Turkey And Mashed Potato Empanadas Empanadas De Pavo Recipes
TURKEY AND MASHED POTATO EMPANADAS - EMPANADAS DE PAVO
A terrific way to use up turkey feast leftovers from the wonderful Rachael Ray. Chicken would make an excellent substitution for turkey.
Provided by Molly53
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 400°F.
- Remove one sheet of puff pastry from the freezer and thaw in the refrigerator for about 30 minutes.
- Meanwhile, make the filling by combining the leftover mashed potatoes, shredded turkey, chili powder, parsley, cilantro, salt and freshly ground black pepper in a bowl.
- Once the dough has defrosted, use a little flour to roll out the dough to about 1/8 of an inch thick and cut it in half horizontally.
- Cut each half vertically into 3 equal pieces; you should have 6 squares.
- Place 1/3 cup of the turkey/potato mixture in the middle of each square.
- Fold over each square so one corner meets the other, making a triangle.
- Press the sides down using a fork or pinch with your fingers (if they don't stick, moisten them slightly).
- Repeat with the other five.
- Lay them out onto a parchment-lined baking sheet.
- Brush empanadas with the egg wash so they will get nice and brown.
- Transfer to the oven and bake for 10-15 minutes, until golden.
- Serve either hot or cold.
Nutrition Facts : Calories 459.2, Fat 21.7, SaturatedFat 6, Cholesterol 107.6, Sodium 404.6, Carbohydrate 31.6, Fiber 2.2, Sugar 1.5, Protein 33
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