Ingredients
1/2 lb Ground Turkey Meat (preferably sausage meat)
1 large portabella mushroom chopped up
1 bell pepper
1 green onion
Goya Discos Pastry Dough
Vegetable cooking oil
1 cup chicken or vegetable broth (optional)
Preparation
dice up the mushrooms, green onions, and bell peppers to they are dicey. (i sometimes use a food processor)
Once you dice everything up, pour a little oil in a frying pan and saute the up.
after they start to cook up a little bit add the ground turkey. some people think turkey is dry so add the broth to give it a little moisture and flavor.
Once the meat is done and everything is mixed together put aside.
then take your Goya Discos (make sure they are thawed out), use a rolling pin to stretch them out a bit.
fill each disco with as much meat that you like, just make sure you have room to close it together.
once you have filled the disco up fold into a half moon. wet the edges so that it would stick together. Also its best when you press on the edges with a fork on both sides to keep from opening.
fill a frying pan half way full with oil (deep fryers are better). once the oil gets hot drop the empanadas in let them fry. it should not take more then a minute or so. let them turn golden brown.
take them out and place them on a paper towel so that the extra oil can drain off. let cool.
