Updated: Jan 11
Thanksgiving may be over but that doesn't mean the ghost of Thanksgiving past (a.k.a. leftovers) won't haunt your refrigerator. Trap those ghosts under layers of pastry dough to make a delicious, easy, and impressive snack, or maybe a side for that salad that you so desperately know you need.
Makes 4-6 hand pies
For the Pie:
1 tube crescent dough or pie dough
One egg, divided
Fillings: turkey, ham, roasted vegetables, cranberry sauce, mashed potatoes, cheese, spinach dip, whatever else you need to get the heck out of your refrigerator. Just don't add anything that would be too soupy or wet.
1. Preheat your oven 375°. Divide your dough into six pieces of approximately the same size. Don't get too fussy about having everything even. Remember, it's leftovers and you're tired, damn it.
2. Pile your fillings in the middle of your dough squares. Remember, don't overfill- You're filling shouldn't take up more than a quarter of your dough square.
3. Using a pastry brush or paper towel, brush the edges of your dough with egg white. Fold over and seal (use a fork to crimp the edges or you can fold the edges over if you're really feeling fancy).
4. Mix the egg yolk with a tablespoon of water. Brush over the top of each pie. Use a small, sharp knife to cut three small slits in the top of each pie. Place on a parchment-lined baking sheet.
5. Bake for 15-20 minutes, or until golden brown. Cool for two minutes before devouring.