Thanksgiving is over, but the leftovers remain. These Leftover Thanksgiving Hand Pies are a great way to use up those side dishes. I made an easy homemade pie dough, but if you are really just looking for a quick option, a refrigerated pie dough will do.
Stuffing, gravy, green bean casserole, jellied cranberry and sweet potato…whatever you have on hand works in this recipe.
After the dough has chilled, roll it out on a lightly floured surface. Work quickly as this will not retain its shape as well when it comes up to temperature. If you have a large round cookie cutter, great! If not, just use a bowl (approximately 3-4″ in diameter) and trace along the edges with a very sharp knife to cut your rounds.
Place the rounds on a parchment or Silpat lined cookie sheet before filling.
Be sure not to over fill the rounds. Using your finger and very small amount of almond milk or water, trace the edges of the pastry. This will help to seal the hand pie.
You can either use a fork to crimp the edges or, use a fluted cookie cutter to shape the edges as I have done here today. Also, take the time to make a few slits in the top to vent.
Brush the surface with a very small amount of almond milk and bake at 350 degrees until golden brown, about 15-20 minutes. This can vary from oven to oven. We are really just warming the filling, so you just need to make sure the crust is thoroughly baked.
Serve with a bit more gravy, if desired.
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Leftover Thanksgiving Hand Pies
- FOR THE PASTRY DOUGH:
- 12 Tbl 1-1/2 stick very cold Vegan Margarine
- 3 C All Purpose Flour
- 1 tsp Salt
- 1/3 C very cold Vegetable Shortening
- 1/2 C Ice Water
- FOR THE FILLING:
- Stuffing Sweet Potatoes, Potatoes, Green Bean Casserole, Jellied Cranberry, Gravy, etc. Whatever you have "left over" from Thanksgiving dinner
- Almond Milk for brushing the pastry
- In the bowl of a food processor, add all of the ingredients for the pastry except the ice water.
- Pulse a few times until it looks like a coarse meal.
- Slowly stream in the water and pulse until the dough just comes together. Do not over process or the dough will be tough.
- Wrap in plastic wrap and allow to rest in the refrigerator for at least 1 hour.
- On a lightly floured surface, roll the dough to 1/4" thick.
- Using a large round cutter, cut round disks from the dough. Brush away any excess flour,
- You can also just use a bowl and trace around the edges to cut out the disks.
- Place your Thanksgiving Day leftovers in the center, stacking as you go. Take care not to over stuff.
- Fold the dough over to form a half moon and using a fork, seal the edges.
- Using a very sharp knife, cut a few vents in the top to allow the steam to escape.
- Brush the top with almond milk and bake at 350 degrees until the crust is golden.
- Serve with additional gravy if desired.
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