Yummy! Great way to use up Thanksgiving leftovers. I didn't have mashed potatoes, so I peeled a potato, diced it really small, and used that instead. The potato cooked no problem in the pies. Also, I used 1/2 cup of leftover green bean casserole, which gave it a good flavor from the mushroom soup in the casserole. Be aware that you will have extra volume from the diced potatoes, so you will end up using both pieces of pie crust, instead of the 1 1/2 that the recipe calls for. My husband loved these, so they passed the true test. I got 20 pies out of the two crusts.
Savory Hand Pies
Photo: Beth Dreiling Hontzas; Styling: Amy Burke
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- 1 cup finely chopped roasted turkey
- 3/4 cup mashed potatoes
- 1/2 (8-oz.) package cream cheese, softened
- 1/2 cup cut green beans, cooked
- 1 carrot, grated
- 2 tablespoons chopped fresh parsley
- Salt and pepper
- 1 1/2 (14.1-oz.) packages refrigerated piecrusts
- 1 large egg, beaten
- Poppy seeds (optional)
- Turkey gravy, warmed
- 1. Stir together first 6 ingredients. Season with desired amount of salt and pepper.
- 2. Preheat oven to 400°. Unroll each piecrust. Lightly roll each into a 12-inch circle. Cut each piecrust into 6 circles using a 4-inch round cutter. Place about 3 Tbsp. turkey mixture just below center of each dough circle. Fold dough over filling, pressing and folding edges to seal.
- 3. Arrange pies on a lightly greased baking sheet. Brush with egg, and, if desired, sprinkle with poppy seeds.
- 4. Bake at 400° for 18 to 20 minutes or until golden brown. Serve with warm gravy.
- Note: Unbaked pies can be frozen up to 1 month. Bake frozen pies 30 to 32 minutes or until golden brown.
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