My Recipes


User: nnss

Yield: 8 servings

Categories: mexican, poultry

amount unit name
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
25 minutes or until pastry is golden brown. to serve, cut each
empanada into 4 wedges. serves 8.


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 inch of one ha; f of pie crust. Brush exposed 1 inch 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