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Thanksgiving Leftover Empanadas





Yields
Makes 8-10



Total Time
50 mins

Instead of having the same old turkey sandwiches after Thanksgiving this year, try these easy empanadas. Use store-bought pie crust, and they come together in minutes. Find rolled-out pie crusts in the refrigerator section of your grocery store

 2 pie crusts for a 9-in. pie, storebought* or homemade, about 1/8 in. thick
 1 cup plus 2 tbsp. shredded cooked turkey
 1/2 cup chopped chives, divided
 1/2 cup whole-berry cranberry sauce
 1 large egg, lightly beaten with 1 tbsp. water
  Leftover gravy, for serving
Step 1
1

Preheat oven to 400° and line a baking sheet with parchment paper. On a floured surface, roll out pie crusts. Cut out rounds with a 4 1/2-in. round biscuit cutter, then lay rounds on prepared baking sheet.

Step 2
2

Mix turkey with 1/3 cup chives in a small bowl.

Step 3
3

Working with one round at a time, spoon about 1 1/2 tbsp. turkey on half of the dough, then spoon about 2 tsp. cranberry sauce onto turkey (toward center). Brush with a bit of egg wash, fold round into a half circle, and press edges together with tines of a fork. Repeat with remaining dough and fillings, then brush each empanada with egg wash.

Step 4
4

Bake empanadas until evenly golden brown, 20 to 25 minutes. Reheat gravy and sprinkle it with remaining chives. Serve empanadas warm, with gravy.

Step 5
5

*Find rolled-out pie crusts in the refrigerator section of your grocery store.

Nutrition Facts

Servings 0