Description
These Leftover Turkey Pot Pie Empanadas are a creative and delicious way to transform your leftover Thanksgiving turkey into individual hand pies filled with a savory mixture of turkey, vegetables, and herbs encased in flaky empanada dough, baked or air-fried to golden perfection.
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 and Finishing
- 10 frozen Goya Empanada Discos, thawed (for baking)
- Cooking spray
- 1 large egg, whisked (for egg wash)
Instructions
- Sauté the vegetables: Heat a skillet over medium heat and melt the butter. Add the chopped onion, celery, and parsley, cooking until the onions turn translucent, about 3-4 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Prepare the thickening broth: In a separate bowl, combine the low sodium chicken or turkey broth with the cornstarch and mix well until smooth.
- Cook the filling mixture: Add the shredded leftover turkey, frozen peas and carrots, kosher salt, black pepper, dried thyme, and the broth-cornstarch mixture to the skillet. Stir to combine and cook over medium heat. Bring the mixture to a boil, then reduce the heat and continue cooking until the filling thickens and is heated through, approximately 2-3 minutes.
- Assemble the empanadas: Place a thawed empanada disc on your work surface. Spoon about 2 tablespoons of the turkey filling into the center of the disc. Using a pastry brush, apply the whisked egg wash around the edges of the disc. Fold the disc over the filling to create a half-moon shape. Gently press the edges together and then seal firmly by pressing the edges with a fork.
- Prepare for baking: Brush the top of each empanada with additional egg wash. Spray a baking sheet lightly with cooking spray and arrange the empanadas on it.
- Bake the empanadas: Preheat your oven to 350°F (175°C). Bake the empanadas for 26 to 30 minutes or until they are golden brown and cooked through.
- Alternative air frying method: If using an air fryer, spray the basket with cooking spray to prevent sticking. Place empanadas in the basket in batches and cook at 380°F (193°C) for 8 minutes, turning them halfway through cooking. Serve hot.
Notes
- These empanadas make a fantastic way to use leftover turkey, especially after Thanksgiving.
- You can prepare them ahead of time and bake or air fry from chilled or frozen states; just adjust cook time accordingly.
- For a crispier crust, use the air fryer method.
- Feel free to customize the filling by adding your favorite vegetables or herbs.
- Make sure the filling is thickened well to avoid sogginess in the empanadas.
Nutrition
- Serving Size: 1 empanada
- Calories: 174 kcal
- Sugar: 2 g
- Sodium: 315 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24.5 g
- Fiber: 0.5 g
- Protein: 9.5 g
- Cholesterol: 31 mg
