Turkey and Mashed Potato Empanadas - Empanadas De Pavo

1. 1

   Pre-heat the oven to 400F.

2. 2

   Remove one sheet of puff pastry from the freezer and thaw in the refrigerator for about 30 minutes.

3. 3

   Meanwhile, make the filling by combining the leftover mashed potatoes, shredded turkey, chili powder, parsley, cilantro, salt and freshly ground black pepper in a bowl.

4. 4

   Once the dough has defrosted, use a little flour to roll out the dough to about 1/8 of an inch thick and cut it in half horizontally.

5. 5

   Cut each half vertically into 3 equal pieces; you should have 6 squares.

6. 6

   Place 1/3 cup of the turkey/potato mixture in the middle of each square.

7. 7

   Fold over each square so one corner meets the other, making a triangle.

8. 8

   Press the sides down using a fork or pinch with your fingers (if they don't stick, moisten them slightly).

9. 9

   Repeat with the other five.

10. 10

    Lay them out onto a parchment-lined baking sheet.

11. 11

    Brush empanadas with the egg wash so they will get nice and brown.

12. 12

    Transfer to the oven and bake for 10-15 minutes, until golden.

13. 13

    Serve either hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.