Turkey Pot Pie Empanadas

How to make it

1. Build the turkey pot pie filling base: In a large skillet over medium heat, melt the butter. Add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle in the flour and cook, stirring, for 1 minute, then slowly whisk in the stock and Lee Kum Kee Panda Brand Oyster Flavored Sauce and cook, stirring constantly, until very thick — the mixture should hold a clean line when you drag a spoon through it, about 4 minutes.
2. Complete the filling and cool: Stir in the turkey, peas, and black pepper. Spread the filling on a plate or sheet pan and refrigerate until fully cooled and firm, about 20 minutes.
3. Fill the empanadas: Preheat oven to 400°F. Place a rounded 1 1/2 Tbsp of the chilled filling in the center of each empanada wrapper. Brush the edge with beaten egg, fold in half to form a half-moon, and press firmly to seal, pushing out any air. Crimp the edge with a fork or fold into a rope pattern. Arrange on a parchment-lined baking sheet and brush the tops with the remaining egg wash.
4. Bake and prepare parsley butter brushing: Bake until deep golden brown, about 20 to 25 minutes. Meanwhile, mix the melted butter and fresh parsley until combined. 
5. Brush and serve:  

   Let cool slightly and brush with the prepared herb butter. Serve with the Lee Kum Kee Sriracha Mayo Dressing/Spread alongside for dipping.

    

   Find more Thanksgiving leftover recipe ideas on our recipes page!