| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Mexican |
Poultry, Mexican |
8 |
Servings |
INGREDIENTS
| 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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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