Leftover Turkey Pot Pie Empanadas
User Reviews
5
Leftover Turkey Pot Pie Empanadas
Description
This recipe transforms leftover turkey into a pot pie filling incorporating vegetables like peas, carrots, celery, onion, and fresh parsley. The mixture is thickened with cornstarch and cooked in chicken or turkey broth to create a moist, savory filling seasoned with thyme, salt, and pepper. The filling is spooned into ready-made empanada discs, edges sealed after egg wash application, then each is brushed on top with egg wash before baking.
Baked at 350°F for around 26 to 30 minutes, the empanadas develop a crisp, golden exterior encasing a warm, hearty filling reminiscent of traditional pot pie flavors. The combination of tender turkey and vegetables inside flaky empanada dough makes these suitable as a snack or light meal.
Using pre-made empanada discs simplifies assembly, while egg wash ensures a sealed, glossy crust. Handling the dough gently when sealing prevents cracks or breaks that could leak filling during baking.
Ingredients
- 1 teaspoon butter unsalted
- 1/4 cup onion chopped
- 1/4 cup celery chopped
- 2 tablespoons parsley chopped, fresh
- 1 clove garlic (minced)
- 1 tablespoon corn starch
- 1/2 cup chicken broth low sodium, or turkey broth
- 1 1/4 cups turkey breast 5 ounces, leftover, shredded, cooked
- 3/4 cup pea frozen
- 3/4 cup carrot frozen
- 3/4 teaspoon kosher salt
- 1/8 tsp black pepper ground
- 1/2 tsp thyme dried
- 10 empanada discs the ones for baking, thawed, frozen, Goya brand
- cooking spray
- 1 egg whisked, large
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.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10empanadas
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 1empanada | |
| Calories | 174kcal | 9% |
| Carbohydrates | 24.5g | 8% |
| Protein | 9.5g | 19% |
| Fat | 5g | 8% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 31mg | 10% |
| Sodium | 315mg | 13% |
| Fiber | 0.5g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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