Thanksgiving Leftover Hand Pies Recipe

Learn how to make these homemade Thanksgiving leftover hand pies - the best way to transform holiday remnants into flaky, portable treats. This easy baking recipe turns stuffing, turkey, cranberry sauce, and gravy into delicious golden-brown pastries perfect for enjoying the flavors of Thanksgiving days after the feast.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

30 mins

Serves:

8 hand pies

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Thanksgiving Leftover Hand Pies?

These hand pies feature homemade pastry (flour, butter, salt, sugar, water) filled with leftover turkey, stuffing, cranberry sauce, gravy, and optional mashed potatoes. They're finished with an egg wash and fresh thyme for a delicious way to repurpose holiday leftovers.

How to cook Thanksgiving Leftover Hand Pies at home?

Learn how to cook Thanksgiving Leftover Hand Pies by creating a flaky pastry, filling it with your holiday leftovers, sealing into hand-sized portions, and baking until golden brown. The process involves making buttery pastry, combining turkey with stuffing and other leftovers, assembling the pies, and baking at 200°C for 25-30 minutes until perfectly crisp and flaky.

Can I freeze these leftover hand pies for later?

Yes! These hand pies freeze beautifully for up to 3 months. Freeze them after baking and cooling completely. To reheat, place frozen pies directly in a 160°C oven for 20-25 minutes until heated through. They make excellent grab-and-go meals from your holiday extras.

What's the secret to achieving flaky pastry for savoury hand pies?

The key to flaky pastry is keeping ingredients cold throughout preparation. Use ice-cold water, butter straight from the fridge, and chill the dough before rolling. Those visible butter pockets create steam while baking, forming the characteristic flaky layers everyone loves.

What other Thanksgiving leftovers can I incorporate into these hand pies?

Get creative with your leftovers! Try adding roasted vegetables, green bean casserole, sweet potato casserole (adds lovely sweetness), or even macaroni and cheese. Just ensure fillings aren't too wet – drain or reduce moisture first to prevent soggy bottoms.

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