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Turkey and Caramelized Onion Jam Stuffed Empanadas

Yield: 15 servings | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes


Empanada Filling:

  • 2 Tbsp. butter
  • 1 cup turkey, ½-inch cubes, diced
  • 2 Tbsp. dried figs, ½-inch cubes, diced
  • 1 cup button mushrooms, minced
  • 3 Tbsp. caramelized onions
  • 2 Tbsp. Holland House® Marsala Cooking Wine
  • salt, to taste
  • pepper, to taste
  • empanada dough (recipe below)
  • 1 egg, beaten
  • Cranberry Orange Marsala Dipping Sauce (recipe below)


Empanada Dough:


Cranberry Orange Marsala Dipping Sauce:

Shop Ingredients


  1. For empanada filling: Heat oven to 350ºF.
  2. In pan, heat butter; add turkey, figs, mushrooms and caramelized onions.
  3. Deglaze pan with Holland House® Marsala Cooking Wine; season with salt and pepper, and cool.
  4. Roll out dough ⅛- to ¼-inch thick and cut into 15 (3-inch) circles.
  5. Brush egg on entire disc of dough, eliminating any air bubbles, and place 1 Tbsp. filling in center of each circle. Fold dough in half and crimp with fork; prick top with toothpick to let steam out.
  6. Place empanada on greased sheet tray and brush with remaining egg; bake 15 minutes until golden brown.
  7. Place on plate and serve with Cranberry Orange Marsala Dipping Sauce.
  8. For empanada dough: Sift flour and salt.
  9. Cut butter into small cubes and blend into flour.
  10. Whisk together egg, ice water and vinegar. Add egg mixture to flour and mix until just incorporated.
  11. On table, knead dough; wrap and chill 1 hour.
  12. For dipping sauce: Mix all ingredients thoroughly.