In a large skillet over medium-high heat add olive oil and saute turkey, garlic, onion, and green pepper until turkey is cooked to 165F degrees . Stir in parsley, cilantro, cumin, oregano, and black pepper. Stirring occasionally, cook over medium heat about 15 minutes or until most the liquid is reduced.

Drain all liquid from turkey and cool down. Reserve on the side.

Preheat oven to 400 degrees F .

Spray cookie sheet with non-stick oil.

Unfold pie crust and cut 2 pieces with heart shape cookie cutter for each empanada. Make sure to keep the dough covered with plastic until you are going to use it.

Brush around the edges on the inside part of pie crust with egg white.

Carefully spread turkey mixture in the center of the heart shaped pie crust. Encase mix by placing the other heart shaped piece of pie crust over mixture. Using a fork, press edges of crust together and pierce top of crust to make holes to allow steam to escape.

Bake over cookie sheet at 400 degrees F. 20 to 25 minutes. Some ovens may cook empanadas quicker than others. Bake until golden on top of empanada.