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Taco Empanadas

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These taco empanadas are made from scratch with my ground turkey taco meat and my quick and easy pizza dough recipe!

These taco empanadas are made from scratch with my ground turkey taco meat and my quick and easy pizza dough recipe!
Taco Empanadas

The texture of the yogurt dough, which is similar to this bagel recipe and easy garlic knot recipe, is closer to a calzone or hot pocket, but who cares, they are delicious and so much lighter than frozen empanadas discs. Of course, if you want a more traditional empanada you might like this Air Fryer Empanada recipe.

These taco empanadas are made from scratch with my ground turkey taco recipe and my quick and easy pizza dough recipe!

Empanadas can be filled with just about anything you can think of, I usually make them with picadillo but why not taco meat? I put them to the test, and my youngest Madison who loves empanadas ate four, she loved them!! Serve these for lunch, pack them in your kids lunch box or serve them as appetizers with salsa!

I usually buy the frozen Goya empanada disks, but many of you tell me they aren’t available near you so I decided to test them out with my pizza dough recipe and they worked out great. They do have a slightly different texture but if you wish to use the frozen discs, go for it!

How To Make Baked Taco Empanadas

To cut the rounds I used a small glass jar and cut out 10 4-3/4-inch circles. Do do this you want to roll it out as thin as possible, then cut as many as you can. Roll the remaining dough and repeat. If you have a large round cookie cutter, even better.

Variations and Tips:

  • To make the dough, you MUST use a thick Greek yogurt such as Stonyfield or Fage. It won’t work with Chobani, the dough will be too sticky. It also won’t work with plain yogurt.
  • Use beef instead of turkey
  • For dairy-free, omit the cheese and replace the yogurt with Kite Hill Dairy Free Greek Yogurt (blue label).

 

These taco empanadas are made from scratch with my ground turkey taco recipe and my quick and easy pizza dough recipe!

These taco empanadas are made from scratch with my ground turkey taco recipe and my quick and easy pizza dough recipe!These taco empanadas are made from scratch with my ground turkey taco recipe and my quick and easy pizza dough recipe!

These taco empanadas are made from scratch with my ground turkey taco recipe and my quick and easy pizza dough recipe!

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Taco Empanadas

4.62 from 63 votes
3
Cals:112
Protein:10
Carbs:11.5
Fat:3
These taco empanadas are made from scratch with my ground turkey taco recipe and my quick and easy pizza dough recipe!
Course: Dinner
Cuisine: Mexican
These taco empanadas are made from scratch with my ground turkey taco meat and my quick and easy pizza dough recipe!
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Yield: 10 servings
Serving Size: 1 empanada

Ingredients

  • 1/2 pound 93% ground turkey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon oregano
  • 1/4 small onion, minced
  • 1 tablespoon bell pepper, minced
  • 2 tablespoons water
  • 2 ounces canned tomato sauce, 1/4 can
  • 5 tbsp part-skim shredded Mexican cheese blend

Dough:

  • 1 cup (5 oz) unbleached all purpose or whole wheat flour
  • 1 1/2 teaspoons baking powder, make sure it’s not expired or it won’t rise
  • 3/4 teaspoon kosher salt, use less if using table salt
  • 1 cup non-fat Greek yogurt, use Stonyfield or Fage, not regular yogurt, not Chobani, it will be too sticky
  • 1 whole egg, beaten

Instructions

For the meat:

  • Brown turkey in a large skillet breaking it into smaller pieces as it cooks.
  • When no longer pink add dry seasoning and mix well.
  • Add the onion, pepper, water and tomato sauce and cover.
  • Simmer on low for about 15 minutes, uncover and simmer until dry, about 8 to 12 minutes. You don’t want any liquid remaining, it will make the dough soggy.

