Admissions first, I did not take this photo. It belongs on bonappetit.com. It looks fabulous, doesn't it?! This recipe really appealed to me in my November Bon Appetit magazine. It's for Turkey Empanadas and appealed to me because it looked and sounded tasty and best of all, called for turkey leftovers! We had plenty of turkey, gravy, cranberry sauce, and stuffing left over after Christmas Dinner at a friend's house. So, I was so excited to try this recipe. I must say how much I LOVE puff pastry. It's one of the few prepared, packaged ingredients that I really like. The puff pastry didn't disappoint. I even tasted the turkey, stuffing, gravy, and everything else as I was assembling these. Increased anticipation.To my dismay I discovered a truth that describes accurately my relationship with leftovers. You may do whatever you want to them, but most of the time they still taste like leftovers, or as my husband's family coined the title to this post "Used Food". So, here's my guilty admission that I don't really like to eat leftovers. Every once in a while there is something that is okay. But most of the time I eat leftovers because I feel guilty. That if this food is not consumed in some way that it will be wasteful. Maybe in my next life I'll be better!
Still, this recipe is not half-bad and next year I may just make it again, maybe with "New Food" this time!
TURKEY EMPANADAS
Ingredients
2 cups diced cooked turkey (white and dark meat)
1/2 cup chilled gravy
1 1/2 cups 17.3-ounce packages frozen puff pastry (3 sheets), thawed
1 cup mashed potatoes, divided
1 cup stuffing, divided
1 egg white, beaten to blend with 1 teaspoon cold water (for glaze)
Cranberry sauce
Mix turkey with chilled gravy in small bowl. Roll out 3 pastry sheets to 12-inch-long rectangles on floured work surface. Cut out 2 six-inch rounds from each pastry sheet, using small plate as guide (6 rounds total). Place each round on one 8- to 9-inch parchment square.
Spoon 2 1/2 tablespoons mashed potatoes onto half of each pastry round; press lightly to flatten, leaving 1/2-inch border. Top with 2 to 3 tablespoons stuffing, then about 1/3 cup turkey 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 to form 5 more empanadas. Transfer empanadas (still on parchment squares) to 2 rimmed baking sheets (3 on each sheet), spacing 2 inches apart. Chill empanadas 20 minutes.
Preheat oven to 425°F. Press edges of empanadas again with fork tines. Brush empanadas with egg-white glaze and cut small slits in top to allow steam to escape. Bake empanadas 10 minutes. Reduce heat to 350°F and bake empanadas until puffed and golden, 25 to 35 minutes longer. Serve empanadas, passing cranberry sauce alongside.
Ingredients
2 cups diced cooked turkey (white and dark meat)
1/2 cup chilled gravy
1 1/2 cups 17.3-ounce packages frozen puff pastry (3 sheets), thawed
1 cup mashed potatoes, divided
1 cup stuffing, divided
1 egg white, beaten to blend with 1 teaspoon cold water (for glaze)
Cranberry sauce
Mix turkey with chilled gravy in small bowl. Roll out 3 pastry sheets to 12-inch-long rectangles on floured work surface. Cut out 2 six-inch rounds from each pastry sheet, using small plate as guide (6 rounds total). Place each round on one 8- to 9-inch parchment square.
Spoon 2 1/2 tablespoons mashed potatoes onto half of each pastry round; press lightly to flatten, leaving 1/2-inch border. Top with 2 to 3 tablespoons stuffing, then about 1/3 cup turkey 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 to form 5 more empanadas. Transfer empanadas (still on parchment squares) to 2 rimmed baking sheets (3 on each sheet), spacing 2 inches apart. Chill empanadas 20 minutes.
Preheat oven to 425°F. Press edges of empanadas again with fork tines. Brush empanadas with egg-white glaze and cut small slits in top to allow steam to escape. Bake empanadas 10 minutes. Reduce heat to 350°F and bake empanadas until puffed and golden, 25 to 35 minutes longer. Serve empanadas, passing cranberry sauce alongside.
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