Recipe: Turkey Empanadas/Hand-pies
Chef Jill heads to WBTV Morning Break with leftover turkey from Thanksgiving! Try her recipe for Turkey Empanadas/Hand-pies.
Chef Jill Aker-Ray
Time: 48 Mins total. Yield: 18 pies ( approx.)
Made with leftover turkey, mashed potatoes, green beans, gravy. Add leftover chopped herbs for extra flavor.
This Thanksgiving leftover turns into a delicious appetizer or light meal for Christmas time!
1 cup finely chopped roasted turkey
3/4 cup mashed potatoes
1 cup green bean casserole
cooked carrots or other veggies ( optional)
2 tablespoons chopped fresh parsley
Salt and pepper
1 1/2 (14.1-oz.) packages refrigerated piecrusts
1 large egg, beaten
Turkey gravy, warmed
Stir together first 6 ingredients.
Season with desired amount of salt and pepper.
Preheat oven to 400°. Unroll each piecrust. Lightly roll each into a 12-inch circle. Cut each piecrust into 6 circles using a 4-inch round cutter. Place about 3 Tbsp. turkey mixture just below center of each dough circle. Fold dough over filling, pressing and folding edges to seal.
Arrange pies on a lightly greased baking sheet. Brush with egg, and, if desired, sprinkle with poppy seeds.
Bake at 400° for 18 to 20 minutes or until golden brown. Serve with warm gravy.
Note: Unbaked pies can be frozen up to 1 month. Bake frozen pies 30 to 32 minutes or until golden brown.