Whole Wheat Turkey, Raisin, Peas & Pepperjack Empanadas

By Deanna D. from Mt. Sinai High School , Mt. Sinai, NY.


Another big hit for the students as this was a crispy and flavorful pocket of healthy foods, with salsa to dip! This is a perfect accompaniment to a salad or soup and can be easily baked and re-heated. The sweetness of the raisins and peas, paired with the spiced turkey and salsa makes for an enjoyable lunch.

Nutrition Facts

Serving size: 115g

From Fat22.5%
From Saturated Fat2%
From Sugar2%


Ingredient 6 servings 50 servings
White Onion, Chopped1 small 3 Medium
Canola Oil.5 Tbsp3 Tbsp.
Ground Turkey Meat1/4 Lb.2 Lb.
Golden Raisins1/4 cup2 Cups
Whole Peeled Tomatoes, crushed1/4 cup2 Cups
Frozen Peas or Canned Sweet Peas1/4 Cup2 Cups
Low Sodium Chicken Broth1/4 Cup2 Cups
Grated Pepper Jack Cheese1/8 Cup1 Cup
Round Empanada Dough6 pieces50 pieces
Eggs (for eggwash) 13



  1.        In a saute pan , over a medium high flame add the onion & oil and allow to cook , stirring often , for about 2 minutes or until onions have softened & fragrant .
  2.        Add in the ground turkey , season with salt & pepper and cook turkey meat ,stirring with a wooden spoon until no longer pink , about 5 - 8 minutes , over a medium flame .
  3.        Add in the tomato , raisins , pea's & chicken stock and bring to a simmer , stir well to incorporate  and allow to simmer 2 - 3 minutes until mixture is combined . Check seasoning .
  4.        Remove mixture from the heat and allow to cool down , then transfer to a mixing bowl and add in the spicy jack cheese and mix to combine .
  5.        Lay out empanada rounds on a clean surface and place 1 tablespoon of turkey mixture in the center of each one . Brush all around the edges with the egg wash and fold over each empanada round to form a half moon shape . Crimp each empanada with a fork all around the outer edges to seal .
  6.        Lay empanada's out on a greased cookie sheet and brush the tops of each with the eggwash
  7.        Bake in a preheated 350 oven for 15 - 20 minutes or until golden & crisp , and the filling is hot

For The Empanada Dough for 50

3/4 Cup Soft Butter

3 Cup Whole Wheat Flour

3/4 Cup Sugar

3/4 teaspoon Salt

1 1/2 Cup Milk

1 1/2 Cup Water

For The Empanada Dough for 6

1/8 Cup Soft Butter

1/4 Cup Whole Wheat Flour

1/16 Cup Sugar

Pinch of Salt

1/4 Cup Milk

1/4 Cup Water


  1. In the bowl of a kitchen aid mixer fitted with the Paddle attachment , add the soft butter and allow to whip , on medium speed , for about 1 - 2 minutes until fluffy .

  2. Meanwhile , sift together the dry ingredients to combine . With the mixer on low speed add the flour mixture into the butter to incorporate. Switch to the hook attachment to make the dough

3 Raise the speed to medium and slowly add in the milk/water as needed , to form a ball of dough. Remove the dough to a floured work surface and knead for a few minutes into a ball until smooth & Elastic .

  1. Wrap the dough ball in plastic wrap and allow to rest for about half hour .

  2. Divide the dough ball into four portions and roll out each portion , long & wide to about 1/8th of an inch thick ( on a floured work surface). Using a 4"inch round cookie cutter , cut out dough into 50 or 6 rounds as needed . If not using right away store rounds on wax paper covered in plastic wrap .