You may also like
Ingredients
- 2 pie crusts for a 9-in. pie, storebought* or homemade, about 1/8 in. thick
- 1 cup plus 2 tbsp. shredded cooked turkey
- 1/2 cup chopped chives, divided
- 1/2 cup whole-berry cranberry sauce
- 1 large egg, lightly beaten with 1 tbsp. water
- Leftover gravy, for serving
Method
- Preheat oven to 400° and line a baking sheet with parchment paper. On a floured surface, roll out pie crusts. Cut out rounds with a 4 1/2-in. round biscuit cutter, then lay rounds on prepared baking sheet.
- Mix turkey with 1/3 cup chives in a small bowl.
- Working with one round at a time, spoon about 1 1/2 tbsp. turkey on half of the dough, then spoon about 2 tsp. cranberry sauce onto turkey (toward center). Brush with a bit of egg wash, fold round into a half circle, and press edges together with tines of a fork. Repeat with remaining dough and fillings, then brush each empanada with egg wash.
- Bake empanadas until evenly golden brown, 20 to 25 minutes. Reheat gravy and sprinkle it with remaining chives. Serve empanadas warm, with gravy.
- *Find rolled-out pie crusts in the refrigerator section of your grocery store.
