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. 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

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spinach Empanadas
Categories: Pork, Vegetables, Pastry, Cheese, Greens
Yield: 60 Servings

MMMMM---------------------------PASTRY--------------------------------
16 oz Cream cheese; softened
3/4 c Butter; softened
2 1/2 c Flour
1/2 ts Salt

MMMMM--------------------------FILLING-------------------------------
1/4 c Onion; fine chopped
3 cl Garlic; minced
4 sl Bacon; cooked, crumbled
1 tb Bacon dripping
10 oz Spinach; thawed, drained
1 c Cottage cheese
1/4 ts Pepper
1/8 ts Nutmeg; ground
1 lg Egg; beaten

In a large mixing bowl, beat the cream cheese and butter
till smooth. (Use a stand mixer, since the mixture is
heavy.) Gradually add in the flour and salt. Lightly
knead the dough by hand. Cover with plastic wrap and
refrigerate for 3 hours.

In a medium skillet, cook the onion and garlic in bacon
dripping until the onion is tender but not brown. Mix in
the bacon, spinach, cottage cheese, pepper, and nutmeg;
let the mixture cool.

Set the oven @ 450oF/230oC. Roll out the pastry on a
floured surface to a thickness of 1/8". Cut 3" circles
in the pastry, place 1 teaspoon of the filling in each
circle, just to one side of the center. Moisten the edge
of the circle with the egg, fold the dough over the
filling to make a semicircular empanada. Seal the edges
with fork tines, and poke the top of each pastry with a
fork to make a vent.

Put the empanadas on an ungreased cookie sheet, brush
their tops with egg, and bake for 10 to 12 minutes or
until golden.

Makes 60 empanadas.

From: tak@bushrat.jpl.nasa.gov (Tom Kreitzberg)

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... Of all the people I have met, you're certainly one of them.
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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)