Two of the things that are most often left over after all the sandwiches have been made — at least in my home, growing up — are turkey and mashed potatoes. Because let’s be real here — you’re gonna put the gravy on your turkey-stuffing-cranberry sauce sandwich, and there’s just not going to be any left to make the leftover potatoes interesting. And we always bought a huge turkey — we’re talking like a 26-pounder for five people — so we always ran out of appetite for turkey soup and turkey sandwiches long before we ran out of actual turkey. This is a great way to use up those leftovers that hang around after their welcome starts to wear out, and make them interesting again. And the best part of any empanada, hand pie or dumpling is that they are very portable and easy to eat on the go once they’re made, so you can make a batch of these before you pile the family in the car to go look at Christmas lights, and have a warm meal in your stomachs to combat the growing chill.
Turkey & Potato Empanadas
- 1 cup leftover mashed potatoes (with or without gravy)
- 2 cups leftover turkey, shredded (I used the food processor)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1 teaspoon dried cilantro
- 1 package puff pastry (or use up leftover pie crust dough)
- 1 egg, beaten with water for egg wash
Preheat oven to 350°F. In a bowl, combine potatoes, turkey and spices. Divide thawed puff pastry into 6-8 portions and top each portion with a scoop of turkey filling. Place on a cookie sheet, fold dough over filling, and press edges with a fork to seal. Brush with egg wash, and bake 25 minutes or until golden brown and crisp.