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1lb ground turkey

1/2 cup finely diced onion

Sea salt and pepper to taste

2 cups shredded green cabbage

1/4 cup Elki Black Olive Tapenade

1/4 teaspoon cayenne

1 teaspoon paprika

1 teaspoon garlic powder

1/4 teaspoon turmeric

1 box frozen puff pastry sheets.

Coconut oil or olive oil for sautéing

1 egg white mixed with a tablespoon of water in a small bowl.

In a large fry pan on medium high heat, add the coconut oil or olive oil and finely diced onion. Saute until soft and translucent. Add the ground turkey and season with salt and pepper. Remove the turkey and onion and set aside. Add more coconut oil or olive oil if needed. Saute the shredded green cabbage until soft- it will almost shrink -in-half to its original amount.

When the cabbage is soft, add it to the ground turkey mixture. Add the rest of the seasonings, mix until thoroughly mixed. Taste and adjust the seasonings. Drain as much of the liquid out as you can.

Preheat the oven to 400°. Thaw the puff pastry according to the package directions.  When ready to assemble, on a lightly floured work surface roll the pastry to a 15x 10-inch rectangle. Using a 4 inch round circle cutter, jar or lid cut out as many circles that can be cut from the rolled out pastry.

Take the circle in your hand and fill with a heaping tablespoon of the filling. Fold over the dough to create a half circle. With a fork crimp the edges to seal. Continue this process until all the dough is used up.

Place finished hand pies on a parchment lined cookie sheet; with a pastry brush lightly brush each pastry with the egg-water wash.

Bake in the preheated oven for 20-25 minutes or until golden brown. Serve warm or at room temperature. If you have any leftover pies, keep them in an airtight container in the fridge.

*If you have a leftover meat, save it and add it to an omelet the next day for breakfast.

*Can use any meat filling such as beef, chicken or pork. Leftover meat from a roast would be great as well. Make it vegetarian by using quinoa or rice and adding cooked diced carrots, roasted cauliflower, diced potatoes, hardboiled eggs, mushrooms etc.

Just make sure everything is diced small and in uniform shape.

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