|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||4%|
|Total Sugars 6g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These empanadas, which originated in Spain, are easy to prepare. This recipe features a tasty 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 holiday leftovers, and the little hand-held pies are delicious with cranberry sauce on the side.
1 (14-ounce) package refrigerated pie crust sheets
1 1/2 cups diced cooked turkey
1/3 cup turkey gravy, cold, from leftovers or a jar
3/4 cup mashed potatoes, cold, seasoned
2 tablespoons finely chopped fresh parsley
3/4 cup leftover turkey dressing, bread or cornbread
Salt, to taste
Freshly ground black pepper, to taste
1 large egg white
1 teaspoon water
1 cup cranberry sauce
Steps to Make It
Gather the ingredients and preheat oven to 400 F.
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.
In a small bowl, combine the turkey with the gravy and set aside.
Combine the mashed potatoes with parsley in another small bowl.
On each 6-inch round, mound about 1 1/2 tablespoons of mashed potatoes.
Top with about 1 tablespoon of dressing, then about 2 to 3 tablespoons of the turkey mixture. Sprinkle with a little salt and pepper.
Cut a few slits in the top of each empanada and arrange on a parchment paper or silicone lined baking sheet.
Wet the edges with water, fold over, and seal with the tines of a fork.
Beat the egg white and water together and brush each empanada lightly with the mixture.
Bake for about 12 to 14 minutes, or until nicely browned.
Serve with cranberry sauce on the side.