For the dough:

  • Preheat oven to 375F.
  • Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
  • In a medium bowl combine the flour, baking powder and salt and whisk well.
  • Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  • Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
  • Place on a floured work surface and roll the dough out until it’s very thin. Cut circles about 4-3/4 inches (I used a small work bowl turned upside down) cut out as many rounds as you can.
  • With the remaining dough, roll out and form into more rounds. I got 10 altogether.
  • Place 2 tablespoons of the meat mixture on each round topped with 1/2 tablespoon cheese.
  • Brush the edges with egg wash then fold the edge over and crimp with a fork.
  • Transfer to the baking sheet and brush the tops with egg wash.
  • Bake in the center of the oven for 22 minutes, or until golden

Last Step:

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Video

Nutrition

Serving: 1 empanada, Calories: 112 kcal, Carbohydrates: 11.5 g, Protein: 10 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 36.5 mg, Sodium: 254 mg, Fiber: 0.5 g, Sugar: 1.5 g

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240 comments on “Taco Empanadas”

  1. I’ve made these with turkey before and loved them so tonight I decided to try it with Beyond Beef and they still turned out fantastic. Love these!

  2. These we delicious! I am not normally a fan of ground turkey, but still good! I think in future I might make with leftover pulled pork or yves veggie ground. I am in Ontario Canada so unfamiliar with the brands of yogurts mentioned. I used 0% Presidents Choice Greek yogurt. And as per another comment I just measured out balls of dough (9) and rolled them in a ziploc bag. Worked out fantastic! Definitely in our rotation now:)

  3. OMG! I’M so thrilled I came across your recipes. The recipes are easy to follow, perfect instructions and food is delicious. Thank you 🥰

  4. I use Stonyfield yogurt and I think next time I’ll try Fage and see if that helps because I too ran into problems with the dough being too sticky no matter how much flour I used. That said, once I got the first batch in the oven the second were much easier once I got the hang of it. All things considered, these were absolutely delicious.

  5. These are really labor intensive. The taco meat filling is great but the dough is very difficult to work with. I used the exact ingredients and a well floured work surface. I had to keep flouring my rolling pin because the dough was sticking to it. Folding the dough over the filling and sealing it was really difficult. The dough kept getting holes in it. I made 10. Won’t do these again.

    1. I had excellent luck the first time, think I used PC greek yogurt. Second time was an absolute bust. Used liberte greek yogurt. I don’t know if that was the difference? Impossible to fold, sticky and lots of holes in the dough, and was only able to get 7 rounds so it’s not like I rolled it too thin.

  6. I just joined WW and have been dying to see what all they hype was about the 2 ingredient dough so I was thrilled to give these a whirl for Cinco de Mayo. I was nervous the dough would be hard to deal with but I didn’t have any problems. The Fage worked great and I just made sure to have a very floured surface. I used ground beef (at hubbys request) and was lazy so used a spicy taco seasoning I had on hand and his words were “I could eat these every day!” So, thank you for yet another delicious recipe! Yum!!

  7. These are so delicious! Instead of rolling the dough, I make 10 gold ball sized balls, then flatten them on a sandwich bag so they don’t get stuck to my counter — much easier for me! The turkey is surprisingly good, I usually can’t stand ground Turkey. In the rotation!

  8. I think you should make an entire cookbook based on this dough. Using Fage really does make a difference (I was trying with Walmart brand).

  9. This was great! I followed the recipe exactly using Fage yogurt and had no problem with the dough at all. Made 9 beautiful empanadas in total! I did egg wash the outside of all mine and added a small pinch of salt. Husband LOVED them. My 6 year old enjoyed them too (dipped in ranch of course). We’ll be making again. Thank you!

  10. After I made these, I was hoping nobody liked them. I hate flour and rolling out dough (nothing to do with the recipe, just personal!). Of course, the whole family loved them. Used GF dough since my daughter is GF and nobody else knew the difference. So it is definitely on our rotation!

    1. This sounds just like me! I hate rolling dough haha. I used to make these as they were a family fav, but have shied away since my daughter got diagnosed with Celiac, so appreciate the review with GF dough!

