| previous | next |
Title: Granada Turkey Empanada
Categories: Poultry Mexican
Yield: 8 Servings
| 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, 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.
| previous | next |