Thanksgiving leftovers

Rarely do I set a table with paper plates but was considering these as I loved the message.  Moreover, I love a plate the day after Thanksgiving when filled with great leftovers. 

 

For example:

Turkey Empanadas

Bon Appétit | November 2009

by Maria Helm Sinskey

 

yield: Makes 6

These empanadas are moist and full of flavor. If your gravy is thin, simmer to reduce and thicken it, then chill before using.

 

Ingredients

• 2 cups diced cooked turkey (white and dark meat)
• 1/2 cup chilled gravy
• 1 1/2 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

 

Preparation

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

Source:www.epicurious.com