batch Best Ever Pie Crust
- 1 cup shredded cooked turkey
- 1 1/4 cups leftover gravy, separated
- 1/2 cup leftover stuffing
- 1/2 cup leftover sweet potatoes
- 1 egg
- 1 teaspoon water
- 1 cup red wine
- 5 black peppercorns
- 1 cup leftover cranberry sauce
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Roll out pie dough on a lightly floured surface to 1/8” thick. Cut out rounds of dough with a 4 1/2 to 5-inch round cookie cutter and move them to the parchment lined baking sheet. Collect dough scraps, and reroll to make more round cutouts. You should have 12 rounds.
Toss shredded turkey together with a 1/4 cup of the gravy in a small bowl. Top each pie round evenly with about 1 1/2 tablespoons of turkey mixture, keeping the filling on one half side of the pie round, and leaving a 1/4” border around the side. Top each evenly with 1 tablespoon of stuffing, then about a tablespoon of sweet potatoes.
Beat egg and water in a small bowl to make an egg wash. Brush the egg wash around the edges of each pie round. Fold over the pie dough rounds to cover the filling, making half moon shapes. Lightly press the dough edges down with your fingers. Using a fork, securely seal the edges of the pie dough.
Brush the tops of the pies with egg wash. Using a small pairing knife, cut three small slits across the top of each hand pie to let steam ventilate during baking. Bake until the dough is cooked through and golden brown in color, about 25 minutes.
While the pies bake, in a small saucepan simmer red wine and peppercorns over medium-high heat until reduced to 1/4 cup, about 20 minutes. Strain reduced wine into remaining 1 cup of warm gravy, and whisk together.
Remove pies from oven and allow to cool for 2-3 minutes. Serve the warm hand pies with a side of red wine gravy and cranberry sauce for dipping.