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Granada Turkey Empanada

1 lb ground turkey
1 clove garlic, minced
1 cup onion, chopped
1/2 green bell pepper, chopped
2 cup fresh tomato, chopped
1 tablespoon dried parsley
1 teaspoon dried cilantro
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon red pepper flakes
1/8 teaspoon black pepper
1 egg white, beaten
15 oz package (4) deep dish pie crusts; thawed

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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