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Turkey Empanadas


Turkey Empanadas

Turkey Empanadas ---- Larger Photo

Turkey Empanadas Image © Diana Rattray
These tasty empanadas are simply made with Thanksgiving leftovers and some seasonings. These little turkey pies are delicious with cranberry sauce! Take a look at the larger photo.

Yield: Serves 4


  • 1 package (about 14 ounces) refrigerated pie crusts
  • 1 1/2 cups diced cooked turkey
  • 1/3 cup cold turkey gravy
  • 3/4 cup cold seasoned mashed potatoes
  • 2 tablespoons finely chopped parsley
  • 3/4 cup leftover dressing
  • salt and pepper
  • 1 egg white beaten with 1 teaspoon water
  • leftover cranberry sauce


Heat oven to 400°.

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.

In a small bowl, combine the turkey with the gravy; 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. 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 or silicone lined baking sheet.

Beat egg white with 1 teaspoon water and brush each empanada lightly with the mixture. Bake for about 12 to 14 minutes, until nicely browned.

Serve with cranberry sauce.

Makes 8.

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