• 5/7 Nat'l Empanada Day 1

    From Dave Drum@1:3634/12 to All on Tue May 7 17:58:00 2024
    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

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