Prep Time 60m
Cook Time 30m
Ready Time 120m
Yield 12 empanadas

  • 2 tablespoons Crisco® Pure Vegetable Oil, plus additional for frying
  • 2 pears, peeled and chopped
  • 3/4 cup chopped onion
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 4 ounces cream cheese, softened
  • 1 1/2 cups cubed smoked turkey breast
  • 1 cup shredded Manchego cheese
  • 2 recipes prepared Empanada Dough
  • 1 large egg, beaten
Preparation Directions
  • Step 1Heat oil in large skillet over medium-high heat. Add pears, onion and sugar. Cook 5 minutes or until onions are tender. Stir in salt, pepper and red pepper flakes. Remove from heat.
  • Step 2Stir cream cheese in medium bowl until smooth. Stir in turkey and Manchego cheese until blended. Fold in pear mixture until blended. Cool completely.
  • Step 3Divide Empanada Dough into 12 equal pieces. Roll each on lightly floured surface into 6-inch circle. Brush edges with water. Spoon 3 tablespoons turkey mixture onto each circle. Fold dough in half to cover filling. Seal edges by pinching or pressing with fork.
To Bake:
  • Step 1Heat oven to 400°F. Beat egg in small bowl with fork until foamy. Brush over empanadas. Bake 15 to 17 minutes or until golden brown. Cool 10 minutes before serving.
To Fry:
  • Step 1Heat 1 inch oil to 350°F in Dutch oven over medium-high heat. Cook in batches, 3 to 4 minutes, or until golden brown, turning halfway through cooking time. Drain on paper towels. Cool 10 minutes before serving.
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