Turkey Empanadas Recipe | Practically Homemade (2024)

ByJune Albertson-DickPublishedNovember 27, 2019December 15, 2022UpdatedDecember 15, 2022

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My second favorite thing about Thanksgivingare the leftovers. There are so many great things to do with them. In fact, just heating them up in the original form is fabulous but I love to step it up a little bit. This Leftover Turkey Empanadas Recipe is filled with fabulous flavors and wrapped in a flaky crust. What could be better than that? Keep scrolling to see all of the fun ingredients.

To keep the filling simple, the recipe is using ingredients that you probably already have on hand. The addition of cream cheese gives it a smooth and creamy texture.

In the past I have used refrigerated pie crust for the outside shell but this time I went with puff pastry dough. It was a good decision.

The puff pasty dough bakes up so light and flaky and is a great contrast to the filling. The combination is pretty darn amazing.

Using Puff Pastry for your Empanada Crust

Refrigerated pie crust will totally work but after using puff pastry I just don’t think that I can ever go back! Puff pastry gives you layers of pastry goodness.

Begin by taking your thawed puff pastry sheets and laying them out onto a flat surface.

Using a 4″ round cookie cutter, cut 4 circles from each sheet {giving you 8 rounds}. You could also make triangles if you don’t have a round cookie cutter.

These Easy Baked Churros are a great way to use the leftover dough!

Creamy Leftover Turkey Empanada Filling

In a skillet over medium heat, add one tablespoon of oil and saute 1/4 of a small onion until it is softened.

Add 1 cup of leftover turkey, 2 ounces of cream cheese and a heaping tablespoon of green chilies.

Stir mixture continually. Your goal is for the cream cheese to melt {remember we want creaminess}. Then add 2 heaping tablespoons of your favorite salsa.

Followed by a teaspoon of taco seasoning. Stir to combine filling and remove from heat.

How to Assemble your Leftover Turkey Empanadas with Puff Pastry Dough

Place the 8 rounds of puff pastry onto a silicone mat or parchment lined baking sheet. Add a tablespoon {or a little more} of filling onto the top of each puff pastry round. Top with shredded cheese.

You do not want to add too much filling or it will be hard to close the turkey empanadas. If they don’t seal properly then the filling will come out of the pastry as it bakes.

Fold the puff pastry over and seal the edges of the empanada with the tines of a fork. You want to press down firmly enough to form a seal in the dough.

Then take the fork and poke holes in the top of each empanada. These small holes will help air escape while they bake.

If you want a nice and golden color {and who doesn’t} then use an egg wash {1 egg whisked with 1 teaspoon of water} and lightly brush onto each pastry.

Bake in a 450 degree oven for 20-25 minutes or until the Leftover Turkey Empanadas are golden brown and puffed up.

These turkey empanadas are best served warm but can be stored in the refrigerator for up to 3 days. Just heat in the microwave until warm.

It is such a fun and delicious way to use up the leftover turkey you will have in a couple of days. Although you could also substitute cooked chicken in the filling any time of the year.

These turkey empanadas were a hit at home and I know they will be at yours too! Happy Turkey Day!

Want some other awesome appetizer ideas? Try these recipes…

• Little Smokies Pigs in a Blanket Wreath
• Jalapeno Popper Crescent Bites
• Jalapeno Popper Cheese Ball
• Baked Mozzarella Sticks
• Pepperoni Pizza Biscuit Pull-Apart Dip