Turkey Empanadas Grande

1 lb Ground Turkey
1 clove garlic, minced
1 cup onion, chopped
1/2 cup green pepper, chopped
2 cups tomatoes, chopped
1 tbs dried parsley
1 tsp dried cilantro
1 tsp cumin
1 tsp oregano
1/2 tsp red pepper flakes
1/8 tsp black Pepper
One 15 oz pkg refrigerated pie crusts
1 Egg white, beaten

Preheat oven to 400F. In a large skillet over medium-high heat, saute turkey, garlic, onion, and green pepper until turkey is no longer pink in color. Stir in tomatoes, parsley, cilantro, cumin, oregano, red pepper flakes, and black pepper. Stirring occasionally, cook over medium heat about 15 minutes, or until most of liquid is reduced.

Spray cookie sheet with non-stick oil. Unfold one pie crust in center of cookie sheet. Carefully spread one half of meat mixture to within 1 inch of one-half Pie crust.

Brush 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 and pierce top of crust to make holes to allow steam to escape. Repeat Steps 4 and 5 with remaining ingredients and pie crust.

Bake 20-25 minutes or until pastry is golden brown. To serve, cut each empanada into 4 wedges.

Serves 8

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Cajun Country -- New Iberia, Louisiana