INGREDIENTS

INSTRUCTIONS

Saute turkey in heavy large nonstick skillet over medium heat until cooked
through and brown, breaking up meat with fork, about 5 minutes. Using
slotted spoon, transfer turkey to small bowl. Add onion to drippings in
skillet and saute until light brown, about 7 minutes. Return turkey and any
juices to skillet. Add tomato sauce and Cajun seasoning; simmer until
mixture is almost dry, stirring occasionally, about 8 minutes. Season with
salt and pepper. Cool completely. Mix in cheese. (Can be prepared 1 day
ahead. Cover and chill.)
On lightly floured surface, roll out 1 biscuit dough piece to
4-inch-diameter round. Place 1 tablespoon filling on round. Brush half of
dough edge with beaten egg. Fold dough over filling to create half circle
and seal edges by pressing with tines of fork. Set empanada on baking sheet
and cover with damp cloth. Repeat with remaining biscuits and filling.
Pour oil to depth of 1/2 inch into heavy large skillet. Heat oil over
medium-high heat to 350F. Fry empanadas in batches until golden brown,
about 2 minutes per side. Transfer to paper towels. Serve warm or at room
temperature.
Makes about 30.
Bon Appetit June 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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