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.
