Terrific Tuesday Tea: Turnover (Empanadas)












Tuesday’s turnovers are easy for you and the kids to make together. Serve with steamed vegetables or salad.



  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 tablespoons minced fresh parsley
  • Bag of cooked ham, chopped
  • 2 tablespoons bread crumbs
  • Shredded Cheddar cheese
  • 2 tablespoons sour cream
  • 1 large egg, lightly beaten
  • Pinch of black pepper
  • 1 package empanada wrappers (we used Goya brand) or 2 packages
  • Frozen puff pastry shells, thawed
  • Egg wash made from 1 large egg lightly beaten, combined
  • with 1 tablespoon water




  1. In a medium skillet, heat the oil using a medium heat.
  2. Add the onion and parsley, and cook, stirring occasionally, until the onion is transparent, (about 3 minutes).
  3. Remove the skillet from the heat, transfer the mixture to a medium-size bowl, and allow it to cool.
  4. Add ham, bread crumbs, cheese, sour cream, egg, and a pinch of black pepper to the bowl, and mix well.
  5. Get the Kids To:
  6. Place 2 big tablespoons of filling in the center of a turnover wrapper and lightly moisten the edge of the circle with the egg mixture.
  7. Fold the pastry in half and press the edges firmly to seal.
  8. Crimp the edge with a fork dipped in flour and pierce the top with the fork to allow steam to escape.
  9. Repeat with the remaining wrappers and filling.
  10. Refrigerate the empanadas for 30 minutes or freeze for later use.
  11. Heat the oven to 190°c.
  12. Brush the turnovers with the egg wash and bake them on a parchment-lined baking sheet in the oven until golden, about 20 to 25 minutes.
  13. Allow the empanadas to cool for a few minutes before serving.

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