Ingredients:
1 lb Ground turkey
1 Clove garlic, minced
1 cup Onion, chopped
1/2 Green bell pepper, chopped
2 cup Fresh tomato, chopped
1 tbsp Dried parsley
1 tsp Dried cilantro
1 tsp Cumin
1/2 tsp Oregano
1/2 tsp Red pepper flakes
1/8 tsp Black pepper
1 - 15 oz pkg refrigerated pie
-crusts
1 Egg white, beaten
Instructions:
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.
Servings: 8
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