Black Friday Hand Pies
From Wednesday morning when we start prepping Thanksgiving dinner through Thanksgiving itself, there are always platters of appetizers an arm’s-length away.
After the best meal of the year, we swear we can’t eat another bite…then Friday comes.
Mom pulls all the leftovers out of the fridge and we stand in line at the microwave for Thanksgiving part deux (only this time it’s in jeans, on the couch, in front of a football game).
Since I’m not a huge sports fanatic, I decided to do the Friday after Thanksgiving a little differently this year. I was on a plane to Louisville reading Bon Appetit Magazine when the ideas started flowing.
I wanted to take all the leftovers and change them up. Challenge commence.
First up naturally was the bird. I love turkey sandwiches and turkey omelets, but this is 2012. The Mayans predict the world will end next month—so this year’s bird is going into a hand pie.
While a pot pie version with cream sauce, peas and carrots would be yummy, I’m using leftovers. So I chopped the turkey finely and mixed in whatever I felt like. Mom’s green bean casserole had a cream sauce, so I chopped some of the beans up, added some mashed potatoes, and just because I couldn’t resist, I added gravy. Feel free to mix up whatever leftovers you like.
I nestled one tablespoon of Thanksgiving-in-a-bite onto a pie crust, chilled it and scored the top (to release steam). A little egg wash and some seasoning, and away they go. I even wrapped them up in wax paper for the kids.
From now on, along with turkey sandwiches and loads of leftovers, the Friday after Thanksgiving will include Black Friday Hand Pies.
- 1 cup chopped turkey
- ¼ cup green bean casserole
- ¼ cup mashed potatoes
- 2 tablespoons gravy
- 1 egg, beaten
- Unbaked pie crust
- kosher salt
Chop up a mixture of light and dark meat turkey.
Mix together the turkey, green bean casserole, potatoes and gravy.
Roll the pie dough until it is about ¼-inch thick. Cut the dough into 2-3-inch circles. Place on a silpat or parchment paper lined cookie sheet. Place a tablespoon of filling in the center of each crust.
Brush egg wash around the edges. Place another dough circle on top. Seal the edges with a fork. Place in the refrigerator for about 30 minutes.
Score an X into the tops of each pie. Brush with egg wash and sprinkle with kosher salt.
Bake in a 425-degree oven for 17-20 minutes.
Allow to cool. Enjoy!