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Granada Turkey Empanada

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GRANADA TURKEY EMPANADA
 Categories: Poultry, Mexican
      Yield: 8 Servings
 
      1 lb Ground turkey
      1    Clove garlic, minced
      1 c  Onion, chopped
    1/2    Green bell pepper, chopped
      2 c  Fresh tomato, chopped
      1 tb Dried parsley
      1 ts Dried cilantro
      1 ts Cumin
    1/2 ts Oregano
    1/2 ts Red pepper flakes
    1/8 ts Black pepper
      1    - 15 oz pkg refrigerated pie
           -crusts
      1    Egg white, beaten
 
  Source: MAINPOUL.ZIP
  
  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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