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Turkey Empanadas with BBQ-Cranberry Sauce

Turkey Empanadas with BBQ-Cranberry Sauce recipe
photo by:kraft
Looking for post-Thanksgiving recipes? Ready-to-use pie crusts make it easy to put together these awesome Turkey Empanadas with BBQ-Cranberry Sauce.
40 min
1 hr 20 min
8 servings

What You Need

cups   sliced onions
cup  water
cups   shredded cooked turkey
cup  KRAFT Original Barbecue Sauce, divided
cup  chopped cooked sweet potatoes
pkg.   (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
 egg, beaten
cup  cranberry sauce

Make It

HEAT oven to 375ºF.

COOK onions in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring occasionally. Add water; cover. Simmer on medium heat 10 min. or until onions are caramelized and water is cooked off, stirring occasionally. Cool slightly.

COMBINE turkey, 1/2 cup barbecue sauce, potatoes and onions.

ROLL each pie crust on lightly floured surface to 13-inch round; cut into 4 wedges. Spoon about 1/3 cup turkey mixture onto center of each wedge. Brush rounded edge with egg. Bring point of each dough wedge over filling to rounded edge; gently press top to remove excess air. Crimp edges to seal, completely enclosing filling. Place on parchment-covered baking sheet; bend each into crescent shape. Brush with remaining egg.

BAKE 30 min. or until golden brown. Meanwhile, cook remaining barbecue sauce and cranberry sauce in saucepan until warmed.

SERVE empanadas with sauce.

Kraft Kitchens Tips

Special Extra
For a smoky and spicy kick, mix barbecue sauce with 2 Tbsp. chopped canned chipotle peppers in adobo sauce before using as directed.
Prepare using shredded cooked chicken.
For Even Baking
For even baking of these flavorful empanadas, rotate the baking sheet halfway through the 30-min. baking time.
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