Empanadas

Filling

 * 2 tbsp olive oil
 * 1 lb lean turkey, coarsely ground
 * 1 lb lean chicken, shredded
 * 2 tsp salt
 * 1 tsp freshly grated black pepper
 * 1 tsp cayenne
 * 1½ cups onions, finely chopped
 * 2 tbsp garlic, minced
 * 1 large green bell pepper, finely chopped
 * 2 jalapeno peppers, finely chopped
 * 4 tomatoes, peeled, seeded, and chopped
 * 1 tsp ground thyme
 * ½ tsp ground allspice
 * ½ tsp grated nutmeg
 * ¼ cup raisins, I don't use
 * 3 tbsp red wine vinegar
 * 1 cup green pimento salad olives, chopped
 * 1 egg
 * 1 tbs water

Filling

 * 1) Mix beef, pork, salt, pepper, and cayenne together.
 * 2) Heat the oil in a large skillet and brown the meat well in batches and set aside.
 * 3) Saute onions, bell peppers, chiles, and garlic until soft.
 * 4) Return meat and any juices to the pan.
 * 5) Add tomatoes, raisins, vinegar, thyme, allspice, and nutmeg.
 * 6) Simmer until meat is very tender, about 40 minutes, stirring occasionally.
 * 7) Add and simmer another 10 minutes.
 * 8) Remove from heat and cool to room temperature.

Assembly

 * 1) Beat the egg and water together.
 * 2) Remove dough from the refrigerator and cut in half; return half to the refrigerator.
 * 3) On a lightly floured surface roll out thin.
 * 4) Cut 6" circles (a 2½ lb coffee can works fine).
 * 5) Add a generous portion of filling to the center of each circle.
 * 6) Fold the dough in half over the filling and crimp edges well with a fork.
 * 7) Pierce the tops of the pastries with a fork and brush tops with the egg/water mixture.
 * 8) Place on a greased cookie sheet.
 * 9) Repeat for other half of the dough (note: the scraps from the other batch may be rolled in with the second half)
 * 10) Bake in a preheated 375°F oven for 15 minutes or until golden.
 * 11) Serve either warm or at room temperature.

Note
If smaller, cocktail sized pastries (Empanaditas) are desired cut the pastry circles to 3½ inches. A large tuna can works just right.