Thanksgiving Leftover Pockets
An easy and delicious way to use your Thanksgiving leftovers on the road.
- 3 cups mashed potatoes
- 1 cup turkey shredded
- 1 cup corn
- 1 egg
- 1 tbsp water
- 2 tbsp vegetable oil
- 10 empanada wrappers
In a bowl, combine mashed potatoes, shredded turkey, and corn.
Make egg wash with the egg and water.
Lightly flour surface and lay out wrappers. Brush egg wash over surface of wrappers.
Scoop two tablespoons of mashed potato mixture into the center of the wrappers.
Fold the wrappers in half and press edges together to seal.
Heat 2 tbsp vegetable oil in a pan over medium-high heat.
Cook the pockets for 1-2 minutes on both sides.
Serve with gravy and cranberry sauce.