---------- Recipe via Meal-Master (tm) v8.03
  
       Title: Granada turkey empanada
  Categories: Poultry, Mexican
       Yield: 8 servings
  
       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
       1    - 15 oz pkg refrigerated pie
            -crusts
       1    Egg white, beaten
  
   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.
  
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