1 package (2 count) store bought refrigerated piecrusts
Thanksgiving Leftovers (see below)
1 large egg, beaten
1 tablespoon water
Thanksgiving Leftovers Filling Ideas
Shredded cooked turkey
Green bean casserole
Preheat oven to 400°F. Unroll piecrusts according to package directions (many tell you to let sit at room temperature for 15 minutes before unrolling). Cut piecrusts using a 3 or 4-inch round cutter. Reroll scraps and continue to cut circles until no dough remains.
Place a small amount of leftover Thanksgiving ingredients* in the middle of half of the dough circles, leaving a small border around the edges. Place a second dough circle atop each filled circle and press down to seal. Use a fork to crimp the edges together. Place hand pies on a parchment paper lined baking sheet.
Whisk together egg and water in a small bowl. Brush each hand pie with egg wash and cut a few slits in the top of each hand pie with a sharp pairing knife.
Bake for approximately 15 minutes, until crust is golden brown. Be patient and let cool slightly before devouring. Serve with cranberry sauce. It’s a necessity.
*There is no need to reheat your Thanksgiving leftovers prior to assembling the hand pies. It will warm as your hand pies bake.