This empanadas recipe brings together all the best Thanksgiving leftovers: turkey, gravy, mashed potatoes, stuffing, and cranberry sauce.
- 2 cups diced cooked turkey (white and dark meat)
- 1 1/2 cups 17.3-ounce packages frozen puff pastry (3 sheets), thawed
- 1 cup mashed potatoes, divided
- 1 egg white, beaten to blend with 1 teaspoon cold water (for glaze)
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.
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.
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.
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.
Nutritional ContentOne serving contains the following: Calories (kcal) 544.8 %Calories from Fat 24.3 Fat (g) 14.7 Saturated Fat (g) 3.7 Cholesterol (mg) 42.5 Carbohydrates (g) 75.7 Dietary Fiber (g) 3.3 Total Sugars (g) 1.8 Net Carbs (g) 72.4 Protein (g) 24.3Reviews Section
- 1/2 pound white-meat ground turkey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon sweet chili powder
- 1 tablespoon olive oil
- 1 can (15 ounce) diced tomatoes, drained
- 1 cup green or black olives, chopped
- 2 tablespoon chopped pickled jalapeños (optional)
- Vegetable oil cooking spray
- 1 pound raw frozen pizza dough, defrosted in the microwave or overnight in the fridge
- Heat oven to 400°F. Sprinkle turkey with salt, pepper, cumin and chili powder. Heat oil in a large skillet over high heat. Cook turkey, breaking up with a spoon, until brown, 3 to 4 minutes. Stir in tomatoes, olives and jalapeños. Cover reduce heat to low. Simmer until turkey is cooked through and tomatoes are soft, 3 to 4 minutes.
- Coat a large cookie sheet with cooking spray. Cut dough into 4 equal portions. Pull dough into 4 flat disks, each 8 inches in diameter. Top each round with 1/2 cup turkey filling. Fold dough in half and fold bottom edge over top. Press closed. Transfer to cookie sheet and coat empanadas with cooking spray. Bake until dough is firm and golden brown, 10 to 15 minutes. Transfer to a wire rack to cool. Serve with 1/2 cup baby carrots. Store empanadas in an airtight container in the fridge for up to 3 days.
Nutritional analysis provided by Self
Creamy Leftover Turkey Empanada Filling
In a skillet over medium heat, add one tablespoon of oil and saute 1/4 of a small onion until it is softened.
Add 1 cup of leftover turkey, 2 ounces of cream cheese and a heaping tablespoon of green chilies.
Stir mixture continually. Your goal is for the cream cheese to melt
. Then add 2 heaping tablespoons of your favorite salsa.
Followed by a teaspoon of taco seasoning. Stir to combine filling and remove from heat.
These taco empanadas are made from scratch with my ground turkey taco meat and my quick and easy pizza dough recipe!
The texture of the dough, which is similar to this bagel recipe and easy garlic knot recipe, is closer to a calzone or hot pocket, but who cares, they came out delicious and so much lighter than using the frozen empanadas discs which means you can eat more for less!
Empanadas can be filled with just about anything you can think of, I usually make them with picadillo but why not taco meat? I put them to the test, and my youngest Madison who loves empanadas ate four, she loved them!!
I usually buy the frozen Goya empanada disks, but many of you tell me they aren’t available near you so I decided to test them out with my pizza dough recipe and they worked out great, with a slightly different texture of course, but no added fat and less calories means you can eat more! Of course, if you wish to use the frozen discs, go for it!
To cut the rounds I used a small glass jar and cut out 10 4-3/4-inch circles. Do do this you want to roll it out as thin as possible, then cut as many as you can. Roll the remaining dough and repeat. If you have a large round cookie cutter, even better.
Serve these for lunch, pack them in your kids lunch box or serve them as appetizers with salsa!
Ground Turkey and Vegetable Empanadas
1. Preheat oven to 400 degrees
2. Spray cookie sheet with non-stick spray and lay out separate empanada wrappers to thaw
3. Saute onions, turkey, and garlic along with olive oil and spices over med-low heat until onions are translucent and turkey is mostly cooked
4. drain a couple tablespoons of juice off tomatoes and then pour rest of can into pan with turkey, onions, and garlic, simmer 5 minutes to cook off some liquid
5. Remove pan from heat and add peas, corn, potatoes, and beans to pan and mix to heat through
6. Transfer to a separate bowl, add olives and eggs and gently mix
7. spoon a heaping tablespoon onto each thawed wrapper, fold in half and seal by pressing edges together with fingertips
8. bake about 20 minutes until puffy and golden, turn once
9. remove from oven and place on rack to cool
This recipe make 30+ empanadas depending on how full you make them. Once they are cool, you can store them in a freezer bag for a couple of months, but they never last more than a month in my house.
