Turn your leftovers into tasty empanadas using refrigerated pie pastry. We make these savory pastries and freeze them for a quick fix during the holidays. —Cheryl Marinaccio, Webster, New York
Ingredients
1 cup cubed cooked turkey
1/2 cup cooked stuffing
2 tablespoons whole-berry cranberry sauce
2 tablespoons turkey gravy
2 packages (14.1 ounces each) refrigerated pie pastry
1 large egg
1 tablespoon water
Rubbed sage, optional
Additional turkey gravy or whole-berry cranberry sauce, optional
Instructions
1Preheat oven to 400°. In a small bowl, combine turkey, stuffing, cranberry sauce and gravy.
2On a lightly floured surface, unroll 1 pastry. Roll out into a 12-in. circle. Cut with a floured 4-in. biscuit cutter. Repeat with remaining pastry.
3In a small bowl, whisk egg with water; brush over edges of pastry circles. Place 1 tablespoon filling on 1 side. Fold dough over filling. Press edges with a fork to seal.
4Place 2 in. apart on greased baking sheets. Brush tops with remaining egg mixture; sprinkle with sage if desired. Bake 12-15 minutes or until golden brown. Serve warm, with gravy or cranberry sauce if desired.
