Tuesday, December 1, 2009
TURKEY EMPANADAS--LEFTOVERS THAT WON'T BE (LEFT OVER)
Makes 10 - approximately 8 WW pts per empanada
2 cups diced cooked turkey, white and dark meat
1/2 cup chilled gravy
1 pkg Goya discos for empanadas
1 cup mashed potatoes, divided
1 cup stuffing, divided
1 egg white beaten with 1 tsp cold water for glaze
Mix the turkey with the chilled gravy in a small bowl. Place the discs on a work surface. Spoon about 2 tbs mashed potatoes onto half of each round, press lightly to flatten, leaving a 1/2 inch border. Top with 2 tbs stuffing, then a small mound of the turkey-gravy mixture. Brush glaze around filling on 1 pastry half. Fold plain pastry half over filling, stretching dough to cover. Seal edges with fork tines. Repeat with all discs. Brush with the egg white glaze and cut small slits in the top to allow steam to escape.
Transfer the empanadas to 1 or 2 baking sheets lined with parchment paper. Bake in a preheated 425 degree oven for 20 minutes. Or, you may freeze them at this point to bake at a later time. Serve with cranberry sauce on the side.
I had to taste just one of these little treats and it was absolutely delicious. I'm quite certain it would be just as delicious with the puff pastry. I split mine in half and stuffed some cranberry sauce into each half while they were still hot. I loved the crunch of the shell contrasted with the soft, moist stuffing and mashed potato base. The bit of gravy was more than enough to keep the turkey moist as well. I plan to serve the rest of these at my Christmas party as one of my appetizers.