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Leftover Turkey Pot Pie Empanadas

5 from 17 votes

These Leftover Turkey Pot Pie Empanadas, or hand pies are a delicious way to use up your leftover Thanksgiving turkey!

Prep Time: 10

Cook Time: 30

Total Time: 40

Yield: 10 empanadas

Course: Appetizer, Lunch

Cuisine: American

Ingredients

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 tsp ground black pepper
1/2 tsp dried thyme
10 frozen Goya Empanada Discos (the ones for baking, thawed)
cooking spray
1 large 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.

Nutrition

Serving: 1empanada, Calories: 174kcal, Carbohydrates: 24.5g, Protein: 9.5g, Fat: 5g, Saturated Fat: 0.5g, Cholesterol: 31mg, Sodium: 315mg, Fiber: 0.5g

- WW Points: 5

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