Gluten-Free Empanadas with Ground Turkey and Vegetables

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and carrot and cook until softened, about 5-7 minutes.

Add ground turkey to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess grease.

Stir in garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute more, until fragrant.

Add the thawed peas to the turkey mixture and stir to combine. Remove from heat and let cool slightly.

Roll out the gluten-free empanada dough (if needed, slightly flour the surface with gluten-free flour). Use a round cookie cutter (about 4-5 inches in diameter) to cut out circles.

Place a spoonful of the turkey and vegetable filling in the center of each circle.

Brush the edges of the dough with water. Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal. You can use a fork to crimp the edges for a decorative touch and extra seal.

In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the tops of the empanadas with the egg wash.

Bake for 20-25 minutes, or until golden brown.

Let the empanadas cool slightly before serving.