Text 3482, 58 rader
Skriven 2013-08-14 08:13:12 av Dave Drum (1:261/38)
Ärende: Chile 3666
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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

  Preheat oven to 400øF/205øC.

  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.

  Serves 8.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Do you think it could have been the sausage? - last words of Paul Claudel

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)