• 1 sheet frozen puff pastry
  • 2 cups leftover mashed potatoes
  • 4 cup shredded turkey
  • 1 tablespoon chili powder
  • 1/4 cup parsley, chopped
  • 1/4 cup cilantro, chopped
  • Salt and freshly ground black pepper
  • 1 egg
  • All-purpose flour for dusting


Serves: 6 empanadas


Pre-heat the oven to 400F. Pull one sheet of puff pastry out of the freezer and thaw it out in the refrigerator for about 30 minutes.

While the puff pastry is defrosting, make the filling: In a mixing bowl, combine the leftover mashed potatoes, shredded turkey, chili powder, parsley, cilantro, salt and freshly ground black pepper.

Once the dough has defrosted, use a little flour to roll out the dough to about 1/8 of an inch thick and cut it in half horizontally. Cut each half vertically into 3 equal pieces; you should have 6 squares. Place 1/3 cup of the potato mixture in the middle of each square.

Fold over each square so one corner meets the other. It should look like a triangle. Press the sides down using a fork or pinch with your fingers. Repeat with the other five. Lay them out onto a parchment-lined sheet tray. Beat an egg in a bowl with a tablespoon or so of water. Brush empanadas with the egg wash so they will get nice and brown.

Transfer to the oven and bake for 10-15 minutes, until golden.