Thanksgiving Leftovers: Turkey Empanadas Recipe
My second favorite thing about Thanksgiving are the leftovers. There are so many great things to do with them. In fact, just heating them up in the original form is fabulous but I love to step it up a little bit. This Leftover Turkey Empanadas Recipe is filled with fabulous flavors and wrapped in a flaky crust. What could be better than that? Keep scrolling to see all of the fun ingredients.
To keep the filling simple, the recipe is using ingredients that you probably already have on hand. The addition of cream cheese gives it a smooth and creamy texture.
In the past I have used refrigerated pie crust for the outside shell but this time I went with puff pastry dough. It was a good decision.
The puff pasty dough bakes up so light and flaky and is a great contrast to the filling. The combination is pretty darn amazing.
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Using Puff Pastry for your Empanada Crust
Refrigerated pie crust will totally work but after using puff pastry I just don’t think that I can ever go back! Puff pastry gives you layers of pastry goodness.
Begin by taking your thawed puff pastry sheets and laying them out onto a flat surface.
Using a 4″ round cookie cutter, cut 4 circles from each sheet {giving you 8 rounds}. You could also make triangles if you don’t have a round cookie cutter.
These Easy Baked Churros are a great way to use the leftover dough!
Creamy Leftover Turkey Empanada Filling
In a skillet over medium heat, add one tablespoon of oil and saute 1/4 of a small onion until it is softened.
Add 1 cup of leftover turkey, 2 ounces of cream cheese and a heaping tablespoon of green chilies.
Stir mixture continually. Your goal is for the cream cheese to melt {remember we want creaminess}. Then add 2 heaping tablespoons of your favorite salsa.
Followed by a teaspoon of taco seasoning. Stir to combine filling and remove from heat.
How to Assemble your Leftover Turkey Empanadas with Puff Pastry Dough
Place the 8 rounds of puff pastry onto a silicone mat or parchment lined baking sheet. Add a tablespoon {or a little more} of filling onto the top of each puff pastry round. Top with shredded cheese.
You do not want to add too much filling or it will be hard to close the turkey empanadas. If they don’t seal properly then the filling will come out of the pastry as it bakes.
Fold the puff pastry over and seal the edges of the empanada with the tines of a fork. You want to press down firmly enough to form a seal in the dough.
Then take the fork and poke holes in the top of each empanada. These small holes will help air escape while they bake.
If you want a nice and golden color {and who doesn’t} then use an egg wash {1 egg whisked with 1 teaspoon of water} and lightly brush onto each pastry.
Bake in a 450 degree oven for 20-25 minutes or until the Leftover Turkey Empanadas are golden brown and puffed up.
These turkey empanadas are best served warm but can be stored in the refrigerator for up to 3 days. Just heat in the microwave until warm.
It is such a fun and delicious way to use up the leftover turkey you will have in a couple of days. Although you could also substitute cooked chicken in the filling any time of the year.
These turkey empanadas were a hit at home and I know they will be at yours too! Happy Turkey Day!
Want some other awesome appetizer ideas? Try these recipes…
- Little Smokies Pigs in a Blanket Wreath
- Jalapeno Popper Crescent Bites
- Savory & Sweet Party Plates
- Jalapeno Popper Cheese Ball
- Baked Mozzarella Sticks
- Pepperoni Pizza Biscuit Pull-Apart Dip
Turkey Emapanadas Recipe
Ingredients
- 1 pkg puff pastry {2 sheets thawed}
- 1 tbsp oil {I used olive oil but vegetable oil works too}
- 1/4 small onion {chopped}
- 1 cup leftover turkey {chopped}
- 2 oz. cream cheese
- 1 tbsp green chilies
- 2 tbsp salsa
- 1 tbsp taco seasoning
- 1/3 cup shredded cheese
Egg Wash
- 1 egg
- 1 tsp water
Instructions
- Preheat oven to 450°. Layout both sheets of puff pastry onto a flat surface. Cut out 4 circles {using a 4" round cutter} from each sheet. Place the 8 rounds onto a Silpat or parchment lined baking sheet.
- To make the filling, add 1 tablespoon of oil into a medium skillet over medium heat. Once warm, add onion and cook until softened. Add leftover turkey, cream cheese and green chilies to the onions and stir. The goal if for the cream cheese to melt and become creamy. Add your favorite salsa and stir to combine and lastly add taco seasoning and stir. Remove from heat.
- Place a heaping tablespoon of filling into the middle of each puff pastry round and top with shredded cheese. Be sure to not over fill or the empanadas will not seal properly and they are hard to close. Fold the puff pastry over the filling in half and seal the edges together using the tines of the fork. You want to be sure and press hard enough to create a seal. Using the same fork, poke a couple of holes into the top of each empananda. This will allow steam to escape while the bake. To get the golden brown color on top, brush each empanada with egg wash. To make the egg wash just whisk the egg and water together.
- Bake for 20-25 minutes or until your turkey empanadas are golden brown. Serve warm or store in the refrigerator for up to 3 days.
