Didi’s Ground Turkey, Garlic & Sofrito Empanadas

turkey empanadas

This recipe for empanadas with sofrito and ground turkey is a celebration of Didi Reeves’ Puerto Rican family roots. She spent some years living in Panama and learned to love the local empanadas. This recipe represents the magical combination of both destinations in her life and cooking.

Un ingrediente importante that sets Didi’s empanadas apart and makes them super Boricua is sofrito. When we were baking these empanadas in the Familia Kitchen test cocina, we can attest her use of sofrito, chicken bouillon and sazón makes these empanadas abuela-cooking worthy and packed a punch when it came to sabor.

Ready to make some Puerto Rican-style turkey empanadas?

Didi’s Ground Turkey, Garlic & Sofrito Empanadas

4 from 8 votes
Recipe by Didi Reeves Cuisine: Puerto Rican


Prep time


Cooking time




  • 1 Tbsp 1 cooking oil,

  • 1 lb 1 ground turkey

  • 1/4 cup 1/4 tomato sauce

  • 2 Tbsp 2 sofrito

  • 1 packet 1 sazón

  • 1 cube 1 chicken bouillion

  • 1 Tbsp 1 garlic, minced

  • 1 package 1 disc dough for turnovers


  • Preheat oven to 375°.
  • Brown ground turkey in your favorite cooking oil.
  • Once browned, add all the ingredients—except the dough.
  • Let the turkey mixture cool completely.
  • Lay out your discs of dough on a counter on your baking tray.
  • Spoon 2 Tbsp into the center of each round dough disc. Fold to create a half moon and seal the newly closed dough edge with a fork.
  • Bake at 375 degrees 18 to 22 minutes until golden brown.


  • Didi uses Goya disc dough for her empanadas.
Saute the turkey meat with minced garlic, chicken bouillon and sofrito.

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