Leftover Turkey Pot Pie Empanadas

Instructions

1. Heat a skillet over medium heat, melt butter. Add onion, celery, and parsley cooking until onions are translucent. Add minced garlic, cooking for an additional minute.
2. Combine the broth and cornstarch together and mix well.
3. Add the turkey, frozen peas and carrots, 3/4 teaspoon salt, pepper, thyme and broth, stir and cook medium heat, bring to a boil then cook until thickened and heated through, 2-3 minutes.
4. Place a disc on your work surface. Take 2 tablespoon of the turkey mixture and place in the middle of each disc. Using a pastry brush, place the egg wash on the outer edges of the disc. Fold the disc over and gently press the edges to create a seal. Use a fork and press around the edges to seal.
5. Brush the egg wash over one side of each of the empanadas.
6. Spray the baking sheet with oil, bake 350F 26 to 30 minutes, until golden.
7. Spray the basket with oil to prevent sticking, transfer to the basket, in batches and cook at 380F° for 8 minutes, turning half way. Eat hot.