1 lb GROUND TURKEY
1 c chopped sweet onion
1/2 c chopped green bell pepper, seeded
1 Clove garlic, minced
16 oz canned crushed tomatoes, drained
1 tbsp dried parsley flakes
1 tbsp fresh cilantro
1 tsp ground cumin
1/2 tsp dried oregano leaves
1/2 tsp crushed red pepper
1/8 tsp black pepper
2 (15-oz) packages refrigerated pie crusts
Vegetable cooking spray As needed
Fresh cilantro sprigs As needed
In large nonstick skillet over medium-high heat, sauté turkey, onion, green pepper and garlic 5 to 6 minutes or until turkey is no longer pink and vegetables are tender.
Stir in tomatoes, parsley, cilantro, cumin, oregano, pepper flakes and black pepper. Reduce heat to medium and cook 10 to 15 minutes, stirring constantly, or until any liquid is evaporated. Remove skillet from heat and allow to cool.
Using 3-inch round biscuit cutter, cut 12 rounds from each of the four pie crusts, combining remaining crust to yield 48 rounds.
Spoon heaping teaspoon of filling in center of each round. Fold each pastry in half and pinch edges together to seal. Place empanadas on two cookie sheets (10 x 15-inch) lightly coated with vegetable cooking spray.
Bake in a preheated 400 degree F oven for 15 to 20 minutes or until mini empanadas are golden brown.
Garnish with additional cilantro sprigs.
NOTE: Yields 24 servings with 2 empanadas per serving.
194 Total Calories
12 g Total Fat
56 % Daily Total Fat
24 g Cholesterol
226 mg Sodium
18 g Total Carbohydrates
4 g Protein