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Thanksgiving Day-After: Savory Hand Pies

Source of Recipe


Southern Living, November 2010



List of Ingredients



• 1 cup finely chopped roasted turkey
  
• ¾ cup mashed potatoes
  
• ½ (8-ounce) package cream cheese, softened
  
• ½ cup cut green beans
  
• 1 carrot, grated
  
• 2 Tbsp chopped fresh parsley
  
• Salt and pepper
  
• 1½ (14.1-ounce) packages refrigerated piecrusts
  
• 1 large egg, beaten
  
• Poppy seeds (optional)
  
• Turkey gravy, warmed
  






Instructions



1. Stir together first 6 ingredients. Season with desired amount of salt and pepper.
   
   
2. Preheat oven to 400° F.
   Unroll each piecrust. Lightly roll each into a 12-inch circle. Cut each piecrust into 6 circles using a 4-inch round cutter. Place about 3 tablespoons turkey mixture just below center of each dough circle. Fold dough over filling, pressing and folding edges to seal.
   
   
3. Arrange pies on a lightly greased baking sheet. Brush with egg and, if desired, sprinkle with poppy seeds. Bake at 400° for 18 to 20 mintes or until golden brown.
   Serve with warm gravy.
   
   Makes 18 pies.
   
   






Final Comments


Add leftover chopped herbs for extra flavor.