Italian Turkey Empanada

1. 1

   dice up the mushrooms, green onions, and bell peppers to they are dicey. (i sometimes use a food processor)

2. 2

   Once you dice everything up, pour a little oil in a frying pan and saute the up.

3. 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. 4

   Once the meat is done and everything is mixed together put aside.

5. 5

   then take your Goya Discos (make sure they are thawed out), use a rolling pin to stretch them out a bit.

6. 6

   fill each disco with as much meat that you like, just make sure you have room to close it together.

7. 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. 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. 9

   take them out and place them on a paper towel so that the extra oil can drain off. let cool.

* Per serving · 4 servings · Values may vary.

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