Picadillo Empanada is made with beef, but here the Real Food Academy "We Don't Change The Dish We Change The Ingredients" therefor we use lean turkey meat.

Turkey Picadillo Empanadas

Filled turkey meat turnovers
Course Side dishes, Snack
Cuisine Latin
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 Empanadas
Author Chef Maria Cummins


  • 3 tablespoons olive oil
  • 3/4 pound ground turkey lean white meat
  • 1 onion chopped
  • 1 clove garlic chopped
  • 2 tablespoons of tomato paste
  • 1 teaspoon cumin
  • kosher salt and black pepper to taste
  • 8 rounds of store bought empanada dough
  • 1 egg for wash
  • 1 dice pepper (any color) Optional


  • Heat oven to 375° F. Line a baking sheet with parchment. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the turkey, onion, garlic, pepper (if using) and cumin and cook, breaking the meat up with a spoon, until browned, add tomato paste and keep cooking for 3 to 5 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper.
  • Top the dough with the turkey mixture, fold in half seal the edges using a fork. Place on the prepared baking sheet brush with egg wash and bake until golden, bake for 11-12 minutes.
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