  11. I like others struggled with this dough. I made the chicken parmesan rolls yesterday, one batch and though sticky I had better luck. I doubled this as I had 1lb of ground chicken. The dough stuck to everything. I ended up with 16 ugly empanadas. They taste good but the dough is so frustrating. Any suggestions for improvement. I used Fage yogurt and self rising flour. 

    1. I’ve been enjoying the Chicken Parmesan Rolls for lunch so of course I had to try these Taco Empanadas! I’ve read some of the comments that the dough is just too sticky to work with. I always use 1c of flour and 3/4c of Greek yogurt and I never have problems. I recently purchased a cast iron tortilla press and it’s a total GAME CHANGER! I just devide the dough into the appropriate servings, roll them into balls and press them out on the tortilla press! Perfect circles and I don’t have to use a rolling pin. I cut a gallon sized freezer bag into 2 squares and place the dough in between before I place it in the press. Makes cleanup a breeze.

  12. I did not have success with this dough!  It was way too sticky and the circles kept ripping.  Suggestions?  The filling is delicious, and we ended up pivoting to tacos instead.

  13. Avatar photo
    Jenny Bradley

    Has anyone tried subbing Greek yorgurt for sour cream (which is what I have in the fridge)? Thanks

  14. Gina, I am speechless. These were incredible. Honestly, I’m a little frustrated and how good they are, because they are certainly labor intensive. Despite using the 0% Fage as recommended and ensuring the two or three drops of liquid on top was drained, I still ended up fighting with the dough. (That said, I’m not a baker, so there’s probably a little inexperience at play with manipulating dough.) Loved the flavor of the meat – your spice blend is spot on. My husband said they are better than regular tacos, and believe me when I say that man LOVES tacos. Thank you so much!

    1. Avatar photo
      Dana Blitstein

      I love these, but instead of making empanadas (because the dough is so sticky) I just make open faced empanadas! Empanada pizzas. 

  15. I used a different empanada dough recipe but these were amazing! I also decided to try the filling like a sloppy joe sandwich. Just delicious!!!

  16. I tried these tonight and they were great! The store didn’t have Stonyfield or Fage yogurt, but I used Oikos and it worked really well. No issues with the dough. The whole family loved them. I’ll be adding this one into my rotation. Thanks!

  17. Is there a trick to getting these super thin?  Mine always sticks to my rolling pin.  I’ve got two different kind of rolling pins, actually, and have tried both.  Any suggestions would be so helpful.  I made these tonight, but only got 7 circles – going as thin as I could without things going wrong.  I made two attempts before just settling on the slightly thicker circles.  They turned out really good, but I can definitely appreciate the need for the thinner dough.  🙂

    1. Make sure your rollin pin is lightly floured, too. I knead the dough for longer, until it starts to feel softer (If you have ever made flour tortillas you get whatI am talking about, although I didn’t knead for nearly as long). For reference, I usually get 12 out of this dough recipe.

  18. Making this tonight. What is the dip ore sauce that you use? Thanks so much and love your recipes ❤️

  19. I loved this recipe but my kids tasted the yogurt and didn’t like it. Any ideas for a healthy sub to Greek yogurt?

  20. Avatar photo
    Marie Stempora

    We love these empanadas! Someone asked this a while back but didn’t get an answer. How should we measuring the flour. 1 cup plus another 5 ounces or 1 cup is 5 ounces or I get an additional 5 ounces in weight?

    1. That was my question too. I bypassed this recipe so many times because I went back and forth about what to do about the flour. I ended up making them
      last night and started with the cup and ended up using slightly more since it was sticky.  They were great!

  21. I have made these several times with the Goya premade shells and they are SO good! My kids love them too!

  22. Can I use the Goya empanadas for baking instead of the dough in the recipe? If so, does cooking time change?

  23. Is there a difference if the recipe is doubled? I tried doubling tonight and it didn’t turn out 😩.

    1. I double it, but i triple the spices, and add extra tomato sauce. I put a tsp of hot pepper cheese in each one – not enough to be really hot but just enough to give a boost. Otherwise, i find it to be bland.

