Mini Turkey Empanadas
|Ground skinless turkey breast||1⁄2 Pound|
|Onion||1⁄2 Small, finely chopped|
|Chopped green olives||1⁄4 Cup (4 tbs)|
|Toasted shelled pepitas||2 Tablespoon, chopped (Green Pumpkin Seeds)|
|Tomato paste||1 Tablespoon|
|Chili powder||1 3⁄4 Teaspoon|
|Ground cumin||1 Teaspoon|
|Wonton wrappers||30 (3 Inch, Round Shaped)|
|Egg white||1 , beaten|
Spray a medium non-stick skillet with non-stick spray and place over medium heat.
Add the turkey and onion; cook, breaking up the meat with a wooden spoon, until no longer pink and most of the liquid has evaporated, about 5 minutes.
Stir in the olives, pepitas, tomato paste, chili powder, cumin, and salt; cook, stirring, for 2 minutes.
Transfer the turkey mixture to a bowl and set aside to cool.
Preheat the oven to 400°F Spray a baking sheet with non-stick spray.
Arrange 6 wonton wrappers on a work surface.
Brush the edges of the wrappers lightly with the egg white.
Spoon 1 tablespoon of the filling in the center of each; fold the wrappers in half on the diagonal, making half moons, and press the edges together to seal.
Place on the baking sheet and repeat with the remaining filling and wrappers.