Italian Turkey Empanada

• 1/2 lb Ground Turkey Meat (preferably sausage meat)
• 1 large portabella mushroom chopped up
• 1 bell pepper
• 1 green onion
• Goya Discos Pastry Dough
• Vegetable cooking oil
• 1 cup chicken or vegetable broth (optional)

1. dice up the mushrooms, green onions, and bell peppers to they are dicey. (i sometimes use a food processor)
2. Once you dice everything up, pour a little oil in a frying pan and saute the up.
3. after they start to cook up a little bit add the ground turkey. some people think turkey is dry so add the broth to give it a little moisture and flavor.
4. Once the meat is done and everything is mixed together put aside.
5. then take your Goya Discos (make sure they are thawed out), use a rolling pin to stretch them out a bit.
6. fill each disco with as much meat that you like, just make sure you have room to close it together.
7. once you have filled the disco up fold into a half moon. wet the edges so that it would stick together. Also its best when you press on the edges with a fork on both sides to keep from opening.
8. fill a frying pan half way full with oil (deep fryers are better). once the oil gets hot drop the empanadas in let them fry. it should not take more then a minute or so. let them turn golden brown.
9. take them out and place them on a paper towel so that the extra oil can drain off. let cool.

ground turkey meat, portabella mushroom, bell pepper, green onion, discos pastry dough, vegetable cooking oil, chicken

Taken from www.epicurious.com/recipes/member/views/italian-turkey-empanada-50106660 (may not work)