Best 8 Leftover Thanksgiving Wedge Pies Recipes

THANKSGIVING LEFTOVERS HAND PIES

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.

LEFTOVER THANKSGIVING WEDGE PIES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Roll each pastry out onto a lightly flour work surface and cut each into quarters.
• Spread about 2 tablespoons mashed potatoes onto 4 of the pastry quarters, spreading to within 1/3-inch of the edges. Top mashed potatoes with 2 tablespoons turkey and 1 tablespoon cranberry sauce.
• Whisk egg and water together in a bowl. Brush egg mixture onto outside edges of prepared pastry quarters. Top each prepared quarter with remaining pastry quarters; press and crimp edges with a fork to seal. Cut a slit in the top of each pastry wedge and brush each with egg mixture. Transfer wedge pies to prepared baking sheet.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

THANKSGIVING LEFTOVERS: SHEPHERD'S PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Melt butter in a large pot. Then add onions and carrots and cook until tender (about 5 minutes on medium heat).
• Add in mushrooms and peas. Cook for an additional 2-3 minutes.
• Then, add in the turkey, salt, pepper, parsley, and thyme and stir until well-blended. Pour in the gravy and heavy cream, stir, and cook on low heat for 5 minutes.
• Transfer to a greased baking dish or ramekins. Top with leftover mashed potatoes (use a piping bag to achieve the look of our pie).
• Mist with nonstick cooking spray. Place on a baking sheet and bake for 10-15 minutes until the potatoes are lightly browned and the filling is bubbly around the edges. (This may get messy, so clean up the edges before serving.)
• Enjoy!

LEFTOVER THANKSGIVING WEDGE PIES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Roll each pastry out onto a lightly flour work surface and cut each into quarters.
• Spread about 2 tablespoons mashed potatoes onto 4 of the pastry quarters, spreading to within 1/3-inch of the edges. Top mashed potatoes with 2 tablespoons turkey and 1 tablespoon cranberry sauce.
• Whisk egg and water together in a bowl. Brush egg mixture onto outside edges of prepared pastry quarters. Top each prepared quarter with remaining pastry quarters; press and crimp edges with a fork to seal. Cut a slit in the top of each pastry wedge and brush each with egg mixture. Transfer wedge pies to prepared baking sheet.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

LEFTOVER THANKSGIVING WEDGE PIES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Roll each pastry out onto a lightly flour work surface and cut each into quarters.
• Spread about 2 tablespoons mashed potatoes onto 4 of the pastry quarters, spreading to within 1/3-inch of the edges. Top mashed potatoes with 2 tablespoons turkey and 1 tablespoon cranberry sauce.
• Whisk egg and water together in a bowl. Brush egg mixture onto outside edges of prepared pastry quarters. Top each prepared quarter with remaining pastry quarters; press and crimp edges with a fork to seal. Cut a slit in the top of each pastry wedge and brush each with egg mixture. Transfer wedge pies to prepared baking sheet.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

LEFTOVER THANKSGIVING WEDGE PIES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Roll each pastry out onto a lightly flour work surface and cut each into quarters.
• Spread about 2 tablespoons mashed potatoes onto 4 of the pastry quarters, spreading to within 1/3-inch of the edges. Top mashed potatoes with 2 tablespoons turkey and 1 tablespoon cranberry sauce.
• Whisk egg and water together in a bowl. Brush egg mixture onto outside edges of prepared pastry quarters. Top each prepared quarter with remaining pastry quarters; press and crimp edges with a fork to seal. Cut a slit in the top of each pastry wedge and brush each with egg mixture. Transfer wedge pies to prepared baking sheet.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

POCKET PIES FILLED WITH LEFTOVERS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
• 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.
• 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.
• 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.
• 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.

THANKSGIVING-LEFTOVERS PIE

Steps:

• Preheat oven to 375 degrees. Melt butter in a large skillet over medium-high. Add leeks, carrots, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Sprinkle with flour; cook, stirring, 1 minute. Whisk in broth and add potato. Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally, until potato is tender and mixture has thickened, 6 to 7 minutes. Add turkey. Let cool about 30 minutes.
• On a lightly floured surface, roll dough into a 15-inch round; fit into a deep-dish pie dish. Add stuffing and dollop with half of cranberry sauce, then add turkey mixture. Fold dough over, leaving center exposed. Brush dough with egg; bake 40 minutes. Dollop top with remaining cranberry sauce; bake until bubbling in center and bottom of crust is golden, 30 to 40 minutes more. (If browning too quickly, tent with foil.) Let cool at least 30 minutes before serving.