Leftover Thanksgiving Wedge Pies
- 1 (15 ounce) package pastry for a 9-inch double-crust pie
- 1/2 cup prepared mashed potatoes
- 1/2 cup shredded cooked turkey meat
- 1/4 cup cranberry sauce
- 1 egg
- 1 tablespoon water
- 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.
pastry, potatoes, turkey meat, cranberry sauce, egg, water
Taken from www.allrecipes.com/recipe/240091/leftover-thanksgiving-wedge-pies/ (may not work)