Leftover-Turkey Hand Pies

Position racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper. Combine turkey, stuffing, green beans (and/or carrots or peas) and cranberry sauce in a medium bowl.

Roll 1 pastry sheet into a 12-inch square on a lightly floured work surface; cut into 4 (6-inch) squares. Divide half of the turkey mixture evenly among the centers of the squares (about 1/2 cup each); slightly flatten the mixture on each square. Brush the edges of each square with some beaten egg and fold 1 corner of each square over to form a triangle, stretching the pastry to fit, if needed. Press the edges with a fork to seal. Arrange the pies on 1 of the prepared baking sheets. Freeze for 10 minutes. Repeat the process with the remaining pastry sheet, turkey mixture and some of the beaten egg; reserve the remaining beaten egg.

Remove the chilled pies from the freezer. Brush with the remaining beaten egg; cut 3 (3/4-inch) vents into each pie top. Bake until golden brown, 20 to 25 minutes, rotating the pans top to bottom after about 10 minutes. Let cool on the pans for 5 minutes before serving.