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1 lb. ground turkey
1 packet taco seasoning (and whatever water the packet directions say)
1 tsp. cinnamon
2 tsp. capers
1/2 c. EggBeaters
4 pie crusts
These little pastry pocket tacos are a big hit at a party. Just a little nibble - serve with sour cream, guacamole, or salsa to dip in.
Yield: about 6 doz.
In a skillet, brown ground turkey until no longer pink. Add taco seasoning and follow the packet directions. Stir in cinnamon and capers. Simmer a few minutes, then remove from heat and set aside to cool.
Use a 3-inch biscuit cutter (or the top of a glass) to cut circles from the pie dough. (Go ahead and use refrigerated pie crusts; forming all these little empanadas takes some time. I personally give you permission to use a shortcut.) When you've cut as many circles as you can from the crust, ball up the dough and re-roll it. I got about 18 rounds from a crust.
Take a round of pie dough and brush the edges with water (to help it stick together). Fill with about a teaspoon of filling. Fold round in half over the dough. Press the edges with the tines of a fork. Poke the fork tines once into the "belly" of the dough to vent. Place on baking sheet.
These can be fairly close to each other on the baking sheet, but not touching.
Brush with EggBeater (or beat an egg with a little water).
Bake at 350°F for 10-15 min., or until golden.
Serve with salsa, sour cream, guacamole, or just eat them straight. Fiesta time!
Submitted by Gretchen Grant Contributed on: and modified on Tuesday June 3rd, 2008
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