Thanksgiving is over, but the leftovers remain. These Leftover Thanksgiving Hand Pies are a great way to use up those side dishes. I made an easy homemade pie dough, but if you are really just looking for a quick option, a refrigerated pie dough will do.

Stuffing, gravy, green bean casserole, jellied cranberry and sweet potato…whatever you have on hand works in this recipe.

After the dough has chilled, roll it out on a lightly floured surface. Work quickly as this will not retain its shape as well when it comes up to temperature. If you have a large round cookie cutter, great! If not, just use a bowl (approximately 3-4″ in diameter) and trace along the edges with a very sharp knife to cut your rounds.

Place the rounds on a parchment or Silpat lined cookie sheet before filling.

Be sure not to over fill the rounds. Using your finger and very small amount of almond milk or water, trace the edges of the pastry. This will help to seal the hand pie.



You can either use a fork to crimp the edges or, use a fluted cookie cutter to shape the edges as I have done here today. Also, take the time to make a few slits in the top to vent.



Brush the surface with a very small amount of almond milk and bake at 350 degrees until golden brown, about 15-20 minutes. This can vary from oven to oven. We are really just warming the filling, so you just need to make sure the crust is thoroughly baked.

Serve with a bit more gravy, if desired.

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