Spicy Turkey Pecan Empanadas

In a large skillet, heat oil over medium heat. Add the onion and cook 5 minutes. Stir in turkey and spinach, mixing well. Stir allspice, salt and ginger into turkey mixture and cook, stirring, until turkey is cooked through--about 8 minutes.

Remove from heat and add pecans and currants. Set aside to cool slightly.

Heat oven to 375°F. Unfold pie crusts and cut in half horizontally and vertically to make 4 quarters. Brush the edges of each quarter lightly with the egg.

Spoon ¼ cup of the turkey-pecan mixture in the center of one quarter of pie crust and sprinkle with about 2 teaspoons cheese.

Fold one side of the pie crust over to meet the edges of the other side, enclosing the filling completely. Crimp the edges sealed with the tines of a fork.

Place empanada on an ungreased baking sheet.

Repeat with remaining pastry, filling, cheese and egg to make 15 more empanadas and fill 2 baking sheets. Brush the tops of all empanadas with egg and make a small slit in top crusts with the tip of a knife.

Bake empanadas 15 to 18 minutes or until golden brown. Cool slightly before serving. Serve 2 portions per appetizer.