Mexicitos: Zesty Mex-Italia Empanadas

Rating: 51

Cook Time: 10 minutes

Yield: 40 empanadas

Ingredients

1 1/4 pounds ground turkey
15 ounces tomato sauce
2 teaspoons chili powder
2 teaspoons dried oregano, crushed
1 teaspoon garlic powder
1 tablespoon fresh cilantro
2 packages refrigerated buttermilk biscuits (20 total)
salsa for accompaniment

Instructions

For filling, cook ground turkey in large skillet until brown. Stir in tomato sauce, chili powder, oregano, and garlic powder. Bring to boil, then reduce heat. Simmer uncovered for 5 minutes. Remove skillet from heat and stir in cilantro.

Preheat oven to 350F degrees. Lightly grease a large baking sheet and set aside. Separate biscuits, then cut each biscuit in half horizontally. On lightly floured surface, roll each piece of biscuit into 4-inch circle. Place about 1 tablespoon filling onto half of each circle. Brush edges with a little milk. Fold dough in half over filling and press edges with fork tines to seal. Place filled turnovers 1 inch apart on prepared baking sheet. Brush top with milk.

Bake for 10 to 12 minutes or until golden. Immediately remove from baking sheet and cool slightly on wire rack. Serve warm. If desired, serve with salsa for dipping.

http://bakedchicago.com/mexicitos/