These leftover-turkey hand pies are Thanksgiving all wrapped up in flaky pastry. Now you can enjoy all of your Thanksgiving favorites in one bite, using whatever leftovers you have in the fridge., November 2021


Credit: Photography / Caitlin Bensel, Styling / Ruth Blackburn

Recipe Summary

30 mins
1 hr

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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.


Parchment paper

Nutrition Facts

1 hand pie
371 calories; fat 19g; cholesterol 44mg; sodium 443mg; carbohydrates 42g; dietary fiber 3g; protein 14g; sugars 5g; niacin equivalents 5mg; saturated fat 9g; vitamin a iu 197IU; potassium 131mg.