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Turkey Empanadas

Turn leftover Thanksgiving turkey into a Mexican treat.

Ingredients

1 sheet frozen puff pastry
2 cups leftover mashed potatoes
4 cup shredded turkey
1 tablespoon chili powder
1/4 cup parsley, chopped
1/4 cup cilantro, chopped
Salt and freshly ground black pepper
1 egg
All-purpose flour for dusting

Preparation

Pre-heat the oven to 400°F. Pull one sheet of puff pastry out of the freezer and thaw it out in the refrigerator for about 30 minutes.

While the puff pastry is defrosting, make the filling: In a mixing bowl, combine the leftover mashed potatoes, shredded turkey, chili powder, parsley, cilantro, salt and freshly ground black pepper.

Once the dough has defrosted, use a little flour to roll out the dough to about 1/8 of an inch thick and cut it in half horizontally. Cut each half vertically into 3 equal pieces; you should have 6 squares. Place 1/3 cup of the potato mixture in the middle of each square.

Fold over each square so one corner meets the other. It should look like a triangle. Press the sides down using a fork or pinch with your fingers. Repeat with the other five. Lay them out onto a parchment-lined sheet tray. Beat an egg in a bowl with a tablespoon or so of water. Brush empanadas with the egg wash so they will get nice and brown.

Transfer to the oven and bake for 10-15 minutes, until golden.