Pasties/Empanadas

Pasties, empanadas, pocket pies, and Hot Pockets: People all over the world make small pouches of dough filled with savory meat fillings. These little bundles of joy are a great way to use up leftover meat because they are portable, handheld, and perfect for snacking. Cornish pasties are the prototypical savory handheld pie in the English-speaking world. They began as a portable meal for Cornwall's hardworking coal miners, consisting of pie dough wrapped around a meat-and-vegetable filling. While the meat is traditionally added raw and cooked while the pastry bakes, you can totally make a pre-cooked meat and vegetable mixture out of leftover chicken to put inside your pastry dough.

Empanadas are the Spanish/Latin American equivalent of pasties, and unlike their Cornish cousins, the meat filling is usually pre-cooked. The above-mentioned cheater tinga recipe would be a great filling, or you could dice up leftover chicken and use it in this green chile chicken empanada recipe.