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Thanksgiving leftovers are almost as traditional as the big meal itself. Last year we came up with this recipe for turkey empanadas to handle leftover turkey, veg, gravy, and pie crust, and we're hooked. It works as a totable snack that can go on post-festivity picnics, or heaven forbid, to work on Friday.
They might not be as fancy as Thomas Keller's griddled stuffing "pain perdu" with gouda sauce and poached eggs, but they are a lovely, simple leftover solution. Here's the recipe.
Turkey Empanadas
2 fresh or pre-made pie crusts
1 cup chopped turkey meat
1/4 cup crimini mushrooms, finely chopped
1/4 cup onions, finely chopped
1/4 cup gravy
1 beaten egg for wash
Sweat the onions in butter, then add chopped mushrooms. Once the mushrooms get their umami on and are full cooked through, add the chopped turkey and gravy. Set aside to cool.
On a floured surface, roll out your dough a bit thinner than your average crust. Then use a 4-inch cutter to make the empanada crusts. We used a coffee tin top, but if you’re fancy and have an actual cutter, more power to ya. Gather the remaining dough, roll and repeat. You should have 12 circular crusts.
Place a tablespoon of filling in each of the circles, then top with a small slice of brie. Brush a bit of egg wash on the edge of each empanada, fold over, then press with a fork to close. Poke a few holes on top with your fork so they don't explode in the oven. Bake at 350 degrees for 20 minutes, and then rest on a cooling rack for 5 minutes before serving.
