Description
These Leftover Turkey Pot Pie Empanadas are a delicious and creative way to transform your leftover Thanksgiving turkey into savory hand pies filled with a flavorful mix of turkey, vegetables, and herbs, all encased in flaky empanada crusts baked 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
Assembly & Baking
- 10 frozen Goya Empanada Discos (the ones for baking, thawed)
- Cooking spray
- 1 large egg, whisked (for egg wash)
Instructions
- Sauté Vegetables: Heat a skillet over medium heat and melt the butter. Add the chopped onion, celery, and fresh parsley, cooking until the onions become translucent. Add the minced garlic and cook for an additional minute to release its aroma.
- Prepare Thickening Mixture: In a small bowl, combine the chicken or turkey broth with the corn starch and mix well until smooth to create a slurry.
- Cook Filling: Add the shredded turkey, frozen peas and carrots, kosher salt, black pepper, dried thyme, and the broth-cornstarch mixture to the skillet. Stir well and bring to a boil over medium heat. Continue cooking for 2-3 minutes until the mixture thickens and is heated through.
- Fill Empanadas: Place an empanada disc on your work surface. Spoon 2 tablespoons of the turkey filling onto the center of the disc. Using a pastry brush, apply egg wash around the edges of the disc.
- Seal Empanadas: Fold the disc over the filling to form a half-moon shape. Gently press the edges together to seal, then use a fork to crimp and ensure a tight seal, preventing filling leakage.
- Apply Egg Wash: Brush the tops of each prepared empanada with the leftover whisked egg to promote browning.
- Bake: Preheat oven to 350°F. Spray a baking sheet with cooking spray. Arrange the empanadas on the sheet and bake for 26 to 30 minutes until golden brown.
- Optional Air Fryer Method: Alternatively, spray the air fryer basket with oil to prevent sticking. Place empanadas in batches, cooking at 380°F for 8 minutes, flipping halfway through. Serve hot.
Notes
- These empanadas are an excellent way to creatively use leftover turkey from Thanksgiving.
- The recipe offers both baking and air frying methods for versatility.
- Ensure empanadas are sealed properly to avoid filling leakage during cooking.
- Use low sodium broth to control the salt level in the filling.
Nutrition
- Serving Size: 1 empanada
- Calories: 174
- 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
