Turkey Empanadas
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1 pound ground turkey
1 large onion, diced
1 8-ounce can tomato sauce
4 teaspoons Cajun seasoning mix
1/2 cup packed grated Monterey Jack cheese (about 2 ounces)
3 (7.5-ounce cans) refrigerated biscuit dough (10 per can)
1 egg, beaten to blend
Oil for deep frying

Saute turkey in heavy large nonstick skillet over medium heat until
cooked through and brown, breaking up meat with fork, about 5
minutes. Using slotted spoon, transfer turkey to small bowl. Add
onion to drippings in skillet and saute until light brown, about 7
minutes. Return turkey and any juices to skillet. Add tomato sauce
and Cajun seasoning; simmer until mixture is almost dry, stirring
occasionally, about 8 minutes. Season with salt and pepper. Cool
completely. Mix in cheese.

On lightly floured surface, roll out 1 biscuit dough piece to
4-inch-diameter round. Place 1 tablespoon filling on round. Brush
half of dough edge with beaten egg. Fold dough over filling to create
half circle and seal edges by pressing with tines of fork. Set
empanada on baking sheet and cover with damp cloth. Repeat with
remaining biscuits and filling.

Pour oil to depth of 1/2 inch into heavy large skillet. Heat oil
over medium-high heat to 350F. Fry empanadas in batches until golden
brown, about 2 minutes per side. Transfer to paper towels. Serve warm
or at room temperature.