Leftover Turkey Empanadas Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/24/22
Leftover turkey empanadas

The Spruce Eats / Ulyana Verbytska

Prep: 20 mins
Cook: 14 mins
Total: 34 mins
Servings: 20 servings
Nutrition Facts (per serving)
169 Calories
8g Fat
19g Carbs
5g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 169
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 13%
Cholesterol 26mg 9%
Sodium 208mg 9%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Total Sugars 6g
Protein 5g
Vitamin C 2mg 8%
Calcium 14mg 1%
Iron 1mg 5%
Potassium 95mg 2%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

  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