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.
- 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
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.