| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Mexican | Mexican, Poultry, Turkey, Appetizers, Ethnic | 24 | Servings |
INGREDIENTS
| 1/2 | c | Ground Turkey |
| 1/4 | c | Cilantro, chopped |
| 1/4 | c | Green onions, chopped |
| 2 | tb | Mole sauce |
| 1/8 | ts | Salt |
| 2 | Puff pastery sheets | |
| 1 | Egg, beaten with 2 T water |
INSTRUCTIONS
Preparation Time: 20 minutes Cooking Time: 10 minutes [Note: serving size is the number of peices this recipe will yield, not the number of people it will serve.] 1. Combine filling ingredients together in a small bowl. 2. Heat oven to 350 degrees. 3. If necessary, roll out puff pastery slightly to be able to cut 12 3-inch circles from each sheet using a cookie cutter or the rim of a glass. 4. Place 1 T of filling on half of a puff pastry circle. Brush entire edge of circle with egg mixture. Fold pastry over yo form half-moon and grimp edges clsed with a fork. Repeat with ther rest of the circles. 5. Brush pstreis with remaining egg wash. Bake until golden brown, about 10 minutes. [Another Note: I assume the ground turkey is "Cooked Turkey" ground up, not the hamburger like stuff you get in the stores.] This is another one of those recipes from the Chicago Tribune Magazine (11/14/93). This one provided by "Entertaining Co." as part of the menu for a cocktail party for 100 hosted by a business executive thanking her clients at her home in Chicago. Posted by Bud Cloyd From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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