Recipes

Mini Turkey Empanadas

1 tbsp olive oil

1 cup red bell pepper diced ½ cup onion minced
¼ cup garlic minced
2 tsp each ground fennel, dried oregano, chili powder, cumin and paprika
1 tsp each cayenne pepper and ground cinnamon
8 oz ground turkey breast
2 cups shitake mushrooms sliced
2 tbsp Mexican chocolate chopped
⅓ cup dry sherry
1 package Goya Empanada Shells frozen and thawed according to package

1. Preheat oven to 400.
2. Sauté bell pepper, onion, garlic and spices in1tbsp oil, at med-high heat, 3 minutes.
3. Add turkey and sauté until browned. Stir in mushrooms, chocolate & sherry; cook until liquid is absorbed, 6 minutes.
4. Off the heat add:
   1 can hominy, drained 15oz
   1 cup chopped fresh cilantro
   ˝ cup green olives pitted & chopped
   salt to taste
   Set aside.
5. Cut one empanada shell in half. Moisten edge with water add filling in center, fold in half and seal edges with a fork.
6. Cut one empanada shell in half. Moisten edge with water add filling in center, fold in half and seal edges with a fork.
7. Brush the tops with 1 egg beaten with 1 tbsp water.
8. Bake at 400 degrees 12-15minutes or until puffed and golden. Makes 20 mini empanadas .

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