EMPANADAS D'ESPAGNE
2 tablespoons olive oil
1/2 cup each finely chopped onion and green bell pepper
1/2 pound ground turkey
1 teaspoon garlic powder
1 teaspoon ground annatto or paprika
1/2 teaspoon each ground cumin, oregano leaves and thyme leaves
1/2 cup tomato sauce
2 tablespoons each slivered almonds, chopped pitted green olives and raisins
2 packages (15 ounces each) refrigerated piecrusts (4 crusts)
Heat oil in large skillet on medium-high heat. Add onion and bell pepper; cook 3-4 minutes or until tender, stirring occasionally.
Add turkey; cook and stir until no longer pink.
Stir in garlic powder, annatto, cumin, oregano, thyme and tomato sauce. Reduce heat and simmer 2-3 minutes. Stir in almonds, olives and raisins.
Prepare crusts as directed on package. On lightly floured surface, press out each crust into 12-inch circle.
Using a 4-inch round cutter, cut each into 6 circles. Spoon 1 tablespoon of filling onto half of each circle. Moisten edges of each with water. Fold in half; press edge with a fork to seal. Place 2 inches apart on ungreased baking sheets. Pierce top of each with fork to vent.
Bake in preheated 350-degree oven for 25 minutes or until light golden brown. Serve warm.
Makes 24 empanadas
Source: McCormick |