Meat Hand Pies (Empanadas)

yield about 8

1 Tbs. Oil

1 Potato, peeled and diced

1 small Yellow Onion, diced

1 small Bell Pepper, any color, diced

2 cloves Garlic, minced

1 lb. Ground Turkey of Beef

1 tsp. Smoked Paprika

1 tsp. Chili Powder

1 tsp. Cumin

¼ tsp. Cayenne Pepper (optional)

1 tsp. Dry Thyme

Kosher Salt and Pepper to taste

½ cup Tomato Sauce

2 sheets Puff Pastry (or use pie dough)

Egg Wash

· Preheat oven to 375 degrees

· Heat oil in a large sauté pan, add potatoes and cook 2 minutes. Add onion and peppers, cook until softened. Add garlic, cook until fragrant. Remove from pan and set aside.

· Add meat to pan and sauté until cooked through, return vegetables to pan.

· Add all spices and tomato sauce, taste and adjust seasoning. Cool to room temperature.

· Cut each pastry sheets into 8 rectangles. Place meat filling on top of 8 rectangles, brush edges lightly with egg wash, top with remaining sheets and seal around edges with the tins of a fork. Cut slits in top of each pie and brush with egg wash.

· Place pies on parchment lined sheet trays and bake at 375 for about 15 minutes or until golden brown.