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Leftover Thanksgiving Hand Pies

Prep Time

< 30 minutes

Total Time

< 15 minutes

Servings

5

Calories

470

Per Serving

Ingredients

1 package (about 15 ounces) refrigerated pie crusts (2 crusts)

5 teaspoons cranberry sauce

½ cup chopped mixed Thanksgiving leftovers (stuffing, carrots, potatoes, sweet potatoes, corn, green bean casserole, etc.)

½ cup chopped cooked BUTTERBALL® Turkey

1 egg, beaten

Additional cranberry sauce and/or leftover gravy

Directions

  • 1.
    Preheat oven to 400°F. Grease large baking sheet. Let pie crusts stand at room temperature according to package directions.
  • 2.
    Unroll 1 crust on lightly floured surface. Cut five 4-inch circles using biscuit cutter; place on prepared baking sheet. Spread 1 teaspoon cranberry sauce on each circle. Top with heaping tablespoonful leftovers and heaping tablespoonful turkey.
  • 3.
    Unroll second pie crust and cut five more circles. Moisten edges of circles and place over filling. Crimp edges with fork to seal. Pierce tops with fork. Brush with egg.
  • 4.
    Bake 12 to 15 minutes or until golden brown and heated through. Remove to wire rack; cool slightly. Serve warm with additional cranberry sauce and/or leftover gravy.

Nutrition Facts

Per Serving

Calories470
Total Fat24g
Carbs46g
Protein11g
Trans Fat0g
Sodium940mg
Sugar4g
Saturated Fat10g
Cholesterol55mg
Dietary Fiber0g