Leftover Turkey Empanadas

Leftover turkey empanadas

The Spruce Eats / Ulyana Verbytska

  • Total: 34 mins
  • Prep: 20 mins
  • Cook: 14 mins
  • Yield: 20 rolls (20 servings)

These empanadas are a quick and easy preparation with a filling of turkey, mashed potatoes, and dressing, along with some complementary seasonings. Refrigerated pie crusts make this recipe especially easy.

The turkey empanadas are a fabulous way to use all of your Thanksgiving leftovers, and the little hand-held pies are delicious with cranberry sauce on the side.

Ingredients

  • 1 (14-ounce) package refrigerated pie crust sheets
  • 1 1/2 cups cooked turkey (diced)
  • 1/3 cup turkey gravy (cold, from leftover or a jar)
  • 3/4 cup mashed potatoes (cold, seasoned)
  • 2 tablespoons parsley (finely chopped)
  • 3/4 cup ​dressing (leftover, bread or cornbread)
  • Salt (to taste)
  • Pepper (to taste)
  • 1 egg white
  • 1 teaspoon of water
  • 1 cup cranberry sauce

Steps to Make It

  1. Gather the ingredients and preheat oven to 400 F.

    Ingredients for leftover turkey empanada
    The Spruce Eats / Ulyana Verbytska
  2. On a lightly floured surface, roll each pastry round to about 12 inches. Cut out three 6-inch rounds, then roll the remaining scraps out to cut out 1 more 6-inch round. Repeat with the remaining pastry sheet.

    Cut out rounds
    The Spruce Eats / Ulyana Verbytska
  3. In a small bowl, combine the turkey with the gravy and set aside.

    Combine turkey and gravy
    The Spruce Eats / Ulyana Verbytska
  4. Combine the mashed potatoes with parsley in another small bowl.

    Combine mashed potatoes with parsley
    The Spruce Eats / Ulyana Verbytska
  5. On each 6-inch round, mound about 1 1/2 tablespoons of mashed potatoes.

    Add mashed potatoes
    The Spruce Eats / Ulyana Verbytska
  6. Top with about 1 tablespoon of dressing, then about 2 to 3 tablespoons of the turkey mixture. Sprinkle with a little salt and pepper.

    Top with dressing
    The Spruce Eats / Ulyana Verbytska
  7. Cut a few slits in the top of each empanada and arrange on a parchment paper or silicone lined baking sheet.

    Cut slits in
    The Spruce Eats / Ulyana Verbytska
  8. Wet the edges with water, fold over, and seal with the tines of a fork.

    Wet edges
    The Spruce Eats / Ulyana Verbytska
  9. Beat the egg white and water together and brush each empanada lightly with the mixture.

    Beat egg white
    The Spruce Eats / Ulyana Verbytska
  10. Bake for about 12 to 14 minutes, or until nicely browned.

    Beat egg white
    The Spruce Eats / Ulyana Verbytska
  11. Serve with cranberry sauce on the side.

    Serve with cranberry sauce
    The Spruce Eats / Ulyana Verbytska