Turkey and Mashed Potato Empanadas - Empanadas De Pavo

"A terrific way to use up turkey feast leftovers from the wonderful Rachael Ray. Chicken would make an excellent substitution for turkey."
 
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Ready In:
45mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Pre-heat the oven to 400°F.
  • Remove one sheet of puff pastry from the freezer and thaw in the refrigerator for about 30 minutes.
  • Meanwhile, make the filling by combining the leftover mashed potatoes, shredded turkey, chili powder, parsley, cilantro, salt and freshly ground black pepper in a bowl.
  • Once the dough has defrosted, use a little flour to roll out the dough to about 1/8 of an inch thick and cut it in half horizontally.
  • Cut each half vertically into 3 equal pieces; you should have 6 squares.
  • Place 1/3 cup of the turkey/potato mixture in the middle of each square.
  • Fold over each square so one corner meets the other, making a triangle.
  • Press the sides down using a fork or pinch with your fingers (if they don't stick, moisten them slightly).
  • Repeat with the other five.
  • Lay them out onto a parchment-lined baking sheet.
  • Brush empanadas with the egg wash so they will get nice and brown.
  • Transfer to the oven and bake for 10-15 minutes, until golden.
  • Serve either hot or cold.

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Reviews

  1. We made this tonight from leftovers. It was really good. One change I would make when making these again would be to add abit of cheese, because everything is better with cheese!!! The great thing is that since there is just the 2 of us and these are such large portions, we have some meals to freeze! Thanks for posting this recipe from my request. I love recipezaar members!!
     
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