Turkey Empanadas

Another recipe from about.com that sounds super easy and super delicious. I would personally make my pie crust from scratch, but if you opt for the store-bought kind, this meal would almost be super quick to make! Enjoy!

Turkey Empanadas

• 1 package (about 14 ounces) refrigerated pie crusts
• 1 1/2 cups diced cooked turkey
• 1/3 cup cold turkey gravy
• 3/4 cup cold seasoned mashed potatoes
• 2 tablespoons finely chopped parsley
• 3/4 cup leftover dressing
• salt and pepper
• 1 egg white beaten with 1 teaspoon water
• leftover cranberry sauce

1. Heat oven to 400°.

2. On a lightly floured surface, roll each pastry round to about 12-inches. Cut out 3 6-inch rounds, then roll the remaining scraps out to cut out 1 more 6-inch round. Repeat with the remaining pastry sheet.

3. In a small bowl, combine the turkey with the gravy; set aside. Combine the mashed potatoes with parsley in another small bowl.

4. On each 6-inch round, mound about 1 1/2 tablespoons of mashed potatoes. Top with about 1 tablespoon of dressing, then about 2 to 3 tablespoons of the turkey mixture. Sprinkle with a little salt and pepper. Wet the edges with water, fold over, and seal with the tines of a fork. Cut a few slits in the top of each empanada and arrange on a parchment or silicone lined baking sheet.

5. Beat egg white with 1 teaspoon water and brush each empanada lightly with the mixture. Bake for about 12 to 14 minutes, until nicely browned. Serve with cranberry sauce and ENJOY!