Thanksgiving Hand Pies Food

THANKSGIVING HAND PIES

Thanksgiving Hand Pies image

Make and share this Thanksgiving Hand Pies recipe from Food.com.

Provided by Hidden Valley

Categories Savory Pies

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

two 9-inch refrigerated pie crust
1/3 cup mashed potatoes
1 teaspoon Hidden Valley® Original Ranch® Dips Mix
1/3 cup cooked turkey, finely chopped
3 tablespoons cooked carrots, finely chopped
1 tablespoon chopped parsley
2 eggs
1 teaspoon water

Steps:

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Unroll each pie crust on a lightly floured surface and cut out a total of 14-16 rounds (7-8 from each pie crust) using a 3" cookie cutter. Place half of the rounds on the cookie sheet.
In a small bowl mix together mashed potatoes and the ½ teaspoon Hidden Valley® Original Ranch® Dips Mix. Spoon ½ tablespoon mashed potato mixture and ½ tablespoon chopped turkey onto the pie crust rounds, making sure you leave ¼-inch around the outer edge clean. Evenly distribute carrots and parsley over the turkey.
Make the remaining pie crusts slightly bigger (so they will fit over the filling) by pressing with your fingers. Dip your finger in water and run it around the clean edge of the filled pie round. Place another pie round on top and gently press down. Using the tines of a fork press down on the edges to seal them.
In a small bowl, whisk together egg and water. Using a pastry brush, lightly brush the tops of the pies with egg mixture. Poke 1 or 2 slits on the top of the pie so that steam can escape as it bakes.
Bake for about 20 minutes or until golden brown.
Mix sour cream and remaining dip mix together, and serve on the side of the pies. Serve warm.

Nutrition Facts : Calories 36.4, Fat 1.5, SaturatedFat 0.5, Cholesterol 51.1, Sodium 50.6, Carbohydrate 1.9, Fiber 0.2, Sugar 0.3, Protein 3.5

THANKSGIVING LEFTOVERS HAND PIES

Thanksgiving Leftovers Hand Pies image

Stuffed full of our favorite Thanksgiving leftovers, these savory hand pies are a welcome twist on the usual day-after sandwiches. Serve with cranberry sauce and gravy for dipping.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 12 hand pies

Number Of Ingredients 9

Ingredients

One 14.1-ounce package store-bought pie crust
All-purpose flour, for dusting
1/4 cup leftover mashed sweet potatoes
1/2 cup leftover stuffing
1/2 cup 1/4-inch diced leftover roasted turkey
1/4 cup leftover cranberry sauce, plus more for dipping
1 large egg
1 teaspoon whole milk
Leftover gravy, for dipping

Steps:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Roll out the pie crusts with a rolling pin on a lightly floured surface to 1/8 inch thick. Cut out rounds of dough with a 4 1/2-inch round biscuit cutter and transfer them to the prepared baking sheet. Gather and reroll the scraps if necessary; you should have a total of 12 rounds.
Spread 1 teaspoon sweet potato in an even layer over half of each round, leaving a 1/4-inch border around the edge. Top each with 2 teaspoons stuffing, then 2 teaspoons turkey, and finally 1 teaspoon cranberry sauce. (You may redistribute some of the filling among the rounds so all the piles are even.) Whisk together the egg and milk in a small bowl to make an egg wash. Brush the egg wash around the edges of each dough round.
Fold over each dough round to cover the filling, creating 12 half-moon shapes. With your fingers, press the edges together to seal, and then press with a fork to seal securely.
Brush the top of each hand pie with the remaining egg wash. Make 3 small slits with a small paring knife on the top of each pie to let the steam escape. Bake until the dough is cooked through and golden brown, about 30 minutes. Serve warm with extra cranberry sauce and gravy on the side for dipping.

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Preheat oven to 400°F. Unroll each pie crust on a lightly floured surface and cut out atotal of 14–16 rounds (7–8 from each pie crust) using a 3" cookie cutter,and place half of the rounds on a parchment-lined cookie sheet.
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