Football Empanadas

Ingredients

• 15 ml (1 tbsp)vegetable oil
• 454 g (1 lb)lean ground turkey (90% lean)
• about 160 g (1 cup), dicedonion
• 2 large cloves, mincedgarlic
• 15 ml (1 tablespoon)Old El Paso Original Taco Seasoning Mix (from a 177 g [6.25 oz] container)
• 1 can (113 g [4 oz])Old El Paso Chopped Green Chiles
• 30 ml (2 tbsp), from ½ limelime juice
• 1 can (283 g [10 oz])Old El Paso Mild Green Chile Enchilada Sauce
• about 56 g (½ cup), shreddedMonterey Jack or a cheddar and Jack mix
• 2 boxes (2 × 400 g [14.1 oz]; 2 crusts per box)refrigerated pie crusts
• 1 egg beaten with 5 ml (1 tsp) wateregg wash
• 1 clove, mincedgarlic
• 1 can (113 g [4 oz]), undrainedOld El Paso Chopped Green Chiles
• about 50 g (½ cup), choppedgreen onions (6 small)
• about 10 g (⅓ cup), choppedcilantro
• juice from ½ limelime
• ½avocado
• 60 ml (¼ cup)sour cream

Instructions

1. 1

   Brown the turkey

   Heat the vegetable oil in a large frying pan over medium-high heat. Brown the turkey, then add the diced onion and minced garlic.

2. 2

   Season the filling

   Once the onion is translucent, stir in the taco seasoning and the first can of green chiles.

3. 3

   Thicken the sauce

   Mix in the green enchilada sauce and cook for 5 minutes, until it thickens.

4. 4

   Cool the filling

   Leave the filling to cool to room temperature.

5. 5

   Add the cheese

   Stir the shredded cheese into the cooled filling.

6. 6

   Heat the oven

   Preheat the oven to 190°C (375°F).

7. 7

   Unroll the crust

   For football-shaped pies, unroll one pie crust.

8. 8

   Cut football shapes

   Use a 9 cm (3½-inch) football cutter to cut 7 shapes from the crust. Repeat with the second crust. Bring the scraps together, reroll them and cut out 4 more shapes; repeat with the second box of crusts.

9. 9

   Fill the pastries

   Put about 2 tablespoons of filling in the centre of one dough football and spread it slightly, leaving a 6 mm (¼-inch) border. Brush the border with egg wash, top with another dough football and press the edges to seal. Repeat with the remaining dough.

10. 10

    Seal and brush

    Crimp the edges with a fork, then brush the tops with egg wash.

11. 11

    Bake until golden

    Bake for 23–25 minutes, until golden brown.

12. 12

    Lay out round pies

    For round pies, unroll one pie crust. Arrange 7 tablespoons of filling around the edge of the pastry circle and 1 in the middle, leaving space between the portions.

13. 13

    Brush with egg

    Brush egg wash around the filling portions. Unroll the second crust and lay it over the first.

14. 14

    Cut round pies

    Press the top crust lightly around each mound of filling. Use a 7.5 cm (3-inch) round cutter to cut out pies with a mound of filling in the centre of each. If the pastry scraps have not been brushed with egg wash, reroll them to make 2 more pies.

15. 15

    Choose a shape

    The dough makes 16 football-shaped pies or 16–20 round pies, depending on whether you reroll the scraps.

16. 16

    Blend the crema

    Add the minced garlic, second can of undrained green chiles, green onions, cilantro, lime juice, avocado and sour cream to a blender. Blend until smooth, adding a pinch of salt if needed.

What are empanadas?

Empanadas are filled pastries found in many food traditions, with shapes and fillings that vary from place to place. This version takes a playful game-day approach, using ready-made pie crust and a savoury turkey filling.

Green chiles, taco seasoning and enchilada sauce bring a tangy, spiced flavour, while cheese adds richness. Football shapes make them party-ready, and the round option uses the same filling and dough.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 12g protein, 22g carbs, 14g fat.

