Easy Turkey Empanadas

Easy Turkey Empanadas
Time:  Prep: 10 minutes   Cook: 20 minutes   Total Time: 30 minutes
2 rolls Pie Crust
1 lb. Ground Turkey
1Medium Onion chopped fine
1 Bell Pepper chopped fine
3 cloves garlic minced
1 tsp Ground Cumin
1tsp Chili Powder
1 tsp salt
1 tsp pepper
1 tsp oregano
1 can tomato paste
2 tsp olive oil
1 egg yolk
On cutting board, roll pie crust out flat.  Using a 4 in diameter circle (I used a large mug), press out as many circles as possible.  (I was able to get 5 circles from each crust)
Repeat with second crust
Place circles in refrigerator while you prepare the filling.
In a large skillet over medium heat, brown turkey.  Drain and transfer to a bowl.
In same skillet, saute onion, garlic and pepper until soft and onions are translucent.
Return Turkey to skillet, add cumin, chili powder, oregano, tomato paste, salt and pepper.  Cook over medium heat about 1 - 2 minutes.  Set aside.
Separate egg yolk from white and break yolk into a bowl
Lay a dough circle on cutting board, "paint" edge of circle with egg yolk.
Scoop 1 tbsp. of filling onto circle, fold over and press edge with fork to seal. 

Repeat until all empanadas are filled. 

Place empanadas in freezer until oil is heated.  It will only be a few minutes in the freezer but the empanadas will brown easier without burning if they are cold.

Heat oil in pot or fryer to 350°.  Use a thermometer if you have one.  Too hot and your food will burn, too cool and it won't cook through.

 Cook empanadas in oil for 4 - 5 minutes.  Drain on paper towels.


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