On the last day to eat Thanksgiving leftovers, make knock-off Hot Pockets

Today is the last day you should be eating Thanksgiving leftovers.

I made these Hot Pocket-inspired empanadas with leftover Thanksgiving dishes and puff pastry. Addie Broyles / American-Statesman

The USDA says that Sunday should be the last day to eat turkey that was cooked on Thursday. I’m on the generous side when it comes to leftover food, so I’d say today — tomorrow max, people — should be the last day you’re eating all those delicious casseroles, side dishes and meats from last week.

RELATED: The secrets to really good post-Thanksgiving turkey gumbo

For dinner last night, I used puff pastry to make Thanksgiving Hot Pockets. The puff pastry doesn’t taste identical to the breading in the Hot Pockets of your youth, but it was good enough for at least one of my kids. (The other one didn’t like the cheesy broccoli inside. Tough crowd!)

A couple of tricks to keep in mind if you want to make these:

  1. Use frozen pie dough or puff pastry if you don’t want to make your own pastry dough.
  2. Chop up your leftovers into small pieces, and try to keep them separated.
  3. Use a 5-inch diameter circle to cut out the dough.
  4. Use a teaspoon to spoon a very small amount of each of the leftovers you’d like to use. I was using stuffing, mashed potatoes, cheesy broccoli and ham, so each pastry only had a little of each in it.
  5. Crimp the edges tightly, coat with an egg wash or melted butter and bake at 425 degrees for 20-25 minutes.

 

 


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