Empanada Fiesta!

It happened again, I needed more food for school lunches and my inner little Mexican grandma got to work. These empanadas are rather easy to make but also are very laborious. Regardless I got up early, made the dough and got to work. The filling is a mix of white and dark ground turkey, onions sauteed with mustard seeds and zucchini and yellow squash, potatoes, and red, yellow, and orange bell peppers. Here is the process: Roll the dough, cut a round, add filling, put egg on the edge and seal with a fork. Bake for 20-25 minutes at 400°F then cool on a wire rack. (RECIPE: Empanada dough) The cool part about the filling is that you can add whatever you like so I have no recipe to offer. I hope these last at least two weeks as I am exhausted! At least I can use the leftover dough to make churro-like dessert!