1 sheet frozen puff pastry
2 cups leftover mashed potatoes
4 cups turkey, shredded
1 tablespoon chili powder
1/4 cup parsley, chopped
1/4 cup cilantro, chopped
Salt and freshly ground black pepper
All-purpose flour for dusting
Pre-heat the oven to 400°F. Pull one sheet of puff pastry out of the freezer and thaw it out in the refrigerator for about 30 minutes. While the puff pastry is defrosting, make the filling. In a mixing bowl, combine the leftover mashed potatoes, shredded turkey, chili powder, parsley, cilantro, salt and freshly ground black pepper. Once the dough has defrosted, use a little flour to roll out the dough to about 1/8 of an inch thick and cut it in half horizontally. Cut each half vertically into three equal pieces; you should have six squares. Place 1/3 cup of the potato mixture in the middle of each square.
Fold over each square so one corner meets the other. It should look like a triangle. Press the sides down using a fork or pinch with your fingers. Repeat with the other five. Lay them out onto a parchment-lined sheet tray. Beat an egg in a bowl with a tablespoon or so of water. Brush empanadas with the egg wash so they will get nice and brown.
Transfer to the oven and bake for 10-15 minutes, until golden.