Granada Turkey Empanada

Recipe Ingredients

1 lb	454g / 16oz	Ground turkey
1		Garlic - minced
1 cup	62g / 2.2oz	Onion - chopped
1/2		Green bell pepper - chopped
2 cups	125g / 4.4oz	Fresh tomato - chopped
1 tablespoon	15ml	Dried parsley
1 teaspoon	5ml	Dried cilantro
1 teaspoon	5ml	Cumin
1/2 teaspoon	2.5ml	Oregano
1/2 teaspoon	2.5ml	Red pepper flakes
1/8 teaspoon	0.6ml	Black pepper
1		Refrigerated pie crust
1		Egg white - beaten

Recipe Instructions

Preheat oven to 400F. 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.

Source:
Cooking Light, Jan/Feb 1998

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