Another successful Thanksgiving meal has been served. Now for the leftovers. And there should be a ton – unless you have an interesting story to tell like I do. (read my Thanksgiving tale here)
I like to savor the season slowly – which means storing the leftovers in their own little hand pies that I can whip out on a weeknight just like a frozen pizza, but better.
Thanksgiving Leftover Hand Pies. Make some pie dough – which is super simple using this recipe here. Then load them up with everything you’ve got.
- ANY Thanksgiving leftover - examples below
- ½ cup cranberry sauce
- 1-2 cups turkey, cubed or shredded
- ½ - 1 cups mashed potatoes or sweet potatoes
- ½ cup stuffing
- ½ cup gravy (cold)
- 12 pecans, chopped (optional)
- PIE DOUGH (see recommended link above, makes 2 crusts)
- 1 egg, for egg wash
- Make and refrigerate your pie dough a day before use or up to a month before (in this case freeze it and thaw in fridge).
- Place all your leftover ingredients in separate bowls for the assembly line. You can use all, some or more of what I listed above. Including pumpkin or apple pie!
- Prepare two small ramekins. One with water to seal the pies, the other with 1 tbs water and 1 egg beaten for egg wash.
- Remove one dough disc from fridge and roll it out to ¼" thickness on a lightly floured surface.
- Take a 5" glass bowl, invert it to use as a dough cutter to make the rounds for the pies.
- Add a small amount of each ingredient you've decided to use to the center of each 5" round. Maybe 1 Tbs each. More of the turkey. Careful not to overfill. I'd suggest trying one out and getting a feel for the amount that fits.
- Dip you finger in the ramekin with water and rub a little water around the very edge of the dough.
- Flip the top edge over to the bottom and press slightly to seal. Crimp the edge with the prongs of a fork. Poke each pie on top with a fork for air vents and place them on a parchment lined baking sheet.
- Place in the fridge for about 15 minutes. (I keep the baking sheet in the fridge and put them in the fridge as I complete each one.)
- Preheat oven to 375. When ready to bake, brush the tops of each hand pie with the prepared egg wash. Bake for 25-30 minutes or until golden brown.
- Wait about 5-10 minutes before eating! Don't burn your hands on the hand pies!
- Unbaked hand pies can be frozen and baked anytime this fall/winter.