Savory Hand Pies: A Thanksgiving Leftover Transformation

The scent of thyme and sage still clings to the air, a ghostly echo of Thanksgiving dinner. While the feast itself is a beautiful memory, the sheer volume of leftovers can be daunting. My grandmother, Nana Rose, never let a single morsel go to waste. Her creativity bloomed after Thanksgiving, transforming the remains into comforting, hand-held delights. I remember her standing at the counter, humming softly, the rhythmic press of fork tines sealing the edges of her savory hand pies, each one a little pocket of holiday joy. These weren’t just leftovers; they were a testament to Nana’s resourcefulness and her ability to turn simple ingredients into something truly special. Today, I carry on that tradition with her recipe for Savory Hand Pies, a delightful way to enjoy the flavors of Thanksgiving all over again.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 18-20 minutes (or 30-32 minutes if baking from frozen)
• Total Time: Approximately 40 minutes (or 52 minutes if baking from frozen)
• Yields: 12 hand pies
• Dietary Type: Adaptable (can be modified for gluten-free or dairy-free)

Ingredients

• 1 cup finely chopped roasted turkey
• 3/4 cup mashed potatoes
• 4 ounces cream cheese, softened
• 1/2 cup cut green beans, cooked
• 1 carrot, grated
• 2 tablespoons chopped fresh parsley
• Salt to taste
• Pepper to taste
• 1.5 (14 1/4 ounce) packages refrigerated pie crusts
• 1 large egg, beaten
• Poppy seeds (optional)
• Turkey gravy, warmed, for serving

Equipment Needed

• Large mixing bowl
• 4-inch round cutter
• Lightly greased baking sheet
• Fork
• Pastry brush

Instructions

1. In a large mixing bowl, thoroughly stir together the finely chopped roasted turkey, mashed potatoes, softened cream cheese, cooked cut green beans, grated carrot, and chopped fresh parsley. This is your filling, so make sure everything is evenly distributed.

2. Season the mixture generously with salt and pepper to taste. Don’t be shy; the seasoning will help bring out all the wonderful flavors.

3. Preheat your oven to 400 degrees F (200 degrees C). This ensures the crust will bake up golden brown and flaky.

4. Unroll each of the pie crusts. Place them on a lightly floured surface.

5. Lightly roll each pie crust into a 12-inch circle. This will help even out the thickness and give you more surface area for cutting.

6. Using a 4-inch round cutter, cut each pie crust into 6 circles. This will yield 12 hand pies total.

7. Place about 3 tablespoons of the turkey mixture just below the center of each dough circle. Be careful not to overfill, as this can make them difficult to seal.

8. Fold the dough over the filling, creating a half-moon shape. Press and fold the edges to seal, ensuring a tight closure to prevent the filling from leaking out during baking. You can use a fork to crimp the edges for a decorative touch and extra security.

9. Arrange the pies on a lightly greased baking sheet. Make sure they have a little space between them to allow for even browning.

10. Brush the tops of the pies with the beaten egg. This will give them a beautiful golden sheen.

11. If desired, sprinkle the pies with poppy seeds. This adds a pleasant visual appeal and a subtle nutty flavor.

12. Bake for 18-20 minutes, or until the pies are golden brown. Keep a close eye on them, as baking times can vary slightly depending on your oven.

13. Serve warm with warm turkey gravy. This elevates the dish and brings everything together.

14. Note: Unbaked pies can be frozen for up to 1 month. To bake frozen pies, preheat the oven to 400 degrees F (200 degrees C) and bake for 30-32 minutes, or until golden brown. No need to thaw!

Expert Tips & Tricks

• Cream cheese is key!: Don’t skip the cream cheese; it binds the filling and adds a lovely richness. Make sure it’s softened for easy mixing.
• Get creative with your filling: Feel free to adapt the filling to your own tastes. Diced stuffing, cranberry sauce, or even leftover roasted vegetables would be delicious additions.
• Blind bake your crust: If you prefer a super crispy crust, consider blind baking the pie crust circles for 5-7 minutes before adding the filling. This will help prevent a soggy bottom.
• Egg wash alternative: If you don’t have an egg, you can use milk or cream for the egg wash. It won’t give quite the same sheen, but it will still help with browning.
• Freezing for later: For best results when freezing, place the unbaked pies on a baking sheet lined with parchment paper and freeze them solid before transferring them to a freezer bag. This will prevent them from sticking together.

Serving & Storage Suggestions

Serve these savory hand pies warm, ideally with a generous drizzle of warm turkey gravy. They also pair well with a side of cranberry sauce or a crisp green salad.

Storage: Leftover baked hand pies can be stored in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or in a microwave until warmed through. Unbaked hand pies can be frozen for up to 1 month.

Reheating: To reheat frozen pies, bake directly from frozen at 400°F (200°C) for about 20-25 minutes, or until golden brown and heated through.

Nutritional Information

Approximate values per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	219 kcal	N/A
Calories from Fat	112 g	51%
Total Fat	12.5 g	19%
Saturated Fat	4.6 g	22%
Cholesterol	23.4 mg	7%
Sodium	226.5 mg	9%
Total Carbohydrate	21.2 g	7%
Dietary Fiber	1.4 g	5%
Sugars	2 g	7%
Protein	5.5 g	10%

Variations & Substitutions

• Gluten-Free: Use a gluten-free pie crust for a gluten-free version.
• Dairy-Free: Substitute the cream cheese with a dairy-free cream cheese alternative.
• Vegetarian: Replace the turkey with cooked lentils, mushrooms, or a vegetarian meat substitute.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a spicy twist.
• Seasonal Variations: In the fall, try adding roasted butternut squash or sweet potatoes to the filling. In the spring, consider using asparagus or peas.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought mashed potatoes?
A: Yes, you can definitely use store-bought mashed potatoes. Just be sure to adjust the seasoning as needed to suit your taste.

Q: How do I prevent the filling from leaking out?
A: Make sure to seal the edges of the pie crusts tightly. Crimping the edges with a fork can help create a secure seal.

Q: Can I make these ahead of time?
A: Absolutely! You can assemble the pies and store them unbaked in the refrigerator for up to 24 hours. Alternatively, you can freeze them for longer storage.

Q: What other sauces go well with these pies?
A: Besides turkey gravy, cranberry sauce, apple chutney, or even a simple Dijon mustard would be delicious accompaniments.

Q: Can I use puff pastry instead of pie crust?
A: Yes, puff pastry would work well and create a flakier crust. Just be sure to adjust the baking time accordingly.

Final Thoughts

These Savory Hand Pies are more than just a way to use up Thanksgiving leftovers; they’re a delicious and comforting meal that can be enjoyed any time of year. Whether you follow the recipe exactly or get creative with the filling, I encourage you to give them a try. Share them with your family and friends, and let me know what you think! These little pockets of flavor are sure to become a new favorite. Bon appétit!