Empanadas are truly one of the best snacks or appetizers out there. This recipe of flaky, delicious puff pastry pockets is filled with a hearty mixture of ground meat (I use ground turkey, but feel free to use beef for a traditional taste) that is so delightful you couldn't have just one. It is one of my favorites to make when having friends and family over. And what better time than now when restrictions are slowly being lifted and we can actually see loved ones in person again?
WHAT MAKES THIS RECIPE DIFFERENT? Not too long ago, I was obsessed with watching The Great British Baking Show on Netflix. One particular thing that stirred me was their constant struggle to make rough puff pastries. So I decided to empanadas using rough puff. It turned out amazing, of course! But even rough puff requires a bit of work, so I've switch to using store bought full puff pastry and it still turned out great. If you're like me, you'll love the flaky crunchiness and savory addition of puff pastry in an empanada.
Empanada fillings also vary greatly depending on culture. In this particular recipe, I pulled the flavor profile from Sounth America and added a little umpf with the use of Nam Prik Chili Sauce. As a result, every bite is bursting with sweet, savory, and spiciness from the well-seasoned filling. This recipe has definitely turned into one of my favorite comfort foods of all time.
- In a large skillet, heat cooking oil over medium-high heat.
- Cook ground turkey until browned. Transfer into a separate bowl.
- In the same pan, cook onion and bell pepper until tender.
- Add cumin, paprika, and oregano. Cook for one minute until fragrant.
- Add broth and meat back into the pan. Stir in sugar, salt, Nam Prik Chili Sauce, and pepper. Bring to a simmer and cook until most of the liquid has evaporated.
- Stir in chopped craisins. Transfer into a bowl, cover, and chill for several hours or overnight.
- Preheat oven to 375°F.
- Assemble the empanadas by spooning chilled filling into the center of a puff pastry cut out. Wet the rim of the pastry with a bit of water and fold the edges close.
- Arrange the empanadas onto a nonstick baking pan, half an inch apart from each other.
- Bake for 30 minutes, rotating the baking pan halfway through cooking.
- Let cool on a metal rack. Enjoy!