Thanksgiving Leftovers Recipe: Black Friday Empanadas
Jackie Dodd-Mallory
(Senior Editor)
Thanksgiving Leftovers Recipe: Black Friday Empanadas
The next day is always better.
It’s calm, relaxed. The cooking is finished, the fridge full of food, the dishes done. The relatives have left, but the house is still full with those special few.
Of course you can slice a few rolls in half and pile them high with turkey, potatoes, corn and a drizzle of gravy. You can just re-heat and set up a mini buffet for those still left in your care. You can and everyone will be happy.
But maybe you want to try something new. Maybe it’s time for change. This dough takes about fifteen minutes and gives your guests a fun new way to experience leftovers. It’s new, but made with the stuff you already have stacked in tupperware in the fridge.
Or maybe you tuck this idea in your back pocket for the next time you have unexpected guests, a few tubs of leftovers, and you want to do something that feel special.
Either way, you’ll look brilliant.
Thanksgiving Leftovers Recipe: Black Friday Empanadas
Ingredients
For the dough:
- 3 cups 350g Masa Harina (corn flour)
- 1 cup 120g all purpose flour
- 1 tsp 6g salt
- 1 cup 226g warm water
- 1 cup 226g pale ale beer, warmed to body temperature
- 2 tbs 32g vegetable oil
- Oil for baking
Filling:
- Roasted turkey chopped
- Mashed potatoes
- Corn
- Cheddar cheese
Instructions
- Preheat the oven to 350.
- Add the masa, flour, salt, water, beer, and oil to a bowl, stir until a soft dough forms. If the dough is too wet, add additional flour. The consistency should be similar to Play-Doh. Cover the bowl and allow to rest for 15 minutes.
- Form dough into balls about the size of golf balls.
- One at a time place between two sheets of parchment paper (parchment works better than plastic wrap, the dough removes more easily) and using either a tortilla press or a rolling pin, press/roll into 6 inch circles.
- Add about 2 tablespoons of filling in the center (use any combination of left over Thanksgiving food that appeals to you). Using the parchment, fold over the dough to form a crescent shape. Peel back the parchment and press the dough to seal the edges. Repeat for all dough balls.
- Place on a baking sheet, drizzle with oil.
- Bake for 15 minutes. Flip over and bake for a additional 15 minutes or until dough is golden brown.
Comments
Jennie Robertson November 30, 2015 um 11:21 am
Could you prep these and freeze them for a later time?
Jackie November 30, 2015 um 11:53 am
Yep, that should work fine. Just make sure everything you fill them with is pre-cooked (basically no raw meat).
Emma December 2, 2015 um 5:51 am
I love empanadas <3 I am eating them only in a restaurant but this recipe gave me a hope that I can prepare this meal at home. Challenge accepted!