Thanksgiving Leftover Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp sugar</li><li class="ingredients-single-item">60-75ml ice-cold water</li><li class="ingredients-single-item">250g leftover turkey, finely chopped</li><li class="ingredients-single-item">150g leftover stuffing</li><li class="ingredients-single-item">60g cranberry sauce</li><li class="ingredients-single-item">60ml leftover gravy</li><li class="ingredients-single-item">60g mashed potatoes (optional)</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves, chopped</li><li class="ingredients-single-item">½ tsp black pepper</li><li class="ingredients-single-item">Additional gravy for serving (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional, for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm (4-inch) round pastry cutter</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, prepare your pastry dough. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. These butter pockets will create steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork the dough or add too much water, as this will develop gluten and make your pastry tough rather than flaky. The dough should hold together when pinched but not feel sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 1 hour. Cold dough is essential for maintaining those butter pockets that create flakiness during baking. Meanwhile, prepare your filling by combining the chopped turkey, stuffing, and thyme in a bowl. Season with black pepper (you likely won't need salt as leftovers are usually well-seasoned).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add 2-3 tablespoons of gravy to moisten the mixture - it should be just wet enough to hold together but not soggy. If using mashed potatoes, fold them in gently. Set aside and let the flavors meld while the dough chills.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (180°C fan/390°F) and line a baking sheet with parchment paper. Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to about 3mm (1/8 inch) thickness. Work quickly to keep the dough cold.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using your round cutter, cut out 16 circles (re-roll scraps once if needed). Place 8 circles on the prepared baking sheet. Place about 2 tablespoons of the turkey-stuffing mixture in the center of each circle, leaving a 1cm border. Add a small dollop (about 1 teaspoon) of cranberry sauce on top of each pile of filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Brush the edges of the pastry circles with beaten egg, then top with the remaining 8 dough circles. Press the edges firmly with a fork to seal, then trim with a knife if necessary to tidy up. Cut a small vent in the top of each pie to allow steam to escape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the tops generously with beaten egg for a golden finish, and if you like, sprinkle with a few extra thyme leaves or a tiny pinch of flaky salt. Return the prepared pies to the refrigerator for 15 minutes to chill - this final chill helps prevent shrinkage and maintains the shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 25-30 minutes, until the pies are deeply golden brown and the filling is hot throughout. If they're browning too quickly, cover loosely with foil. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve warm with extra gravy for dipping if desired. These hand pies can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 160°C oven for 10-15 minutes until heated through. They also freeze beautifully for up to 3 months - simply reheat from frozen at 160°C for about 20-25 minutes.</li></ol>