HEAT oil in large skillet. Cook onion and garlic, stirring occasionally, for 3 minutes or until tender. Add turkey, chiles, water, raisins, bouillon and cumin. Cook, stirring occasionally, for 3 minutes or until heated through.
UNFOLD pastry on lightly floured surface. Roll each pastry sheet into 12-inch square and cut each into nine 4-inch squares (you will have 18 squares total).
PLACE 2 rounded tablespoons turkey mixture in center of each square. Brush edges with beaten egg. Fold squares over filling to form triangles. Crimp edges to seal. Place on baking sheet. Brush with beaten egg.
BAKE for 15 minutes or until golden. Serve warm or at room temperature.
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Leftover turkey and mashed potato empanadas
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Heat olive oil in a 10-inch skillet over medium-high heat, and saute onions for 5 minutes, or until soft. Add turkey, gravy, broth, and mashed potatoes, and stir well to combine. Let cook until heated through with any extra liquid reduced, stirring occasionally. (About 3-5 minutes.) Stir in parsley, then taste and season with kosher salt and black pepper, as needed. Remove from heat and set aside to cool.
Remove pie crust from pouch (or use half your homemade pie dough), and unroll on cutting board. Use a rolling pin to roll out to about 18” in diameter. Cut out rounds using a 4-inch round cookie cutter (you’ll get about 10). Repeat with other half of dough.
Working with 1 dough round at a time, moisten the edges of the dough, then put about 1 tablespoon of filling on half of the round. Fold the other half over the round and use a fork to crimp.
Place on prepared baking sheet and repeat with rest of dough and filling.
Brush top of empanadas with egg wash and bake 15 minutes or until golden brown and heated through.
Melt the butter in a medium size frying pan.
Add the onions, tomatoes, bell pepper, garlic, achiote, and cumin. Cook for 10 minutes over medium low heat, stirring occasionally.
Mix in the shredded turkey and stir well. Add the turkey gravy mix and balsamic vinegar continue cooking over low heat for another 5 minutes. Let the turkey filling cool down, and then add in the chopped oregano.
To assemble the empanadas spoon the turkey mixture onto the center of each empanada disc. Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white acts as a natural “glue” that helps seal the empanada.
Fold the empanada disc and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers. To seal the edges further you can use a fork to press down and finish sealing the empanadas.
Let the empanadas rest in the refrigerator for at least 30 minutes or until ready to bake, this will help them seal better and prevent leaks.
Lightly brush the top of the empanadas with the egg yolk this will give them a nice golden glow when they bake.
Pre-heat the oven to 400 F and bake for 20-25 minutes or until golden, exact time will depend on the size of the empanadas and your oven.
- 3 Cups Flour
- 1 teas. Salt
- 5 Tbsp. Butter or Margarine
- ½ Cup Water
- 1 egg
- 2 teas. Lemon Juice
- 1 lb. Ground Turkey
- 3 Green Onions, chopped
- 1 Yellow Bell Pepper, diced
- 1 teas. Oregano
- ½ teas. Salt
- ½ teas. Pepper
- ½ teas. Cumin
- ½ teas. Chili Powder
- ½ teas. Garlic Powder
- ¼ Cup Salsa (your favorite brand and heat level)
- 6-8 Sprigs of Cilantro Leaves, chopped
- Oil for frying
In a large bowl combine the flour and salt. Cut the butter into the flour, I use a large fork, until the butter is incorporated.
Make a well in the middle and add the water, egg and lemon juice. Mix until combined. Knead the dough until smooth, wrap in plastic or put a lid on the bowl and refrigerate at least one hour.
In a large skillet over medium-high heat brown the turkey, drain and set aside. In the same skillet add the onions, bell pepper, oregano, salt, pepper, cumin, chili powder and garlic powder. Cook 2 minutes.
Add the turkey, salsa and cilantro to the skillet stir to combine. Turn off the heat and cover.
Remove the dough from the refrigerator and working on a floured surface pinch of a ball of dough about 1-1 ½ inches. Roll it out on the floured surface to make a 5-6 inch round. Repeat with remaining dough.
Divide the meat mixture between the rounds, about ¼ cup each. Moisten the edges of the dough with water. Fold the rounds in half making a half-moon shape.
Gently press on top of the dough to get as much air out as possible. Seal the edges with a fork, dip the tines in flour to help them not stick.
Heat about a ½ inch of oil in a pan to 350˚, cook the turkey empanadas until golden brown, 2-3 minutes per side, then put on paper towels to drain. Keep an eye on the heat once the oil is hot you may need as little as medium-low to maintain temp.
Serve hot with sour cream, guacamole or salsa for dipping if desired.
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Watch the video: Tradition Heard - extra - Empanadas with Alba (October 2021).