Turkey and Stuffing Hand Pies are everything you want in a post-holiday bite — cozy, golden, and packed with all the flavors of Thanksgiving in a flaky crust.

These little pockets are the answer to leftover fatigue and a major upgrade from yet another sandwich.

I love how easy they are to prep ahead. You can freeze them raw or baked, and they’re just as good fresh out of the oven as they are reheated.

They’re also super customizable — throw in a spoonful of mashed potatoes, gravy, or roasted veggies if you’ve got extras on hand.

Whether you’re serving these as a party snack or a quick lunch, they’re always a hit. Plus, the handheld format makes them easy to serve with cranberry sauce or gravy for dipping.

Turkey and Stuffing Hand Pies

Recipe by Tammy Poppie

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Servings

8

servings

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Ingredients

• 1 package refrigerated pie crusts (2 crusts total)

• 1 cup cooked turkey, chopped

• 1 cup prepared stuffing

• 1 egg, beaten (for egg wash)

Directions

• Preheat oven to 375°F. Line a baking sheet with parchment paper.
• Unroll the pie crusts on a lightly floured surface. Use a 4- to 5-inch round cutter (or an upside-down bowl) to cut out 8 circles total, re-rolling scraps if needed.
• In a small bowl, mix together the chopped turkey and stuffing.
• Place about 1 1/2 tablespoons of filling on one side of each dough circle. Fold over to form a half-moon shape.
• Press the edges together and crimp with a fork to seal.
• Place pies on the prepared baking sheet. Use a fork to poke 2–3 small holes in the top of each for steam to escape.
• Brush tops with beaten egg.
• Bake for 20–25 minutes, or until golden brown. Let cool slightly before serving.

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Make-Ahead Tip

Assemble the pies and freeze before baking. When ready to bake, brush with egg wash and pop them in the oven straight from frozen — just add 5–7 extra minutes to the bake time.