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.

Turkey Empanadas/Hand-pies

Chef Jill Aker-Ray

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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

Step 1

Stir together first 6 ingredients. 

Season with desired amount of salt and pepper.

Step 2

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.

Step 3

Arrange pies on a lightly greased baking sheet. Brush with egg, and, if desired, sprinkle with poppy seeds.

Step 4

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.

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