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Empanadas Grande

Empanadas Grande

Gluten Free:
Serving Size:
Total Time:
1 Hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Meal Occasion:
Level of Difficulty:
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This recipe is recommended for 6 servings
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup pico de gallo
  • 1/2 cup cooked garbanzo beans
  • 1/2 cup chopped tart apple
  • 1/4 cup golden raisins
  • 2 tablespoons slivered almonds
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh basil
  • 2 cups shredded sharp Cheddar cheese, divided
  • 1 (16-ounce) package hot roll mix
  • 1 cup water
  • 2 tablespoons vegetable oil


  1. In large skillet, heat olive oil over medium-high heat. Add turkey, onion and garlic. Cook until turkey is no longer pink; drain. Stir in pico de gallo, beans, apple, raisins, almonds, mint and basil. Reduce heat to low; cook and stir until heated thoroughly. Stir in 1 cup cheese.
  2. Prepare hot roll mix according to package directions except replace egg with 1 1/4 cups water and 2 tablespoons vegetable oil. Mix until dough forms. Knead 4 minutes; gradually knead in 3/4 cup cheese. Cover dough with bowl; let rest 5 minutes.
  3. Heat oven to 425ºF. Grease two large baking sheets.
  4. Divide dough in half. Roll each piece into 10-inch circle. Place dough circles on baking sheets. Spoon half of turkey mixture onto half of 1 circle. Top with 2 tablespoons cheese. Repeat with remaining dough circle, turkey mixture and cheese. Brush edges of dough circles with water. Fold dough in half; seal edges with finger, fork or pastry crimper.
  5. Bake 1 empañada at a time on lower oven rack 12 to 18 minutes or until golden brown. (Keep second empañada in refrigerator, covered with plastic wrap, until ready to bake.) Cut into wedges to serve. Serve with salsa and sour cream, if desired.