INGREDIENTS |

• 1 teaspoon unsalted butter
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1 tablespoon corn starch
• 1/2 cup low sodium chicken or turkey broth
• 1 1/4 cups leftover shredded cooked turkey breast, 5 ounces
• 3/4 cup frozen peas and carrots
• 3/4 teaspoon kosher salt
• 1/8 tsp ground black pepper
• 1/2 tsp dried thyme
• 10 frozen Goya Empanada Discos, the ones for baking, thawed
• Cooking spray
• 1 large egg, whisked

DIRECTIONS |

• 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.
• Combine the broth and cornstarch together and mix well.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.
• 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.
• Brush the egg wash over one side of each of the empanadas.
• Spray the baking sheet with oil, bake 350F 26 to 30 minutes, until golden.

AIR FRYER |

• 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.