By Libbie Summers
Assisted by Candace Brower
You know when your making a pumpkin pie for Thanksgiving and you ALWAYS make dough for a double crust pie…then you have that extra disc of dough perfection left over. THIS is what you do with it! Turkey, cranberry sauce and a little cheese makes the perfect afternoon or game day snack!
Turkey and Cranberry Hand Pies
1 prepared pie dough for a single crust pie
All-purpose flour for surface
1 cup leftover turkey pieces, divided
6 heaping teaspoons cranberry sauce, divided
6 teaspoons shredded mozzarella cheese, divided
1 egg beaten with 1 tablespoon water for an egg wash.
•Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
•On a lightly floured surface, roll dough out to a thin round (1/8-inch thickness). Use a large round cutter (6-inch) to cut out 6 rounds (I used a plastic to go container). You’ll need to re-roll the dough as needed until all the rounds are cut out.
•Working with one round at a time, place one piece of turkey in the middle of the dough but a little more to one side of center. Top with 1 teaspoon of cranberry sauce and 1 teaspoon of cheese.
•Use your finger to wet the outside edge of the dough with some of the egg wash or water.
•Fold the dough over and press the sides together. At this point, I like to do a decorative crimp, but you can also use the tines of a fork to seal the dough. Set on the prepared baking sheet and brush the top with egg wash. Continue with the remaining rounds of dough.
•Bake until golden brown. About 12-15 minutes.
Great served hot or room temperature!
MORE FUN THANKSGIVING LEFTOVER RECIPE REMIX VIDEOS!
Green Bean Soup:
Sweet Potato Brulee:
Stuffing Nest Baked Eggs and Gravy
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