Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Turn Thanksgiving leftovers into these delicious handheld pies! Serve with gravy and cranberry sauce.

Recipe Summary

cook:
15 mins
total:
30 mins
prep:
15 mins
Servings:
4
Yield:
4 wedge pies
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

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  • Roll each pastry out onto a lightly flour work surface and cut each into quarters.

  • Spread about 2 tablespoons mashed potatoes onto 4 of the pastry quarters, spreading to within 1/3-inch of the edges. Top mashed potatoes with 2 tablespoons turkey and 1 tablespoon cranberry sauce.

  • Whisk egg and water together in a bowl. Brush egg mixture onto outside edges of prepared pastry quarters. Top each prepared quarter with remaining pastry quarters; press and crimp edges with a fork to seal. Cut a slit in the top of each pastry wedge and brush each with egg mixture. Transfer wedge pies to prepared baking sheet.

  • Bake in the preheated oven until golden brown, 15 to 20 minutes.

Nutrition Facts

587 calories; protein 13.2g; carbohydrates 55.6g; fat 34.6g; cholesterol 60.3mg; sodium 619mg. Full Nutrition
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