Leftover Christmas Empanadas

Leftover Christmas Empanadas

Leftover Christmas Empanadas

  • 14 oz package refrigerated piecrust sheets
  • 1 tbsp Grassland butter
  • 1 ½ cups cooked turkey, roast beef, or ham, diced
  • cup homemade gravy, cold
  • ¾ cup mashed potatoes, cold and seasoned
  • ¾ cup leftover dressing, whichever you prefer/ is applicable to your ingredients
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 large egg white
  • 1 tsp water

  • Preheat the oven to 400 F.
  • On a lightly floured surface, roll each pie crust sheet to about 12 inches. Cut out three 6-inch rounds. Roll the remaining scraps out to cut out 1 more 6-inch round. Repeat with the remaining pastry sheet equaling 8.
  • In a small bowl, combine your meat, butter, and gravy. Set aside.
  • On half of your 6-inch round pastry sheet, dollop about 2 tablespoons of mashed potatoes, following 1 tablespoon of dressing, then 2-3 tablespoons of meat and gravy mixture. Top with a little salt and pepper. Repeat these steps with the remaining.
  • On the opposite half, cut a few slits in the top of each empanada, and arrange on a parchment paper lined baking sheet.
  • Wet the edges with water, fold over, and seal with the back of a fork. Beat the egg white and water together and brush each empanada lightly with the mixture.
  • Bake for about 12 to 14 minutes, or until nicely browned and fragrant.
  • Serve hot and enjoy.

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