ISABEL'S FLAKY TURKEY EMPANADAS

6 garlic cloves, minced
1/3 cup fresh, finely chopped cilantro
1/2 Spanish onion, finely chopped
Juice of 1 lime
Juice of 1 lemon
1 tablespoon ground cumin
1 teaspoon red pepper flakes, or less if a mildly spicy dish is desired
1 teaspoon salt, plus additional if desired
1 (14 ounce) can crushed tomatoes
Few drops of hot pepper sauce (optional)
1 tablespoon olive oil
1 pound fresh ground turkey
1 tablespoon sugar
2 packages (17.3 ounces each) frozen puff pastry sheets, thawed
36 small Spanish manzanilla olives stuffed with pimientos
1 large egg

In a bowl, combine garlic, cilantro, onion, lime and lemon juice, cumin, red pepper flakes, 1 teaspoon salt, tomatoes and hot pepper sauce to make a tomato salsa. Set aside.

Heat olive oil in skillet over medium-high heat. Cook turkey until it lightly browns, about 5 minutes.

Lower heat and add the salsa. Simmer on low-medium for 10 to 15 minutes, allowing some of the liquid to reduce.

Remove from heat and stir in the sugar. Taste filling, adding additional salt if desired.

Preheat oven to 400 degrees F.

On floured surface, lay out 1 pastry sheet at a time. Using a pastry cutter or blunt knife, cut pastry sheets into 3- by 3-inch squares. Spoon 1 tablespoon turkey filling in center of one square and top with an olive. Fold into a triangle, pressing edges together with fork tines. Repeat with remaining pastry squares. Arrange triangles on an ungreased cookie sheet.

Make egg wash by beating egg in small bowl with 1 tablespoon water. Brush tops of empanadas with egg wash.

Bake them until tops are golden, about 15 minutes.

Serve warm or at room temperature.

TO MAKE AHEAD:
Empanadas can be made up to 2 days ahead, refrigerated and warmed in a
300-degree oven before serving.

Makes 36
Source: Latin Chic, Entertaining with Style and Sass by by Carolina Buia and Isabel Gonzalez