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Taste of Home

After-Christmas Empanadas

TOTAL TIME: Prep: 30 min. Bake: 15 min. YIELD: 20 appetizers.
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

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

  • 1. Preheat oven to 400°. In a small bowl, combine turkey, stuffing, cranberry sauce and gravy.
  • 2. On a lightly floured surface, unroll 1 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 1 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.

Nutrition Facts

1 empanada: 205 calories, 11g fat (5g saturated fat), 24mg cholesterol, 191mg sodium, 21g carbohydrate (2g sugars, 0 fiber), 4g protein.

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