      1. I doubled it tonight and it was an absolute disaster. I highly DONT recommend. The dough was horrible and not easy to work with. Super dissapointed.

  24. Made these tonight with my 12 year old son.  He is a vegetarian and I prefer to eat veg.  My 16 year old is very picky and likes meat.   So we made 2 batches, one with Morningstar crumbles and one with beef.  They were a lot of work, but working together we had fun and they were so delicious.  They are definitely not a weeknight dish, but we’ll do it again on a weekend.  So great!

    1. I made these in the air fryer yesterday and they turned out perfect. Lower the heat a tad and time. 

  25. Avatar photo
    Theresa Zamora

    In the recipe for the dough I was confused about the amount of flour… it says:
    Dough:
    1 cup 5 oz unbleached all purpose or whole wheat flour
    does this mean 1 cup plus 5 oz. OR
    does it mean that 1 cup is the equivalent to 5 oz (ie. 1 cup or 5oz) ?

  26. These were awesome! The whole family of picky eaters loved them!
    I made a second batch vegetarian batch for me where I substituted a can of black beans and frozen corn for the turkey. The rest of the taco recipe worked perfectly and the empanadas were great, even for breakfast the next day 🙂

  27. Avatar photo
    Liduina Zarate-Odulio

    Can you make these and then freeze them? If so, would you fully bake them and then freeze them?

  28. You use 93% fat free turkey. Wegmans sells fully fat free ground turkey that is 0SP. Could you run your SP calculation using that assumption? I would guess it would be 1SP per empanada but don’t know how much your dough is standalone.

  29. Does the 2 ingredient dough that we see everywhere (and again here), originate from you since you call this your pizza dough recipe?
    This does look delicious

  30. Gave my boyfriend the dough duty and he put the egg in the dough hahahahah. It was just dripping all over his hands and he’s like something is wrong…. We managed to save it by adding a bunch of self rising flour until the consistency seemed okay and it actually all worked out!!!

    1. I’m at 10700 feet and it was a total fail for me. Tried everything but couldn’t get the dough to not seem like a hockey puck. So i scrapped the dough and am saving the turkey meat for my beloved Skinnytaste Turkey Taco soup. 0 SP and my go to lunch in the winter!  Yumm

  31. I failed at making pretty empanadas, but this recipe is among my favorites to date. The meat is SO DELICIOUS and SO EASY. I doubled the recipe and ended up pressing the second half of dough into a parchment-lined round cake pan and topping with the meat and cheese for a Mexican-pizza type result, without the hassle of forming the pastries themselves. Will use the meat for all kinds of dishes in the future!

  32. Hey there, thanks in advance for all your recipes! I read through all the comments and did not see anything regarding making these in advance, then cooking. I’d like to make them in the morning, then pop them in the oven for a hot dinner.

    Do you think the dough will rise too much in the fridge during the day?

    1. Shelley did you do this? I was thinking of making this Friday for the grands but I am not sure they would wait 45 mins patiently I thought a pre prem might be better. 🙂

  33. I tried it with almond flour and oikos 0% yogurt. I could not get it to work. Too sticky and wouldn’t roll out. Would it be the yogurt I tried or does almond flour not work well?  

    1. Could be either but the yogurt is very important. You need non-fat Greek yogurt like Stonyfield or Fage, not regular yogurt like Chobani, it will be too sticky.

  34. Avatar photo
    Mary Knoblock

    I couldn’t get mine thin enough so I only got 5. but they were very good. I think I might try using my pasta roller next time to get it thinner. I used the air fryer with success.

