Leftover Thanksgiving Wedge Pies


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

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
4 wedge pies


  • 1 (15 ounce) package pastry for a 9-inch double-crust pie

  • ½ cup prepared mashed potatoes

  • ½ cup shredded cooked turkey meat

  • ¼ cup cranberry sauce

  • 1 egg

  • 1 tablespoon water


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

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

  3. 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.

  4. 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.

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

Nutrition Facts (per serving)

587 Calories
35g Fat
56g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 587
% Daily Value *
Total Fat 35g 44%
Saturated Fat 9g 44%
Cholesterol 60mg 20%
Sodium 619mg 27%
Total Carbohydrate 56g 20%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 13g
Vitamin C 2mg 8%
Calcium 27mg 2%
Iron 3mg 18%
Potassium 209mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.