Theresa, when I was getting together birthday menus I typed this into MasterCook for consideration. Although it didn't make the final cut, it was still printed and put into the "short-term to-try" binder... Is this the one you need?
* Exported from MasterCook *
Turkey Empanadas with Mushrooms and Mole6 servings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 cup diced red bell pepper
1/2 cup minced onion
1/4 cup minced garlic
2 teaspoons ground fennel
2 teaspoons dried oregano
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon ground cinnamon
8 ounces ground turkey breast
2 cups shiitake mushrooms -- sliced
2 tablespooons Mexican chocolate -- chopped (can sub 2 tablespoons of semisweet chocolate, 1/2 teaspoon ground cinnamon, drop of almond extract, drop of vanilla extract)
1/3 cup dry sherry
15 ounces hominy
1 cup chopped cilantro
1/2 cup green olives -- pitted, chopped
Filling Heat the olive oil in a large nonstick skillet and saute the bell pepper, onion, garlic, and spices for 3 minutes. Crumble in the ground turkey and stir until browned. Add mushrooms, chocolate, and sherry and continue to cook and stir until the liquid is absorbed. Remove from heat, add hominy and olives and set aside.
Preheat the oven to 400F.
Dough2 1/4 cups all-purpose flour
1/2 cup unsalted butter, cubed
1 teas kosher salt
1/2 teas sugar
1/3 cup cold water
1 egg
1 egg beaten w/ 1 T water to brush tops
1/4 cup raw pepitas, chopped
paprika
kosher salt
Pulse the flour, butter, sugar, and salt in a food processor until crumbly. Add 1/3 cup cold water and egg and pulse until the dough forms a ball.
Divide dough into 6 balls and roll each, on a floured surface, into a 7" disk.
Line a baking sheet with parchment. Divide filling between the circles, about 1/2 cup in the center of each. Brush the edges with water-moistened fingers, fold the empanada over into a half-circle, trim edges if necessary, and use a fork to seal. Using a wide spatula, transfer the empanadas to the parchment-lined sheet. Brush the tops with the beaten egg and water mixture, then sprinkle with the pepitas; dust with salt and paprika.
Bake until golden, about 30 minutes.
Source:
"CAH Issue #64"
NOTES : Um, only 1 empanada per serving??? Really????
and, I must add,
GO PENS!!!!