Leftover Thanksgiving Hand Pies
Veg Life Staff
FOR THE PASTRY DOUGH:
1-1/2 stick very cold Vegan Margarine
All Purpose Flour
very cold Vegetable Shortening
FOR THE FILLING:
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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