Thanksgiving Leftover Recipe: Empanadas (Hand Pies)
Empanadas made with Thanksgiving leftovers: Use Thanksgiving leftover turkey, ham, mashed potatoes or stuffing, gravy etc baked into homemade or store-bought pie crust. Freeze empanadas for easy weeknight meals!
Prep Time20 mins
Cook Time20 mins
Thanksgiving Leftover filling ideas:
- 1 tablespoon turkey or ham - cut into 1 " pieces
- 1 tablespoon dressing
- 1 tablespoon Mashed Potatoes
- 1 tablespoon sweet potatoes
- 1 tablespoon cranberry sauce
- 1 tablespoon roasted veggies
- 1 tablespoon gravy
- 2 whole pie crusts
- 3 tablespoons melted butter
On a floured board, roll out pie dough thinner than the average crust.
Cut dough into circles: use the other side of empanada cutter (or upside down bowl) to cut dough into circles the same size as your empanada maker.
Pie crusts will make 6 empanadas.
Place 2-3 tablespoons of filling on one side of the pie dough. If they are overfilled, the press won't close and seal.
Close the empanada maker, and seal the edges. Or, fold dough in half with filling, and press the edges closed with the tips of a fork.
Place empanadas on a parchment lined baking sheet.
Brush with melted butter.
Bake at 375 for 20-25 minutes pie crust until edges are golden brown and baked.
Calories: 82kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 90mg | Potassium: 35mg | Fiber: 0g | Sugar: 1g | Vitamin A: 13% | Vitamin C: 2.7% | Calcium: 0.2%