Description
These Leftover Turkey Pot Pie Empanadas, or hand pies are a delicious way to use up your leftover Thanksgiving turkey!
Yield: 10empanadas | Serving Size: 1empanada
Ingredients
1teaspoonunsalted butter
1/4cupchopped onion
1/4cupchopped celery
2tablespoonschopped fresh parsley
1clovegarlic, minced
1tablespooncorn starch
1/2cuplow sodium chicken or turkey broth
1 1/4cupsleftover shredded cooked turkey breast, 5 ounces
3/4cupfrozen peas and carrots
3/4teaspoonkosher salt
1/8tspground black pepper
1/2tspdried thyme
10frozen Goya Empanada Discos, the ones for baking, thawed
cooking spray
1large egg, whisked
Instructions
- Heat a skillet over medium heat, melt butter. Add onion, celery, and parsley cooking until onions are translucent. Add minced garlic, cooking for an additional minute.
- Combine the broth and cornstarch together and mix well.
Add the turkey, frozen peas and carrots, 3/4 teaspoon salt, pepper, thyme and broth, stir and cook medium heat, bring to a boil then cook until thickened and heated through, 2-3 minutes.
Place a disc on your work surface. Take 2 tablespoon of the turkey mixture and place in the middle of each disc. Using a pastry brush, place the egg wash on the outer edges of the disc. Fold the disc over and gently press the edges to create a seal. Use a fork and press around the edges to seal.
Brush the egg wash over one side of each of the empanadas.
- Spray the baking sheet with oil, bake 350F 26 to 30 minutes, until golden.
Air Fryer:
- Spray the basket with oil to prevent sticking, transfer to the basket, in batches and cook at 380F° for 8 minutes, turning half way. Eat hot.
Last Step:
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Nutrition
Serving: 1empanada, Calories: 174kcal, Carbohydrates: 24.5g, Protein: 9.5g, Fat: 5g, Saturated Fat: 0.5g, Cholesterol: 31mg, Sodium: 315mg, Fiber: 0.5g
