Make empanadas with Christmas leftovers

Whether you serve roast turkey, crown roast of pork, baked ham or beef tenderloin for Christmas, one of the best ways to repurpose leftovers is by incorporating them into empanadas.

Make your own pastry dough, or cheat and buy piecrust sheets. Cut the dough into circles and fill with about a teaspoon of filling made from bits of meat mixed with cheese, sautéed veggies, beans, rice and other ingredients. Seal, crimp edges and paint with egg whites to give a glossy sheen. Bake for 8-10 minutes at 375 degrees.

Here are a few of my favorite fillings:

Sauté a cup of chopped turkey with a can of drained black beans, and minced red bell pepper and onion. Serve baked empanadas with salsa.

Mix bits of ham with cooked potatoes of any kind and grated sharp cheddar or Gruyere cheese. Serve with sour cream or applesauce.

Combine bits of tenderloin or prime rib with wild mushrooms and bleu cheese crumbles. Drizzle with honey before serving.

To diced crown roast of pork, add scalloped apples or fig preserves, and sautéed red onion.