Description
These Leftover Turkey Pot Pie Empanadas are a savory and convenient way to transform your Thanksgiving leftovers into delicious hand pies. Filled with turkey, vegetables, and herbs, and baked to golden perfection, they make a perfect snack or meal for any time of year.
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
Empanada Assembly
- 10 frozen Goya Empanada Discos (the ones for baking, thawed)
- Cooking spray
- 1 large egg (whisked, for egg wash)
Instructions
- Sauté Aromatics: Heat a skillet over medium heat and melt the butter. Add chopped onion, celery, and parsley, cooking until the onions become translucent. Stir in minced garlic and cook for another minute to release its aroma.
- Prepare Thickening Broth: In a small bowl, combine the low sodium chicken or turkey broth with the corn starch, mixing well until smooth.
- Cook Filling: Add shredded turkey, frozen peas and carrots, salt, black pepper, dried thyme, and the broth mixture to the skillet. Stir and bring to a boil over medium heat, then reduce heat and simmer until thickened and heated through, about 2 to 3 minutes.
- Assemble Empanadas: Place one thawed empanada disc on a clean work surface. Spoon about 2 tablespoons of the turkey filling into the center. Using a pastry brush, apply egg wash to the edges of the disc. Fold the disc over to cover the filling, gently press to seal, then firmly press edges with a fork to ensure they are closed.
- Brush and Prepare for Baking: Brush the top surface of each empanada with egg wash. Spray a baking sheet with cooking spray and arrange empanadas on it, spaced apart.
- Bake: Preheat the oven to 350°F (175°C). Bake the empanadas for 26 to 30 minutes or until they turn golden brown.
- Optional Air Fryer Method: Spray air fryer basket lightly with cooking spray to prevent sticking. Place empanadas in the basket in batches, cook at 380°F (193°C) for 8 minutes, turning halfway through cooking for even crispiness. Serve hot.
Notes
- These empanadas are a fantastic way to use up leftover Thanksgiving turkey and veggies.
- Ensure the filling is thickened properly so it does not leak during baking.
- Both oven baking and air frying methods yield crispy, golden empanadas; air fryer cooks faster.
- Adjust seasoning according to taste, especially salt and pepper.
- Empanadas can be made ahead and frozen before baking; bake from frozen, adding a few extra minutes.
Nutrition
- Serving Size: 1 empanada
- Calories: 174 kcal
- 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
