After-Christmas Empanadas Recipe

After-Christmas Empanadas Recipe
After-Christmas Empanadas Recipe photo by Taste of Home
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After-Christmas Empanadas Recipe

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Turn your leftovers into tasty empanadas using refrigerated pie pastry. We make these savory pastries and freeze them for a quick fix during the holidays. —Cheryl Marinaccio, Webster, New York
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 1 cup cubed cooked turkey
  • 1/2 cup cooked stuffing
  • 2 tablespoons whole-berry cranberry sauce
  • 2 tablespoons turkey gravy
  • 2 packages (14.1 ounces each) refrigerated pie pastry
  • 1 large egg
  • 1 tablespoon water
  • Rubbed sage, optional
  • Additional turkey gravy or whole-berry cranberry sauce, optional

Directions

Preheat oven to 400°. In a small bowl, combine turkey, stuffing, cranberry sauce and gravy.
On a lightly floured surface, unroll one pastry. Roll out into a 12-in. circle. Cut with a floured 4-in. biscuit cutter. Repeat with remaining pastry.
In a small bowl, whisk egg with water; brush over edges of pastry circles. Place 1 tablespoon filling on one side. Fold dough over filling. Press edges with a fork to seal.
Place 2 in. apart on greased baking sheets. Brush tops with remaining egg mixture; sprinkle with sage if desired. Bake 12-15 minutes or until golden brown. Serve warm with gravy or cranberry sauce if desired.
Freeze option: Freeze cooled pastries in resealable plastic freezer bags. To use, reheat pastries on a greased baking sheet in a preheated 400° oven 8-10 minutes or until lightly browned and heated through.
Yield: about 1-1/2 dozen.
Originally published as After-Christmas Empanadas in Taste of Home Christmas Annual Annual 2015, p163

  • 1 cup cubed cooked turkey
  • 1/2 cup cooked stuffing
  • 2 tablespoons whole-berry cranberry sauce
  • 2 tablespoons turkey gravy
  • 2 packages (14.1 ounces each) refrigerated pie pastry
  • 1 large egg
  • 1 tablespoon water
  • Rubbed sage, optional
  • Additional turkey gravy or whole-berry cranberry sauce, optional
  1. Preheat oven to 400°. In a small bowl, combine turkey, stuffing, cranberry sauce and gravy.
  2. On a lightly floured surface, unroll one pastry. Roll out into a 12-in. circle. Cut with a floured 4-in. biscuit cutter. Repeat with remaining pastry.
  3. In a small bowl, whisk egg with water; brush over edges of pastry circles. Place 1 tablespoon filling on one side. Fold dough over filling. Press edges with a fork to seal.
  4. Place 2 in. apart on greased baking sheets. Brush tops with remaining egg mixture; sprinkle with sage if desired. Bake 12-15 minutes or until golden brown. Serve warm with gravy or cranberry sauce if desired.
    Freeze option: Freeze cooled pastries in resealable plastic freezer bags. To use, reheat pastries on a greased baking sheet in a preheated 400° oven 8-10 minutes or until lightly browned and heated through.
    Yield: about 1-1/2 dozen.
Originally published as After-Christmas Empanadas in Taste of Home Christmas Annual Annual 2015, p163

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