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Sheila's Leftover Turkey Day Empanadas Recipe

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This recipe for Sheila's Leftover Turkey Day Empanadas, by , is from Our Family Cookbook Christmas 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Sherman
Added: Tuesday, January 25, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Thanksgiving left-overs
Empanada skins (small circles made from flour, you might find them in two types, "for baking" or "for frying". Choose "for baking". They are usually in a refrigerated section of ethnic foods),

Optional: beaten egg

Directions:
Directions:
Dollop each empanada skin with very small portions of Thanksgiving leftovers. A bit of turkey, bit of stuffing, bit of mashed potatoes, bit of gravy, bit of cranberry, bit of yams. Place on cookie tray and fold over, forming half-circles, fork down the edges to seal. Use sharp knife to cut steam vents in top. If you want perfection, brush with egg for shiny finish.

Cook in 375 oven for 12 - 17 minutes, or until golden brown. Serve hot.

I prefer just turkey, stuffing, mashed potatoes and gravy in my empanadas, but Cousin Sheila advocates including all leftovers, down to the praline yams and smidgen of cranberries.

Empanadas are an easy and delicious way to use up leftovers. Make enough to freeze and microwave at a later date.

Personal Notes:
Personal Notes:
These are a tradition at the Sherman house, Cousin Sheila and I set up an assembly line of leftovers and bake several trays worth. Most are eaten right out of the oven, but we do manage to bag some up and pop them in the freezer.

 

 

 

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