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Turkey Empanadas
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| Artist: |
_ |
| Categories: |
Appetizers, Ethnic, Mexican, North American, Poultry, South American, Turkey |
| Yield: |
15 |
| Rating: |
0 |
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Ingredients:
| | Pastry: | | 3
| cups | All Purpose Flour | | 1/2
| tsp | salt | | 6
| tbsp | margarine | | 6
| tbsp | shortening | | 2
| tbsp | cold water | | | Filling: | | 400
| grams | ground turkey | | 1
| tbsp | cooking oil | | 1
| cup | chopped onion | | 1/2
| cup | chopped green bell pepper | | 2
| cups | chopped fresh tomato | | 1
| tsp | cumin | | 1
| tsp | oregano | | 1
| tsp | dried parsley | | 1
| | dash ground black pepper |
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Procedures:
| 1 | For the filling, in askillet, pan-fry ground turkey and chopped onion in oil until turkey is cooked. | | 2 | Add chopped onions and bell pepper, cumin, oregano and parsley. Cook for 10 minutes until most liquid has evaporated. | | 3 | Season with salt and pepper, set aside. | | 4 | For the pastry: mix flour with margarine, salt, shortening, and water. Knead well and let it rest for 30 minutes. | | 5 | Cut dough into circles (8 cm diameter approx.) | | 6 | Place a tablespoon of filling on the middle part of the pastry. | | 7 | Fold pastry to make a half circle and crimp at the edges. | | 8 | Deep fry in hot oil until golden. |
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