Leftover Turkey Empanadas (Hand-Held Pies)

Turkey Empanadas
Leftover Turkey Empanadas. Photo: Diana Rattray
  • 34 mins
  • Prep: 20 mins,
  • Cook: 14 mins
  • Yield: Serves 4

These turkey 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.

What You'll Need

  • 1 (14 oz)package (about 14 ounces) refrigerated pie crust sheets
  • 1 1/2 cups diced cooked turkey
  • 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 beaten with 1 teaspoon water
  • 1 cup cranberry sauce

How to Make It

  1. Heat oven to 400 F.
  2. On a lightly floured surface, roll each pastry round to about 12-inches. Cut out 3 6-inch rounds, then roll the remaining scraps out to cut out 1 more 6-inch round. Repeat with the remaining pastry sheet.
  3. In a small bowl, combine the turkey with the gravy; set aside.
  4. Combine the mashed potatoes with parsley in another small bowl.
  5. 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. Wet the edges with water, fold over, and seal with the tines of a fork. Cut a few slits in the top of each empanada and arrange on a parchment paper or silicone lined baking sheet.
  1. Beat egg white with 1 teaspoon water and brush each empanada lightly with the mixture.
  2. Bake for about 12 to 14 minutes, or until nicely browned.
  3. Serve with cranberry sauce on the side.