Next on the this leftover makeover streak is yummy Thanksgiving combo that’s hand held. Hubby was drooling over the idea of a Thanksgiving Empanada and after one bite I understood why.
Thanksgiving Empanadas are great. Not only because it’s a great way to get rid of leftovers but because you can make it whatever you want. It doesn’t matter what you had for Thanksgiving. Beef roast and mashed potatoes or pork shoulder and rice and peas. It’ s great. Use any combo you want.
In all honesty, if I were thinking ahead this is how we would have had Thanksgiving dinner. With the littles being so young having a handheld dinner would have made life easier (and a bit cleaner) for everyone.
Pile food in wrapper and pop it in the oven. It’s as easy as that. You’ve got yourself a hand dinner that delicious. What more could one ask for?
Makes 20 Empanadas
- 1 pound leftover turkey
- 1/4 cup chilled gravy
- 1/2 cup stuffing (or mashed potatoes)
- 1 1/2 cups of peas & carrots
- 20 empanada wrappers or pastry circles
- egg wash mixture
Tools: baking sheet, parchment paper (optional) fork, basting brush
Preheat oven to 350 degrees.
Line baking sheet with parchment paper.
In a large bowl, combine turkey and gravy and mix well.
Place 1 tablespoon of stuffing (or mashed potatoes, etc) in the middle of the empanada wrapper and smooth flat.
Make sure to leave room around the edges of the empanada wrapper.
Add a tablespoon of peas and carrots on top of the stuffing.
Then add 1/8 a cup of the turkey mixture on top of the peas and carrots.
Gently fold wrapper over so edges meet and gently press edges together with fork.
Place on baking sheet.
Use fork to pierce top of empanada.
Repeat with remaining dough and filling.
Gently brush top with egg wash and place in oven.
Bake for 20 to 25 minutes or until slightly browned.
Remove from oven and allow to cool.
We had our Thanksgiving Empanada with cranberry sauce. It was delicious.