Description

These Thanksgiving Leftover Hand Pies are a creative and delicious way to reinvent your holiday leftovers. Featuring tender shredded turkey, savory stuffing, and sweet potatoes all wrapped in a flaky homemade pie crust, these hand pies are baked to golden perfection and served with a rich red wine gravy and tart cranberry sauce for dipping. Perfect for an easy holiday meal or snack that captures all the flavors of Thanksgiving in a convenient handheld treat.

Ingredients

Scale

Pie Crust

1 batch Best Ever Pie Crust

Filling

1 cup cooked turkey, shredded
1/4 cup leftover gravy (for mixing with turkey)
1/4 cup leftover gravy (reserved for the sauce)
1/2 cup leftover stuffing
1/2 cup leftover sweet potatoes

Egg Wash

1 egg
1 teaspoon water

Red Wine Gravy

1 cup red wine
5 black peppercorns
1 cup leftover gravy (warm)

Serving

1 cup leftover cranberry sauce

Instructions

Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper to prepare for baking the hand pies.
Roll Out Dough: Roll out the pie crust dough on a lightly floured surface to about 1/8 inch thickness. Using a 4 1/2 to 5-inch round cookie cutter, cut out 12 rounds and place them on the prepared baking sheet. Gather scraps, reroll, and cut additional rounds as needed.
Prepare Filling: In a small bowl, mix the shredded turkey with 1/4 cup of the leftover gravy until well combined. This will add moisture and flavor to the turkey.
Assemble Hand Pies: On each dough round, place about 1 1/2 tablespoons of the turkey mixture on one half of the circle, keeping a 1/4-inch border around the edges. Add 1 tablespoon of stuffing and then 1 tablespoon of sweet potatoes on top of the turkey mixture.
Seal the Pies: Beat the egg and water together to make an egg wash. Brush around the edges of each dough round, then fold dough over the filling to create a half-moon shape. Press edges gently by hand and then seal firmly with a fork.
Vent and Bake: Brush the tops of the pies with egg wash again. Cut three small slits in the top of each pie to allow steam to escape during baking. Bake for approximately 25 minutes or until golden brown and cooked through.
Make Red Wine Gravy: While pies bake, combine red wine and black peppercorns in a small saucepan. Simmer over medium-high heat until reduced to 1/4 cup, about 20 minutes. Strain the reduced wine and whisk it into the remaining warm gravy to create a flavorful dipping sauce.
Serve: Remove hand pies from the oven and let them cool for 2-3 minutes. Serve warm with red wine gravy and leftover cranberry sauce for dipping, creating a perfect balance of savory and sweet flavors.

Notes

You can use pre-made pie crusts as a shortcut, but homemade crust provides the best flakiness and flavor.
If you don’t have leftover turkey, cooked chicken can be substituted.
Ensure the filling isn’t too wet to avoid soggy crusts; drain any excess liquid from leftover ingredients before assembling.
The red wine gravy can be made ahead and reheated just before serving.
These hand pies can be frozen before baking; thaw and bake directly from frozen, adding a few extra minutes to the baking time.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American

Keywords: Thanksgiving leftovers, hand pies, turkey hand pies, leftover turkey recipe, holiday snacks, red wine gravy, cranberry sauce, savory hand pies