Two Bite Turkey Empanadas Recipes

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LEFTOVER TURKEY EMPANADAS RECIPE



Leftover Turkey Empanadas Recipe image

These awesome little handheld turkey pies make great use of holiday dinner leftovers. The filling is made with turkey, mashed potatoes, and dressing.

Provided by Diana Rattray

Categories     Entree     Lunch

Time 34m

Yield 20

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 169 kcal, Carbohydrate 19 g, Cholesterol 26 mg, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, Sodium 208 mg, Sugar 6 g, Fat 8 g, ServingSize 20 rolls (20 servings), UnsaturatedFat 0 g

TURKEY AND BLACK BEAN EMPANADAS



Turkey and Black Bean Empanadas image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 27m

Yield 4 servings

Number Of Ingredients 9

Reserved roasted turkey (about 2 to 3 cups shredded)
1 (15-ounce) can black beans, drained
1/2 cup shredded pepper Jack or Monterey Jack cheese
1/2 cup shredded Cheddar
1/2 cup prepared salsa
2 tablespoons freshly chopped cilantro leaves
1 teaspoon ground cumin
2 (9-inch) refrigerated pie crusts
1 egg, beaten with water, if desired, for egg wash

Steps:

  • Preheat oven to 425 degrees F.
  • In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.
  • Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out 6 circles. Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown.

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