Pocket Pies Filled with Leftovers
Put Thanksgiving leftovers to good use with this kid-friendly recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook. For an easy on-the-go meal or quick lunch down the line, prepare and freeze an extra batch.
Please check back after the holiday for video.
Ingredients
Makes about 10.
* Cream Cheese Pastry Dough
* All-purpose flour, for rolling
* Cooked, shredded turkey (optional)
* Prepared mashed potatoes (optional)
* Prepared sweet potatoes (optional)
* Prepared stuffing (optional)
* Cranberry sauce (optional)
* 1 large egg, beaten
Directions
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2. Working with one disk of dough at a time, roll out dough on a lightly floured work surface. Using an overturned bowl about 5 inches in diameter as a guide, cut out three circles; set aside. Gather dough scraps, reroll, and repeat cutting process. Repeat process with remaining disk of dough.
3. For each pocket pie, mix together a 1/4 cup of filling using turkey, mashed or sweet potatoes, stuffing, and/or cranberry sauce as desired. Place each 1/4 cup filling on one side of each dough circle. Moisten edges lightly with water and fold dough over filling to form a half circle. Pinch edges of dough together to seal and crimp with a fork.
4. Place pocket pies on a prepared baking sheet; transfer to refrigerator until chilled slightly, about 10 minutes. Pierce each pie on the top twice using the tines of a fork and brush with egg.
5. Transfer to oven and bake until golden brown, 20 to 25 minutes. Let pies cool 5 minutes before serving. Pies can also be cooled and frozen, then reheated in the microwave.