The pastry supplies much of each serving’s carbohydrate and fat, while the turkey and cheese contribute most of the protein; oil, cheese and the avocado-sour cream crema also add fat. Serve an empanada with a green salad or fresh vegetables to balance the plate.

Build flavour in the filling

Turkey first: Brown it in the oil before adding the onion and garlic so the meat develops colour and the aromatics soften in the pan.

Green chile sauce: Taco seasoning and the first can of chiles season the meat, while enchilada sauce adds moisture. Give the sauce its full 5 minutes to thicken so the filling is easier to portion.

Cheese last: Let the filling cool to room temperature before mixing in the cheese. This also gives it time to cool before it goes onto the pastry.

Keep the pastry easy to handle

Cold pastry is easier to cut and seal than soft, warm dough. Work with one crust at a time and keep the scraps together for rerolling.

For footballs, a football cutter gives the most consistent outline; a flexible round cutter can also be bent into a football shape. For round pies, space the filling portions out so the cutter can pass between them.

Seal each pie well

A narrow border of dough around the filling leaves room to close the footballs without trapping filling at the edge. Brush that border with egg wash, lay on the second shape and press the dough together.

For round pies, brush egg wash around each mound before laying on the top crust, then press gently around the filling. Crimping the football edges with a fork helps close them; avoid pressing so hard that the pastry tears.

Look for a golden finish

Bake at 190°C for 23–25 minutes, checking towards the end of the range. The tops should look golden brown when the pies are ready.

The filling is cooked before it goes into the pastry, so the oven step is mainly about baking the crust through and browning it. Let the pies sit briefly after baking so the hot filling is easier to handle.

Make the green chile crema

Blend the second can of chiles with green onion, cilantro, lime, avocado, garlic and sour cream until smooth. Taste it at the end and add a pinch of salt only if needed.

The crema can be blended while the pies bake, or prepared ahead and chilled. Serve it alongside the empanadas for dipping.

Serve for a gathering

These pies work as a snack or a casual main, depending on how many you serve. A crisp green salad or a platter of fresh vegetables makes a simple side.

The round pies are a practical choice when you want to use the same filling without shaping each pastry into a football. The football version makes a playful centrepiece for a game-day spread.

Recipe notes & tips

• Let the filling cool completely before adding the cheese and assembling the pies.
• Keep the pastry scraps together and reroll them gently to avoid making the dough tough.
• Use a small spoon to portion filling evenly and leave a clear border for sealing.
• Press the edges firmly before crimping so the filling stays inside as the pies bake.
• Check the pies near the end of the 23–25-minute bake so you can take them out once golden.
• Blend the crema until smooth, then taste before deciding whether it needs salt.

Variations

• Round pies: Use a 7.5 cm (3-inch) cutter and follow the round-pie method instead of shaping footballs.
• Cheese choice: Use Monterey Jack or the listed cheddar and Jack mix in the filling.
• Milder dip: Serve a smaller amount of the green chile crema alongside each pie.
• Fresh side: Pair the pies with salad or sliced vegetables for a lighter accompaniment.

Common mistakes to avoid

• Filling the pies too generously: Leave a clear pastry border so the edges can seal.
• Using warm filling: Cool it to room temperature before adding the cheese and assembling.
• Skipping the egg wash: Brush it around the filling or pastry edges to help the dough seal.
• Rerolling the scraps too roughly: Gather them gently and roll only as much as needed to cut more shapes.
• Crowding the round fillings: Space the portions apart so the cutter can make separate pies.
• Baking by time alone: Use the stated 23–25 minutes as a guide and look for golden-brown pastry.

How to store

Refrigerate leftover baked empanadas in an airtight container for up to 3 days. Reheat in an oven until warmed through and the pastry is crisp; keep the crema chilled and use it within 2 days.

Frequently asked questions