Description
These Leftover Turkey Pot Pie Empanadas are a creative and delicious way to transform your leftover Thanksgiving turkey into flavorful hand pies. Filled with a savory mixture of shredded turkey, peas, carrots, and herbs, wrapped in flaky empanada dough, and baked to golden perfection, they make a perfect snack or meal that’s both comforting and convenient.
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
- 10 frozen Goya Empanada Discos (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 chopped onion, celery, and parsley, cooking until the onions become translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute to release its aroma.
- Prepare thickening agent: In a small bowl, combine the chicken or turkey broth with the cornstarch and mix well until smooth to avoid lumps.
- Cook filling: Add shredded turkey, frozen peas and carrots, kosher salt, black pepper, thyme, and the broth mixture to the skillet. Stir constantly over medium heat and bring the mixture to a boil. Continue to cook for 2 to 3 minutes until the filling thickens and is heated through. Remove from heat and let cool slightly.
- Assemble empanadas: Place an empanada disc flat on your work surface. Spoon about 2 tablespoons of the turkey mixture into the center. Using a pastry brush, apply the whisked egg wash around the edges of the disc. Fold the disc over to form a half-moon shape and gently press the edges to seal. Crimp the edges with a fork to ensure a tight seal.
- Apply egg wash: Brush the top side of each assembled empanada with more egg wash to help achieve a golden brown crust when baked.
- Bake empanadas: Preheat your oven to 350°F (175°C). Lightly spray a baking sheet with cooking spray and arrange the empanadas evenly spaced. Bake for 26 to 30 minutes or until the empanadas are golden brown and cooked through.
- Optional air fryer method: Spray the air fryer basket with oil to prevent sticking. Place empanadas in the basket in batches. Cook at 380°F (193°C) for 8 minutes, flipping halfway through, until golden and crisp. Serve hot.
Notes
- These empanadas are a fantastic way to use up Thanksgiving turkey leftovers while creating a new and tasty dish.
- The empanada discs used here are pre-made for baking; thaw them properly before assembling to avoid tearing.
- Make sure the filling is not too watery to prevent soggy empanadas; the cornstarch helps thicken the mixture.
- Both baking and air frying methods yield delicious results; choose based on your available equipment.
- Feel free to customize the filling with additional vegetables or seasonings to suit your taste.
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
