Ingredients
- 14 oz package refrigerated piecrust sheets
- 1 tbsp Grassland butter
- 1 ½ cups cooked turkey, roast beef, or ham, diced
- ⅓ 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
Instructions
- 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.
