Turkey Empanadas
Flaky puff pastry empanadas filled with leftover turkey, gravy, mashed potatoes and stuffing. These delicious hand pies are the perfect way to transform holiday leftovers into a new meal.
Ingredients
- •2 cups diced cooked turkey (white and dark meat)
- •½ cup chilled gravy
- •1½ packages frozen puff pastry
- •1 cup mashed potatoes
- •1 cup stuffing
- •1 whole egg white
- •½ cup Cranberry sauce
Cooking Instructions
- 1.
Mix turkey with chilled gravy in small bowl. Roll out 3 pastry sheets to 12-inch long rectangles on floured work surface. Cut out 2 six-inch rounds from each pastry sheet, using small plate as guide (6 rounds total). Place each round on one 8- to 9-inch parchment square.
15 min
- 2.
Spoon 2 1/2 tablespoons mashed potatoes onto half of each pastry round; press lightly to flatten, leaving 1/2-inch border. Top with 2 to 3 tablespoons stuffing, then about 1/3 cup turkey mixture.
10 min
- 3.
Brush glaze around filling on 1 pastry half. Fold plain pastry half over filling, stretching dough to cover. Seal edges with fork tines. Repeat to form 5 more empanadas. Transfer empanadas (still on parchment squares) to 2 rimmed baking sheets (3 on each sheet), spacing 2 inches apart. Chill empanadas 20 minutes.
30 min
- 4.
Preheat oven to 425°F. Press edges of empanadas again with fork tines. Brush empanadas with egg-white glaze and cut small slits in top to allow steam to escape. Bake empanadas 10 minutes. Reduce heat to 350°F and bake empanadas until puffed and golden, 25 to 35 minutes longer. Serve empanadas, passing cranberry sauce alongside
45 min
