MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Granada's Turkey Empanada
 Categories: Poultry, Latino, Pastry, Chilies
      Yield: 8 Servings
 
      1 lb Ground turkey
      1 cl Garlic; minced
      1 c  Onion; chopped
    1/2 lg Bell pepper; chopped
      2 c  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
 
  Set oven @ 400°F/205°C. 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 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 cooking spray. Unfold
  one pie crust in the center of the cookie sheet.
  Carefully spread one half the meat mixture to within 1"
  of one half of pie crust. Brush exposed 1" of pie crust
  with egg white.
  
  Encase meat by folding other half of pie crust over meat
  mix. 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.
  
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