Food | Appetizers | Main Course

These Holiday Hand Pies Take Your Leftovers from Dull to Delightful

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"I can't wait to eat the exact same thing again tomorrow as cold or re-heated leftovers" said no one ever. Let's be honest, there's only one way to take leftovers from bland to breathtaking, and that's finding a way to transform them into something fresh and new.

These Holiday Leftover Mini-Pies brilliantly repackage your leftover chicken, turkey, stuffing, veggies and gravy by wrapping them all up in a delicious flaky pastry, baked to golden-brown perfection. Yum!

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Ingredients:

  • 3/4 cup prepared herb seasoned stuffing
  • 3/4 cup chopped chicken
  • 1/2 cup whole berry cranberry sauce
  • 2 tablespoons turkey gravy
  • 1/3 cup chopped cooked carrots
  • 2 tablespoons all-purpose flour
  • 1 package (17.3 ounces) Puff Pastry Sheets, thawed
  • 1 egg
  • 1 tablespoon water

Directions:

Heat the oven to 400 degrees. Stir the stuffing, turkey, 1/4 cup cranberry sauce, gravy and vegetables in a medium bowl.

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Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface and lightly roll to remove the fold marks.

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Cut the pastry sheet into 3 (about 3-inch wide) strips. Cut each strip crosswise into 3 (about 3-inch) squares. Repeat with the remaining pastry sheet, making 18 pastry squares in all.

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Beat the egg and water in a small bowl with a fork.

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Brush the edges of 9 pastry squares with the egg wash and spoon about 1 teaspoon remaining cranberry sauce in the center of each.

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Top each with about 2 tablespoons stuffing mixture.

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Top with the remaining pastry squares, stretching slightly to cover the filling, and crimp the edges of the top and bottom pastries together with a fork to seal.

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Place the filled pastries onto a baking sheet. Using a sharp knife, make 3 small cuts in the top of each pastry to vent. Brush with the egg wash.

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Bake for 20 minutes or until the pastries are golden brown. Serve with additional gravy or cranberry sauce, warmed, for dipping.

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