This is my homage to the delicious snacks at Ruben's Empanadas in New York. In particular, I love their Chicken Empanada, which they fill with chicken in a creamy bechamel sauce.
Frozen pie crusts make this recipe easier. Fill with whatever you want, veggies are best, but a tasty treat is a creamy turkey filling. Kind of like a turkey tetrazzini pocket.
To make it, first remove frozen pie crust and set aside. Brown ground turkey (seasoned with salt & pepper or my favorite Goya Adobo seasoning). Once cooked, remove the turkey and set aside. Add a little butter to the pan and a little flour. Stir carefully to create a rue (or a sticky light brown paste). Once it starts to sizzle add milk (about 1/2 a cup at a time). Stir mixture until it is consistently white and begins to thicken. Pour in another 1/2 cup of milk and stir until very thick.
Add a handful of shredded cheese and cooked turkey. Set aside and let cool.
Roll out pie dough on a surface dusted with flour and cut out as many circles as you can fit. (3" in diameter will yield appetizer size pies, try 5" or so for a more substantial pie).
Once your circles are rolled, scoop a spoonful of cooled filling inside. Fold over to make a half-circle pocket. Crimp edge with a fork. Pierce pocket with two slits and paint with egg.
Bake for 30-45 min at 350 degrees or until brown.
Let it cook before you bite in -- these are hot!
