1 tablespoon vegetable oil
1 medium onion, chopped
2 poblano peppers, seeded and chopped (see Note)
1-1/4 lbs ground turkey
1/2 cup dark seedless raisins
1/4 small pimento-stuffed olives, chopped
2 tbsp tomato paste
2 tsp ground cinnamon
1 tsp sugar
1/2 tsp salt
1 egg, lightly beaten
1/4 tsp black pepper
2 packages (14 ounces each) frozen empanada wrappers, thawed (see Note)
* 1 tablespoon vegetable oil
* 1 medium onion, chopped
* 2 poblano peppers, seeded and chopped (see Note)
* 1-1/4 pounds ground turkey
* 1/2 cup dark seedless raisins
* 1/4 small pimento-stuffed olives, chopped
* 2 tablespoons tomato paste
* 2 teaspoons ground cinnamon
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1 egg, lightly beaten
* 1/4 teaspoon black pepper
* 2 packages (14 ounces each) frozen empanada wrappers, thawed (see Note)
1. Heat oven to 375 degrees F.
2. Heat oil in a large skillet over medium-high heat. Add onion and poblano; cook, stirring occasionally, 5 minutes, until onion is translucent.
3. Add ground turkey to skillet, breaking apart with a wooden spoon. Cook an additional 5 minutes. Stir in raisins, olives, tomato paste, cinnamon, sugar, salt and pepper. Cook 1 minute; remove from heat.
4. Spread 1 dough disc on a work surface. Brush rim with egg. Dollop 2 slightly rounded tablespoons turkey filling into center of disc. Fold dough over to form half moon shape. Press edge and seal with the tines of a fork.
5. Transfer empanadas to 2 large baking sheets, 10 per sheet. Brush with egg. Repeat with remaining wrappers, filling and egg.
6. Bake in 375 degree F oven for 20 minutes, or until lightly browned and shiny. Let cool slightly before serving. Makes 10 empanadas.
Note: Poblano chiles are more intense than green bell peppers, and are great grilled or charred. Go for dark, shiny skin and flexible stems. Empanada wrappers are soft flour disks, plain or tinted, that can easily accomodate a number of fillings. Find them in the freezer section.