Thanksgiving Day-After: Savory Hand Pies
Source of Recipe
Southern Living, November 2010
List of Ingredients
- 1 cup finely chopped roasted turkey
- � cup mashed potatoes
- � (8-ounce) package cream cheese, softened
- � cup cut green beans
- 1 carrot, grated
- 2 Tbsp chopped fresh parsley
- Salt and pepper
- 1� (14.1-ounce) packages refrigerated piecrusts
- 1 large egg, beaten
- Poppy seeds (optional)
- Turkey gravy, warmed
Instructions
- Stir together first 6 ingredients. Season with desired amount of salt and pepper.
- Preheat oven to 400� F.
Unroll each piecrust. Lightly roll each into a 12-inch circle. Cut each piecrust into 6 circles using a 4-inch round cutter. Place about 3 tablespoons turkey mixture just below center of each dough circle. Fold dough over filling, pressing and folding edges to seal.
- Arrange pies on a lightly greased baking sheet. Brush with egg and, if desired, sprinkle with poppy seeds. Bake at 400� for 18 to 20 mintes or until golden brown.
Serve with warm gravy.
Makes 18 pies.
Final Comments
Add leftover chopped herbs for extra flavor.
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