Leftover Thanksgiving Hand Pies
< 30 minutes
< 15 minutes
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
- 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.