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Granada turkey empanada

Yield: 8 servings

Ingredients:

• 1 lb Ground turkey
• 1 Clove garlic minced
• 1 c Onion chopped
• 1/2 Green bell pepper chopped
• 2 c Fresh 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
• 1 - 15 oz pkg refrigerated pie -crusts
• 1 Egg white

Instructions:

beaten Source: MAINPOUL.ZIP Preheat oven to 400 degrees. 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 green 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 vegetable oil. Unfold one pie crust in the center of the cookie sheet. Carefully spread one half the meat mixture to within 1" of one ha; f of pie crust. Brush exposed 1" of pie crust with egg white. Encase meat by folding other half of pie crust over meat mixture. 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.

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