Left Over Empanadas


When you throw a big dinner party, you make heaps of roast, and you don’t know what to do with the left overs; make some empanadas.

For this recipe I was able to use left over turkey and lamb from our Thanksgiving dinner. After freezing them, I took them a pre- Christmas party, where they were gone before anyone could say “Happy Holidays”. I tried the recipe again after with left over Christmas roast and they turn out perfectly golden from the outside and juicy from the inside.

Left Over Empanadas (makes 26)

For Dough

3 cups All purpose flour
1 egg
1/3 cup corn meal
1 tsp baking powder
1 tsp salt
3/4 cup butter
1/2-3/4 cup water

For Filling

1 tbs coconut oil
1 1/2 lb of left over roast (lamb, chicken, turkey) diced
1 onion, diced
3-5 garlic, minced
1 red capsicum
1 green capsicum
3 – 4 white potatoes,  par boiled (or left over roasted potatoes)
1 tsp garlic salt
1 tsp salt
1 tbs crushed red pepper flakes
1/2 tbs cayenne powder
1 tsp cumin powder
1/2 tbs oregano
1/2 tbs paprika
1 tbs worchestire sauce
1 tbs tomato paste
1/2 cup chicken broth
OPT: 2-3  tbs left over cranberry sauce


For dough


  1. Start with dough: In a large mixing bowl sift flour, cornmeal, baking powder, and salt. Stir in melted butter.
  2. Add 1/2 cup of water and continue to knead. Keep adding about 1 tbs of water as needed until firm and not sticky.
  3. If the dough becomes too sticky add about 1 tbs of flour
  4. Roll the dough into a ball, wrap with plastic, and let cool in fridge for about 30 mins.

For filling

  1. Heat coconut oil in a deep frying pan and add onions, fry for about 2-3 minute, and add minced garlic; sauté until garlic is fragrant about 1 minute
  2. Add capsicum and cook until soft
  3. Add seasonings
  4. Add meat and sautè for 1-2 minutes; until flavors are incorporated.
  5. Add worchestire sauce, tomato paste, chicken broth, and cranberry sauce
  6. Stir in diced par boiled/left over potatoes and cook for about 7 mins on medium heat
  7. Once mixture is well incorporated  remove from heat and let cool


  1. Remove dough from fridge and make gold ball size balls of dough
  2. With some dusted flour roll out dough until about 1/4 in thick
  3. Place a spoonful of fill in center of rolled dough
  4. Fold to the edges and crimp closed
  5. Place on prepared baking try and bake for 20-25 mins until crust is golden
  • ***Can fill dough, freeze on a tray, and vacuum seal them for later use. Best when used within 3 months of making


Inspired by: The Candid Appetite

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s