  35. So good! I’ve actually been making the skinnytaste bagels with chobani, but I was nervous about the dough here bc of some comments of people having difficulty. Unfortunately Fage seems to be sold out everywhere in LA, so I went with Open Nature (had never heard of it), and it worked like a charm! I doubled the meat and saved half (or maybe more) to use in burritos. I’m not a fan of eggs, so I brushed mine in almond milk (also reduces the calories). I used a lot of flour on all surfaces to avoid any sticking, which I can definitely see being a problem if you’re not prepared. I didn’t have any issues with the dough ripping. I gave them to my boyfriend for sinner and he had no idea they were low calorie. I served 3 empanadas with brown rice and broccoli for a total of 460 calories (based on ingredients I used). I can’t wait to make these again and use other fillings!

  36. Avatar photo
    Jennifer Conicella

    I am so extremely excited about this recipe! I never even thought to use the bagel dough to bake empanadas! I haven’t made them in so long because pie dough is so terrible for you. I love your recipes! Thank you!

  37. Holy moly these are awesome!  This incredible two ingredient dough continues to amaze!  Kids loved these too, another keeper!

  38. I live in Australia and am not familiar with Stonyfield or Fage low-fat Greek Yogurt – only Chobani. What other types of low-fat Greek Yogurt can I use?

    1. Did you end up trying these Sandi? I’m in Australia too and am not sure which yoghurt to use. Thanks.

  39. I made these multiple times and they turn out great each time. For my family, I double the spices. I also fry onions then add tomatoes (covered for 10 min then uncover it for another 5) with garlic and add that instead of canned tomato sauce. Its so good. Thank you for the recipe.

  40. I just about threw the dough across the room. I’ve used the two ingredient dough before but i’ve never rolled it out thin. It was sticky! It shrank! It wouldn’t stick together in a half circle and it tore! I wanted to cry!! But i persisted and I’m glad I did because these were DELICIOUS. My 15 year old ate 4 of them and took leftovers for lunch today. We used a habanero pepper jack for the cheese which was really hot but just pleasantly warm when you only used a little bit for each one, but added so much. Yummy! Will make again 🙂

  41. Have you tried making the dough GF?  If so which flour did you use? Would love to make these for my family.  

  42. I have made this recipe a few times and absolutely love it!!! I am trying to make it for a friend who has celiac. I tried using gluten free flour, and the dough just will not stick together. Do I need some type of gum in order for the dough to not be crumbly?

  43. These came out very tasty and good-looking – got a major thumbs up from the family!
    I did have some trouble with the dough in the beginning but eventually got the hang of it. I essentially added a bit more flour, and dusted generously; I also rolled each cut out piece thinner individually without trying to get the big sheet super thin. That worked better for me. I got 15 empanadas out of the double batch, so my SP are more than 4. But still fine. I used half whole wheat flour and nobody noticed ;-).
    I will surely make these again – thanks for the recipe!

  44. Made these gluten free. I only had plain yogurt on hand, so I drained it in a cheesecloth for three hours beforehand. Dough was a little sticky, but I added gluten free flour and it rolled out well. I was able to make five big empanadas with this dough. Oh, and although my gluten free flour mix contains Xanthan gum, I added an extra teaspoon. I also put in three teaspoons of baking powder. Makes the dough non-crumbly.
    I added one can of tomato paste and one tomato paste can of water to the meat instead of the tomato sauce. It didn’t even go the final 20 minutes to dry out. It only took 15 extra minutes after I took the lid off to cook down.
    It tasted great, and even my non-celiac husband liked them. He would add extra spices to the dough though. I live in Canada, and Greek yogurt costs $5.00-$6.00 dollars a pop, so I couldn’t justify spending that amount. The plain yogurt worked just fine I think. All in all, a great addition to the repertoire.
    I’ll be making these again.

  45. I have made these many times already and what can I say, they are fabulous.. I was wondering if you would recommend these for the air fryer.?

