Empanadas - Thanksgiving Leftover Recipe
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!
- 2 pie crusts
- 3 tablespoons melted butter
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 roast veggies
- 1 tablespoon gravy
On a floured board, roll out pie dough thinner than the average crust.
Cut dough into 6" circles: use the other side of empanada cutter or a small upside down bowl to cut the dough into circles.
One 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.
You don't NEED an empanada press, but it does the job really fast and they are inexpensive. If making your empanadas by hand, simply fold over the pie crust over your filling, and use a fork to seal the edges.
TIP: Do not overfill your savory hand pies, if they are overfilled, the press won't close and seal.
One pie crust will make 6 empanadas.
Use your extra pie crust to make pretty leaf decorations.
Empanadas are freezable, making them perfect for meal prep. You can also freeze these in airtight containers, and then bake for fast weeknight dinner meals or lunches.
Calories: 82kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 90mg | Potassium: 35mg | Fiber: 0g | Sugar: 1g | Vitamin A: 650IU | Vitamin C: 2.2mg | Calcium: 2mg