Ingredients for Turkey And Mashed Potato Empanadas Empanadas De Pavo
- Frozen Puff Pastry
- Mashed Potatoes
- Cooked Turkey
- 1 teaspoon chili powder
- Fresh Parsley
- Fresh Cilantro
- Salt & Freshly Ground Black Pepper
- 1 large egg
- 1 tablespoon water
- All Purpose Flour
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How to Make Turkey And Mashed Potato Empanadas Empanadas De Pavo
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Remove one sheet (14.1 oz) of puff pastry from the freezer and thaw in the refrigerator for 30 minutes.
- While the pastry thaws, prepare the filling: In a large bowl, combine 2 cups of leftover mashed potatoes, 2 cups shredded turkey (or chicken), 1 teaspoon chili powder, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh cilantro, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Mix well.
- Lightly flour a clean surface. Unfold the thawed puff pastry and roll it out to ⅛ inch thickness. Cut the pastry in half horizontally, then cut each half into 3 equal pieces. You should have 6 rectangles.
- Place approximately ⅓ cup of the turkey and potato mixture in the center of each rectangle.
- Fold each rectangle in half diagonally to form a triangle, pressing the edges firmly to seal. Crimp the edges with a fork or your fingers.
- Arrange the empanadas on the prepared baking sheet.
- In a small bowl, whisk together 1 large egg with 1 tablespoon of water to create an egg wash. Brush the egg wash over the empanadas.
- Bake for 10-15 minutes, or until golden brown and heated through.
- Serve hot or cold. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
6g
Fat
29g
Carbs
10g
