Thanksgiving Hand Pies Recipes

THANKSGIVING HAND PIES

Thanksgiving Hand Pies image

Make and share this Thanksgiving Hand Pies recipe from Food.com.

Provided by Hidden Valley

Categories Savory Pies

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

two 9-inch refrigerated pie crust
1/3 cup mashed potatoes
1 teaspoon Hidden Valley® Original Ranch® Dips Mix
1/3 cup cooked turkey, finely chopped
3 tablespoons cooked carrots, finely chopped
1 tablespoon chopped parsley
2 eggs
1 teaspoon water

Steps:

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Unroll each pie crust on a lightly floured surface and cut out a total of 14-16 rounds (7-8 from each pie crust) using a 3" cookie cutter. Place half of the rounds on the cookie sheet.
In a small bowl mix together mashed potatoes and the ½ teaspoon Hidden Valley® Original Ranch® Dips Mix. Spoon ½ tablespoon mashed potato mixture and ½ tablespoon chopped turkey onto the pie crust rounds, making sure you leave ¼-inch around the outer edge clean. Evenly distribute carrots and parsley over the turkey.
Make the remaining pie crusts slightly bigger (so they will fit over the filling) by pressing with your fingers. Dip your finger in water and run it around the clean edge of the filled pie round. Place another pie round on top and gently press down. Using the tines of a fork press down on the edges to seal them.
In a small bowl, whisk together egg and water. Using a pastry brush, lightly brush the tops of the pies with egg mixture. Poke 1 or 2 slits on the top of the pie so that steam can escape as it bakes.
Bake for about 20 minutes or until golden brown.
Mix sour cream and remaining dip mix together, and serve on the side of the pies. Serve warm.

Nutrition Facts : Calories 36.4, Fat 1.5, SaturatedFat 0.5, Cholesterol 51.1, Sodium 50.6, Carbohydrate 1.9, Fiber 0.2, Sugar 0.3, Protein 3.5

POCKET PIES FILLED WITH LEFTOVERS

Pocket Pies Filled with Leftovers image

Put holiday leftovers to good use with this kid-friendly recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook. For an easy on-the-go meal or quick lunch down the line, prepare and freeze an extra batch.

Provided by Martha Stewart

Categories Finger Food Recipes

Yield Makes about 10

Number Of Ingredients 8

Ingredients

Cream Cheese Pastry Dough
All-purpose flour, for rolling
Cooked, shredded turkey (optional)
Prepared mashed potatoes (optional)
Prepared sweet potatoes (optional)
Prepared stuffing (optional)
Cranberry sauce (optional)
1 large egg, beaten

Steps:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
Working with one disk of dough at a time, roll out dough on a lightly floured work surface. Using an overturned bowl about 5 inches in diameter as a guide, cut out three circles; set aside. Gather dough scraps, reroll, and repeat cutting process. Repeat process with remaining disk of dough.
For each pocket pie, mix together a 1/4 cup of filling using turkey, mashed or sweet potatoes, stuffing, and/or cranberry sauce as desired. Place each 1/4 cup filling on one side of each dough circle. Moisten edges lightly with water and fold dough over filling to form a half circle. Pinch edges of dough together to seal and crimp with a fork.
Place pocket pies on a prepared baking sheet; transfer to refrigerator until chilled slightly, about 10 minutes. Pierce each pie on the top twice using the tines of a fork and brush with egg.
Transfer to oven and bake until golden brown, 20 to 25 minutes. Let pies cool 5 minutes before serving. Pies can also be cooled and frozen, then reheated in the microwave.

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