Description
Delight in these Leftover Turkey Pot Pie Empanadas, a savory and satisfying way to transform your leftover Thanksgiving turkey into flaky hand pies. Filled with tender turkey, vegetables, and a flavorful gravy, then baked or air-fried to golden perfection, these empanadas make a convenient and delicious meal or snack.
Ingredients
Scale
Filling
- 1 teaspoon unsalted butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 2 tablespoons chopped fresh parsley
- 1 clove garlic (minced)
- 1 tablespoon corn starch
- 1/2 cup low sodium chicken or turkey broth
- 1 1/4 cups leftover shredded cooked turkey breast (5 ounces)
- 3/4 cup frozen peas and carrots
- 3/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
Dough & Finishing
- 10 frozen Goya Empanada Discos (for baking, thawed)
- Cooking spray
- 1 large egg (whisked)
Instructions
- Sauté Vegetables: Heat a skillet over medium heat and melt the butter. Add the chopped onion, celery, and fresh parsley. Cook, stirring occasionally, until the onions are translucent, about 3-4 minutes. Then add the minced garlic and cook for an additional minute to enhance the flavor.
- Make the Gravy: In a small bowl, mix the chicken or turkey broth with the corn starch until smooth to create a slurry that will thicken the filling.
- Combine Filling Ingredients: To the skillet, add the shredded turkey, frozen peas and carrots, kosher salt, ground black pepper, dried thyme, and the broth-cornstarch mixture. Stir well and continue cooking over medium heat. Bring to a boil, then reduce heat and cook until the mixture thickens and is heated through, about 2-3 minutes.
- Assemble Empanadas: Lay an empanada disc flat on your work surface. Spoon about 2 tablespoons of the turkey filling into the center of each disc. Using a pastry brush, paint the edges of the dough with the whisked egg wash. Fold the disc over the filling to form a half-moon shape, then press the edges gently to seal. Use a fork to crimp and ensure a strong seal around the edges.
- Prepare for Baking: Brush the tops of each empanada with the egg wash to promote browning. Spray a baking sheet with cooking spray and place the empanadas on the sheet, spacing them evenly.
- Bake or Air Fry: For baking, preheat the oven to 350°F (175°C) and bake the empanadas for 26 to 30 minutes until golden brown. Alternatively, spray the air fryer basket with cooking spray, place the empanadas in batches, and cook at 380°F (193°C) for 8 minutes, turning halfway through, until golden and crisp.
- Serve: Serve the empanadas hot as a delicious snack or light meal, enjoying the warm, flaky crust and savory turkey filling.
Notes
- These empanadas are a delicious and inventive way to use up leftover Thanksgiving turkey.
- The empanadas can be baked or air-fried depending on your preference or equipment available.
- Ensure the filling is thickened properly to avoid soggy empanada crusts.
- Egg wash not only helps seal the empanadas but also gives them a beautiful golden finish.
- Can be served with dipping sauces such as cranberry sauce or gravy for added flavor.
Nutrition
- Serving Size: 1 empanada
- Calories: 174 kcal
- Sugar: 2 g
- Sodium: 315 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 24.5 g
- Fiber: 0.5 g
- Protein: 9.5 g
- Cholesterol: 31 mg