  46. I can’t get over how amazing this recipe is. My boyfriend requested that this be dinner for the rest of his life. Yet again, your recipe doesn’t taste a bit like it is “skinny”— just pure deliciousness! So happy I tried this recipe out. You’ve outdone yourself again! Thank you!! 

  47. I’ve cooked your recipes for years, and loved each one. I recently joined WW and was so happy to see I didn’t have to let go of my favorite recipes. Tonight we tried the empanadas. I was Super skeptical of the dough but WOW, we felt like we were cheating! These were so so good. My husband asked for them again tomorrow!
    Thank you for this and for all your recipes!! 

  48. I made these a few weeks ago, and they were DELICIOUS. Still having some issues finding greek yogurt in Canada that works well for the dough recipe, but nevertheless, these were delicious! A great way to make them involves using SALSA instead of tomato sauce. I did this when I realized we had no tomato sauce in the cupboards, and it was AMAZING. It added such a great flavour! Can’t wait to make these again soon!

  49. These came out horrible. Followed the directions, but no way is 2 T. going to fit plus cheese. Folding them over was a joke. Patched them with remaining dough. Good flavor. Never again.

  50. The recipe said half a pound of turkey, but the video looks like a full 1 lb. package. Could you confirm?

  51. Sadly I would not recommend these. The dough was really hard to work with, extremely sticky! I could barely form empanadas with mine, they turned out to be lumps of dough with a little meat (I had to remove a bunch of the meat to get them to fold over).

    1. Sounds like you used a different yogurt. If you don’t use the two I mention, Stonyfield or Fage Greek yogurt, it will be sticky because it’s not as thick.

  52. My whole family LOVED these and I have a lot of picky eaters!  Thank you!  However, I used the Goya shells and the ww app is saying they’re 7 point instead of 2?

  53. Does anyone have advice for the dough? I have made this recipe twice because it is so tasty but I struggle with the dough because mine turns out soooo sticky! Half the empanadas rip open when trying to fill them and it is super hard to roll out the dough. I tried flouring both my work surface and rolling pin before making each empanada but it was still a struggle!

    1. I chilled it overnight wrapped in plastic. Then put flour on the surface before rolling it out with the rolling pin

  54. I have been a fan of yours for about 7 years! You are my go to for recipes! These empanadas were amazing!  I am doing WW and my picky kids make it hard but your recipes make it easy! This dough is amazing! Thank you so much for providing great tasting meals !!

    1. Avatar photo
      Pat Sanderson

      I changed up the filling, same dough, egg washed them on the pan and froze them. Baked in my jet air oven from frozen and they are delicious. I flash freeze them on the pan and then store in ziploc bags in the freezer.

  55. I just made these today with cup4cup gluten free flour and they turned out fantastic!  If you flour your surface the dough is really easy to work with even being gluten free.  My husband is going to love these tonight.  Thank you Gina!

  56. Made these today and they are AWESOME!!! DELICIOUS!! Easy to make! Thank you Gina! I love all of your recipes and trying them out one at a time!!

  57. The taco meat is delicious but for some reason my dough was too sticky!  I measured the 1 cup Fage yogurt in the same cup I measured the 1 cup of flour in.  Any thoughts on how to correct this for next time?  Love your recipes.  Despite the sticky dough this recipe was delicious!  Made it with your corn salad as well.  Husband loved it!

    1. HI Abigail,
      I did the same thing. I measured the yogurt in the same cup I measured the flour in. Last time I made the dough it was extremely sticky. However, this time it was perfect. The first time I used the flour I had in the house ( all purpose BLEACHED white flour). This time, I used all purpose UNBLEACHED flour. Not sure if that’s what made the difference, but the dough came out perfect this time. Hope this helps.

      Jackie 🙂

  58. Making these tonight. Bought all ingredients, but not seeing when to add the shredded cheese. Im thinking when I add the wet ingredients to the meat? 

