2 cups of leftover Turkey, shredded (or you can use 12 ounces Foster Farms Ground Turkey – 93% Lean, crumbled )
1 cup leftover Mashed Potatoes
½ cup leftover Peas
¼ cup leftover Gravy, plus more for serving 1 ½ tablespoons cranberry sauce
1 package prepared Empanada Dough
1 egg, scrambled
¼ cup chopped Fresh Parsley
- 1. Preheat the oven to 375 degrees.
2. In a medium bowl, combine turkey, mashed potatoes, peas, gravy, and cranberry sauce.
3. Lay out your defrosted empanada dough on a clean surface, with the plastic liner still attached at the bottom. This makes it easier to fold them later and prevents them from sticking to anything.
4. Drop a heaping tablespoon of the ﬁlling on one half of the dough round, avoiding the edge. To close the empanada, fold the dough in half, closing the circle and pinch the edges together. To create the crimped edge, pinch the dough together while slightly pulling away from the empanada, creating a small tab of dough. Take the dough tab and fold it over itself, creating a crimp. Repeat this process all the way around the empanada until the entire thing is crimped. For an easier crimp, use the tines of a fork to press down on the dough edge, creating a seal.
5. Once all the empanadas have been ﬁlled, make your egg wash by adding a splash of water to the scrambled egg. Then, using a pastry brush or your ﬁnger, coat the outside of the dough in egg wash. Sprinkle the tops with salt and place them on a baking sheet.
6. Bake for 25 minutes, then raise the heat to 450° & cook for another 10-15 minutes, until golden brown and cooked through.
7. Serve with warmed gravy for dipping.
Recipe credit: Millenial Kitchen
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.