1 egg white, beaten to blend with 1 teaspoon cold water
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