  59. I just made these for dinner and they were amazing!! We made them with the Puertorican Beans and my 9 year old even loved our dinner!! The dough was a little sticky but after rolling it out and adding more flour as I kneaded it, it turned out perfect!! So shocking that you can use 2 ingredients to make a great dough!! We love all your recipes and will be making this one again for sure!!

  60. These were so easy and delicious and the hubby approved! I added some tomato paste to thicken it up a bit.

    1. Did you use the puff pastry ones? There are two Goya types at my grocery store. We like the puff pastry type better.

  61. Avatar photo
    Erica M Price

    Any suggestions for substitutes for the greek yogurt to make this recipe dairy free? or has anyone tried making them dairy free??

    1. She mentioned in her post, “For dairy-free, omit the cheese and replace the yogurt with Kite Hill Dairy Free Greek Yogurt (blue label).

  62. This was a train wreck. I even bought Stoneyfield greek yogurt. I easily used another 1/2 c of flour if not more and it was still sticky. I kept adding flour and adding flour. It never resembled course crumbs. I sprayed my hands to try to knead it. And kept adding flour. After 20 minutes it went in the trash. The 2 ingredient dough is a joke to make anything that needs to be rolled out.

  63. I made these the for dinner last night and they were amazing!! I served them with fresh pico de gallo, corn & black bean salsa, and a little queso. Delicious!

  64. Avatar photo
    Wendi Spicher

    I agree with Stacey Mullane, these remind me of a Pampered Chef recipe for taco ring, which has always been a favorite. (in taste, then you feel guilty afterwards..hehe) I actually used the Chobani yogurt and had luck with it. These were well received! I made a double batch and they actually heat up nicely in the microwave, 20 – 30 seconds. We’ve been brain storming about what else we could fill these with…I think maybe the Harissa Chicken, or BBQ Chicken, or Pork Carnitas. Thanks Gina for the great recipe and inspiring us to think outside the shell!

    1. I bought some pre-made and they were bbq chicken and black bean. My bf loved them so I am going to see if I can make them once I master this version…*lol*

  65. I made these for dinner tonight. I thought the meat mixture was a little dry. Next time I will use more tomato sauce. I also did not care for the dough but that was probably the whole grain white wheat flour I used, which was all I had on hand. 🙂 I served them with jalapenos, salsa and sour cream. My husband loved them. I will definitely try these again with different flour or the Goya rounds. Thanks for all the great meal plans and recipes.

  66. Wow I never saw myself making empanadas (as much as a I love to cook).  But following your weekly meal plan this was on the list and allowed me to try something new.  They were amazing and incredibly delicious.  I did use ground beef since I am not a big turkey fan and loved them.   As I assembled them I thought it was going to be a disaster but they were beautiful! 

  67. Avatar photo
    Donna Shields

    I made these tonight for dinner. They were delicious. Will be making them again soon. Very easy go to. Thanks

  68. Avatar photo
    Tiffany Martin

    These were so delicious!  My family loved them and thought I was a rock star for making them! Lol. I love how there is nothing unhealthy in them as well. I tell everyone about your website because it is just the best thing ever. Keep doing what you’re doing and I will continue to be a loyal meal plan follower!!  Thank you!!!

  69. So freaking delicious, but terrible to make. The dough was very sticky and hard to work with. It was difficult to roll out without sticking, and difficult to scrape them up once they were rolled and cut. The filling was simple to make. I also felt like 2tbsp of filling was too much for the size of dough rolled out. The end result was spectacular though, we could not stop eating these!!!

    1. I had the same experience.  They were delicious but a huge mess to make.  Made them last night with the frozen discs and so much easier but we did prefer the taste in the homemade dough.  My dough never looked like the photos and was, as you said, so hard to handle.  I want to try again.

      1. I had the same experience as well!!! So so sticky, and I’m not sure why.  Even after I folded, they were hard to get onto the silpat.  I think the egg basting made it even more of a mess… definitely not easy, but soooooo yummy! 

