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Southwest Empanada

1 pound Ground Turkey
1 whole Onion, Small, Diced
2 cloves Garlic, Minced
1 teaspoon Cumin
1 teaspoon Coriander
1 teaspoon Chili Powder
1/4 teaspoons Chili Flakes, More To Taste If You Like Heat!
1 pinch Salt To Taste
1/2 cans (6 Oz. Can) Tomato Paste
1/2 whole Red Bell Pepper, Small Diced
1/2 whole Zucchini, Small Diced
1- 1/2 cup Shredded Cheddar Cheese (optional)
1 package Puff Pastry, Defrosted 40 Minutes At Room Temperature
1 whole Egg (for Egg Wash)


Brown the ground turkey in a tablespoon of oil (vegetable/olive oil) at medium-high heat until mostly cooked through. Add the onion, garlic, and spices and cook for 4 minutes longer. Add the tomato paste, bell pepper, and zuchini, and cheese, stir to combine, remove from heat. When pastry dough is thawed, dust work surface lightly with flour and roll the first sheet slightly. Cut 3 circles in the dough and add 1 teaspoon 1 1/2 teaspoons of the mixture to the center of each circle. Wipe the edges with a bit of water, fold over to make a half-moon shape and seal by crimping with a fork. Repeat with remaining sheet (should make about 20). Whisk one egg with a bit of water and brush all empanaditas and place on baking sheet. Either bake right away at 375F for 15 minutes or freeze (for up to a month) and bake when needed. Additional options: Add black beans and/or cilantro to the mixture (I would have but I didnt have any). Serve with sour cream and a smooth guacamole.

Source: tastykitchen.com