Leftover Turkey Empanadas

Ingredients:

• 1 package refrigerated pie crust sheets
• 1 1/2 cups diced cooked turkey
• 1/3 cup turkey gravy, cold, from leftovers or a jar
• 3/4 cup mashed potatoes, cold, seasoned
• 2 tablespoons finely chopped fresh parsley
• 3/4 cup leftover turkey dressing, bread or cornbread
• Salt
• Freshly ground black pepper
• 1 large egg white
• 1 teaspoon water
• 1 cup cranberry sauce

Instructions:

• On a lightly floured surface, roll each pastry round to about 12 inches. Cut out three 6-inch rounds, then roll the remaining scraps out to cut out 1 more 6-inch round. Repeat with the remaining pastry sheet.
• In a small bowl, combine the turkey with the gravy and set aside.
• Combine the mashed potatoes with parsley in another small bowl.
• On each 6-inch round, mound about 1 1/2 tablespoons of mashed potatoes.
• Top with about 1 tablespoon of dressing, then about 2 to 3 tablespoons of the turkey mixture. Sprinkle with a little salt and pepper.
• Cut a few slits in the top of each empanada and arrange on a parchment paper or silicone lined baking sheet.
• Wet the edges with water, fold over, and seal with the tines of a fork.
• Beat the egg white and water together and brush each empanada lightly with the mixture.
• Bake for about 12 to 14 minutes, or until nicely browned.
• Serve with cranberry sauce on the side.