Turkish Empanada

I am thrilled to announce that Dishtales is now officially registered at the chamber of commerce…we’re in business! 🙂 If you follow our Instagram (click here) you’d know that we added something really cool to the Dishtales portfolio, namely catering. That’s right, all the yummy dishes on the blog can now be delivered too! The last couple of weeks have been quite hectic with meetings, setting up the business and brainstorming on some exciting new post ideas for you all to enjoy. Nevertheless, it’s always important to celebrate milestones and what goes best with champagne…? FOOD!

Dishtales Turkish Empanadas Blog Photos (2 of 6)

I can tell you a long story about empanadas, but to be honest I think the word that needs explanation most here is ‘Turkish’, right? So before my South American foodies get angry, let me explain how this delicious dinner/snack came about. I was going through my fridge and thinking what to cook. There was some minced lamb, veggie leftovers and fresh cilantro (coriander). I’ve been practising my baking skills lately and came up with an easy recipe for Corn Dough (scroll down for the recipe!). Of Course there was some moral doubt to making Turkish Empanada, as this is a typical South American dish. Nevertheless, I couldn’t resist! 🙂 The flavors of lahmacun spices turn the empanada filling into a spicy blend that will make your neighbours knock on your door (with a smile!). On top of that, the dough doesn’t even need to rest, so you can put these bad boys on table in no time! Very curious who’ll try this recipe and without really intending it, I’m kinda hoping for a little empanada revolution…happy cooking and make sure to comment below!

Turkish Empanadas


  • Serving 6-8 Turkish Empanadas
  • 200 gr minced lamb (or beef)
  • 1 red onion (diced)
  • 1 red bell pepper (diced)
  • 1 red pepper (deseeded and chopped finely)
  • some freshly chopped cilantro (coriander)
  • 2 tsp lahmacun spices (buy this at your local middle eastern grocery store!)
  • 1 tsp ground paprika
  • salt & pepper
  • Corndough Recipe:
  • 100 gr flower (plain all purpose)
  • 40 gr polenta (extra fine!)
  • 60 gr butter (unsalted)
  • 1 egg
  • 2 tbsp cold water
  • a pinch of salt


  1. Pre-heat oven to 200C/400F
  2. We start with frying all ingredients for the stuffing (5-10 minutes, low-medium heat).
  3. Add the spices and fry for another 2 minutes. Set aside and mix through some of the fresh cilantro (coriander).
  4. Mix all dry ingredients for the Corn Dough.
  5. Toss in the egg and knead the butter into the dough (2-3 minutes or until crumbly result)
  6. Gently drip in the water while continuing kneading until you have a nice and firm Corn Dough.
  7. Toss some flower on your working table and roll out your dough as thin as possible (approx. 3-4 mm). With a large, round shape (be creative here!) cut out rounds. Excess dough may be re-kneaded and rolled out for more empanadas!
  8. Now let's start filling 'em up! You can see how I do this on the pictures above, however, my tip is to never overdue it. 2/3 teaspoons of filling should be enough. We don't want our empanadas to fall apart!
  9. Close the empanadas (like envelopes) and gently push the top of a fork into the edges to close them up. Gently place the empanadas on a baking sheet and brush some (beaten) egg over them.
  10. Bake your delicious Turkish Empanadas in the pre-heated oven for about 20-25 minutes (or until golden brown). Check regularly!
  11. Best served with some fresh salsa (snack) or with a salad (dinner)


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