Instead of having the same old turkey sandwiches after Thanksgiving this year, try these easy empanadas. Use store-bought pie crust, and they come together in minutes. Find rolled-out pie crusts in the refrigerator section of your grocery store
2 pie crusts for a 9-in. pie, storebought* or homemade, about 1/8 in. thick
1 cup plus 2 tbsp. shredded cooked turkey
1/2 cup chopped chives, divided
1/2 cup whole-berry cranberry sauce
1 large egg, lightly beaten with 1 tbsp. water
Leftover gravy, for serving
How to Make It
Preheat oven to 400° and line a baking sheet with parchment paper. On a floured surface, roll out pie crusts. Cut out rounds with a 4 1/2-in. round biscuit cutter, then lay rounds on prepared baking sheet.
Mix turkey with 1/3 cup chives in a small bowl.
Working with one round at a time, spoon about 1 1/2 tbsp. turkey on half of the dough, then spoon about 2 tsp. cranberry sauce onto turkey (toward center). Brush with a bit of egg wash, fold round into a half circle, and press edges together with tines of a fork. Repeat with remaining dough and fillings, then brush each empanada with egg wash.
Bake empanadas until evenly golden brown, 20 to 25 minutes. Reheat gravy and sprinkle it with remaining chives. Serve empanadas warm, with gravy.
*Find rolled-out pie crusts in the refrigerator section of your grocery store.