Turkey Empanadas

• 2 cups diced cooked turkey (white and dark meat)
• 1/2 cup chilled gravy
• 1 1/2 17.3-ounce packages frozen puff pastry (3 sheets), thawed
• 1 cup mashed potatoes, divided
• 1 cup stuffing, divided
• 1 egg white, beaten to blend with 1 teaspoon cold water (for glaze)
• Cranberry sauce

1. Mix turkey with chilled gravy in small bowl. Roll out 3 pastry sheets to 12-inch long rectangles on floured work surface. Cut out 2 six-inch rounds from each pastry sheet, using small plate as guide (6 rounds total). Place each round on one 8- to 9-inch parchment square.
2. Spoon 2 1/2 tablespoons mashed potatoes onto half of each pastry round; press lightly to flatten, leaving 1/2-inch border. Top with 2 to 3 tablespoons stuffing, then about 1/3 cup turkey mixture.
3. Brush glaze around filling on 1 pastry half. Fold plain pastry half over filling, stretching dough to cover. Seal edges with fork tines. Repeat to form 5 more empanadas. Transfer empanadas (still on parchment squares) to 2 rimmed baking sheets (3 on each sheet), spacing 2 inches apart. Chill empanadas 20 minutes.
4. Preheat oven to 425u0b0F. Press edges of empanadas again with fork tines. Brush empanadas with egg-white glaze and cut small slits in top to allow steam to escape. Bake empanadas 10 minutes. Reduce heat to 350u0b0F and bake empanadas until puffed and golden, 25 to 35 minutes longer. Serve empanadas, passing cranberry sauce alongside

turkey, chilled gravy, pastry, mashed potatoes, stuffing, egg, cranberry sauce

Taken from www.epicurious.com/recipes/food/views/turkey-empanadas-355775 (may not work)