Thanksgiving round two, all in the palm of your hands.
3 pie crust sheets
Thanksgiving leftovers (shredded turkey meat, gravy, mashed sweet potato, green beans, cranberry sauce)
1 egg + 2 tablespoons water, for egg wash
Preheat oven to 350°F. Cut pie crust sheets into rectangles. For 6 hand pies, cut 12 rectangles.
Fill 6 rectangles with about 3 tablespoons of leftovers. Be sure to leave room around the boarders.
Make egg wash by combining egg and water. Brush the mixture along the edges of each rectangle. Place the other 6 rectangle on top of the filling, and press to seal the edges. A fork works best. Brush egg wash on the surfaces, and create vents by pricking the surface with a fork.
Bake for about 25-30 minutes, until golden brown.
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