MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Granada's Turkey Empanada
Categories: Poultry, Latino, Pastry, Chilies
Yield: 8 Servings
1 lb Ground turkey
1 cl Garlic; minced
1 c Onion; chopped
1/2 lg Bell pepper; chopped
2 c Tomato; chopped
1 tb Dried parsley
1 ts Dried cilantro
1 ts Cumin
1/2 ts Oregano
1/2 ts Red pepper flakes
1/8 ts Black pepper
15 oz Pkg refrigerated pie crusts
1 Egg white; beaten
Set oven @ 400ºF/205ºC. In a large skillet, over medium
heat, saute turkey, garlic, onion and green bell pepper
until turkey is no longer pink in color, onions are
transparent and bell peppers are tender-crisp.
Stir in tomatoes, parsley, cilantro, cumin, red pepper
flakes and black pepper. Stirring, occasionally, cook
over medium heat about 15 minutes or until liquid is
reduced.
Spray cookie sheet with non stick cooking spray. Unfold
one pie crust in the center of the cookie sheet.
Carefully spread one half the meat mixture to within 1"
of one half of pie crust. Brush exposed 1" of pie crust
with egg white.
Encase meat by folding other half of pie crust over meat
mix. Using a fork, press edges of crust together. Pierce
top of crust to make vent holes, allowing steam to
escape.
Repeat steps with remaining ingredients and pie crust.
Bake for 20 to 25 minutes or until pastry is golden
brown.
To serve, cut each empanada into 4 wedges.
Serves 8.
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... In wilderness so remote it has no cell phone coverage skeeters are hatching.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)