      2. WHat brand of yogurt did you use? You have to flour your dough and surface so it doesn’t stick.

    2. Avatar photo
      Ilene P. McColister

      I am a beginner cook, so I thought maybe I did something wrong, and maybe I did. I floured my surface, but not my dough. I also used fage. They weren’t the prettiest, but dang they were good! Any recommendations for what to do next time to decrease the stcky?

  70. Avatar photo
    Kathryn Woods

    wow. wow. wow!!!!! I was semi skeptical of the dough recipe, not because it didn’t look delicious, but because it was SO simple!!!!!! This will absolutely be a go-to in our house now! and she’s right, my kids gobbled every bit up!!!! Thanks for a great recipe!!!!

  71. i love your site and your recipes. But this one wasn’t I realistic in serving size, in this week’s menu you list 2 empanadas -they are tiny, plus you show 6 in the photo representing it.

    1. It’s a platter! And since I had rice and beans with this, I felt two was enough but feel free to add more.

  72. I am making these tonight and put the nutrition facts in the freestyle points builder and it came up to 3 fsp.

    1. The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

      The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

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    Erica Petralia

    Hi Gina!! I read the original dough recipe, but I am confused about what you wrote about GF flour. Is it the same amount of flour as regular flour?? Thanks, Erica ?

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    Stacey Mullane

    I’ve been making this for years with the package taco seasoning and crescent rolls. Obviously not WW friendly. I’m definitely going to try this. Thankfully I’m here in NY and I can buy those Goya empanada disks that I’ve been wanting to try.  

  75. Making these for dinner tonight. Using Kirkland brand yogurt. You could use a thinner brand if you strain it first to get some of the whey off. No cheesecloth? Spread your yogurt on a layer (several sheets thick) of paper towels. That will get the moisture out pretty quckly!

  76. Gina, if you wanted to freeze these how would you go about it? Would you bake them first or do you think it would be okay to assemble them and then freeze? I am thinking about doubling the recipe and freezing some for later.

  77. Do you think I could use gluten free flour instead and have the same results? My Celiac daughter would love these!

    1. I absolutely despise canned/jarred salsa. My “go to” salsa is Pico de Gallo.
      2 -3 tomatoes, 1/2 large or 1 small onion, 1/2 bunch cilantro, 1 fresh jalapeno (seeds removed for less heat)… Dice all small and put in a bowl. Add the juice of 1 lime and a 1/2 tsp salt.
      Mix it all up and enjoy…
      This tastes much better if it sits and mingles in the fridge for a few days before eating, but it is good freshly made as well.

      1. I can my own salsa every year and it is by far the best thing and retains a “fresh” flavor. NOTHING like store-bought salsa!!! I can about 2 dozen jars and we go through ALL of it with just two people living in the house 😉

    2. Salsa Verde is another delicious dip for these as well. I think Gina has a recipe for homemade, but we like the Herdez brand out a jar.

  78. These look amazing! Has anyone tried using a GF flour in place of AP (like the blue label Bob’s GF flour)?

  79. Hi there! I am very interested in trying these, but in Canada we don’t have Stonyfield or Fage Greek yogurt. Do you know what is specific to those varieties that makes them work better so I can try with the brands that we do have up here?

    1. I’ve use Kirkland organic Greek and liberate Greek in Canada and both worked great.  Make sure to scoop any liquid that sometimes collects at the top of Greek yogurt 

    2. I’m in Canada and use Liberte brand 0% and it works well. I always drain any excess liquid from the container too

    3. I was just going to ask this same question, but figured I would scroll through the comments in case! Glad that the ladies made some recommendations for brands in Canada that were successful! Can’t wait to try these!

    4. SKYR (President’s Choice) or Iögo Proteine work, but if you have only regular yogurt, you can let it drip through a cheesecloth for a bit and it’ll thicken. 

      1. i love skyr!! Slice up grapes and mix with plain skyr and it tastes like a dessert 🙂