Turkey Empanadas Grande




1 Clove garlic, minced

1 c onion, chopped

1/2 c green pepper, seeded and chopped

2 c tomatoes, chopped

1 tbsp dried parsley

1 tsp dried cilantro

1 tsp cumin

1/2 tsp oregano

1/2 tsp red pepper flakes

1/8 tsp black pepper

1 Package (15 oz) refrigerated pie crusts

1 Egg white, beaten

1 avocado, peeled and sliced

1/4 sweet red onion, thinly sliced

Fresh cilantro As needed



In a large skillet over medium-high heat, saute turkey, garlic, onion, and green pepper until turkey is no longer pink in center.

Stir in tomatoes, parsley, cilantro, cumin, oregano, red pepper flakes, and black pepper. Stirring occasionally, cook over medium heat about 15 minutes or until most the liquid is reduced.

Spray cookie sheet with non-stick oil. Unfold one pie crust in center of cookie sheet. Carefully spread one half of turkey mixture to within 1-inch of one-half pie crust.

Brush 1 inch of pie crust with egg white. Encase turkey by folding other half of pie crust over turkey. Using a fork, press edges of crust together and pierce top of crust to make holes to allow steam to escape.

Repeat steps 4 and 5 with remaining ingredients and pie crust. Bake at 400 degrees F. 20 to 25 minutes.

To serve, cut each empanada into 4 wedges. Garnish with avocado, red onion and cilantro.

Nutrition Facts

353 Total Calories

21 g Total Fat

53 % Daily Total Fat

38 g Cholesterol

374 mg Sodium

28 g Total Carbohydrates

13 g Protein