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plated up Empandas on a bed of spinach with salsa dip in the middle

Easy Empanadas (Turkey, Crab and Artichoke)


Easy Empanadas (Turkey, Crab and Artichoke)
Recipe By:
  • 2 (14.1-oz.) pkg. refrigerated piecrusts
  • 2 c. cooked yellow rice or your favorite flavored rice
  • 1 c. chopped smoked turkey breast
  • 1 c. shredded Monterey Jack cheese with peppers or your favorite cheese
  • 1 bunch green onions, chopped
  • 1 (2.25-oz.) can sliced black olives, drained, optional
  • 1 tsp. fajita seasoning
  • Cornmeal
  • Sour cream
  • Pico de gallo
  1. On a lightly floured surface, unfold out piecrust and press out the lines.
  2. Cut out rounds using a 3 ½” cutter, or larger if you want more of an entrée size. Rerolling dough as necessary.
  3. Combine rice and next 5 ingredients. Taste for seasoning.
  4. Spoon the turkey mixture in center of each round. Fold dough over filling, pressing edge with fork to seal.
  5. Place filled dough pieces on a baking sheet that has been sprayed with PAM and sprinkle with cornmeal.
  6. Bake 10-12 minutes or until golden brown. Serve with sour cream and pico de gallo. If you make the large empanadas, cooking time will be longer.
Easy Empanadas (Turkey, Crab and Artichoke)
Recipe type: Crab and Artichoke
Recipe By:
  • 1 (16-oz.) container of white crabmeat, drained
  • 1 (14-oz.) can quartered artichoke hearts, drained and chopped
  • 1 ½ c. fresh grated Parmesan cheese
  • ½ c. miracle Whip or mayo
  • ¼-1/2 t. red pepper flakes
  1. Prepare the dough as described above.
  2. In medium bowl, combine crabmeat, artichoke, cheese, mayo and red pepper flakes. Taste for seasoning.
  3. Spoon mixture in center of each round. Fold dough over filling, pressing edges with fork to seal.
  4. Bake as directed above.
*****You can substitute other seafoods and meats.

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