Southwest Empanada

Directions

1. 1
   Brown the ground turkey in a tablespoon of oil (vegetable/olive oil) at medium-high heat until mostly cooked through.
2. 2
   Add the onion, garlic, and spices and cook for 4 minutes longer.
3. 3
   Add the tomato paste, bell pepper, and zuchini, and cheese, stir to combine, remove from heat.
4. 4
   When pastry dough is thawed, dust work surface lightly with flour and roll the first sheet slightly.
5. 5
   Cut 3 circles in the dough and add 1 teaspoon 1 1/2 teaspoons of the mixture to the center of each circle.
6. 6
   Wipe the edges with a bit of water, fold over to make a half-moon shape and seal by crimping with a fork.
7. 7
   Repeat with remaining sheet (should make about 20).
8. 8
   Whisk one egg with a bit of water and brush all empanaditas and place on baking sheet.
9. 9
   Either bake right away at 375F for 15 minutes or freeze (for up to a month) and bake when needed.
10. 10
    Additional options: Add black beans and/or cilantro to the mixture (I would have but I didnt have any).
11. 11
    Serve with sour cream and a smooth guacamole.