Happy Thanksgiving! We’re en route to Austin this morning to visit my family and friends. I can’t wait to be home for a few days. So I’m just popping in with a quick and easy recipe I shared Monday on Made By Girl. It’s a great way to make use of leftovers from today’s grand meals, giving that turkey and cranberry relish new life by tucking them inside buttery dough with creamy brie cheese. I actually prefer most traditional Thanksgiving dishes as leftovers rather than in their original form on the day of–strange, but true. For the crust, I used Martha Stewart’s pate brisee (pie dough) recipe. It’s super simple–a great basic dough you can make ahead. But if you’re short on time, store-bought pie dough is a great substitute. Don’t have a round cookie cutter handy? Cut your circles with the rim of a wine glass. There’s not much to it, and these are great as an appetizer or alongside a fresh kale salad for lunch (it’s all about the balance, right?).
Thanksgiving Leftover Hand Pies
Chilled pie dough (this recipe or store bought)
About 1 cup of cooked turkey, chopped
Brie cheese, cut into small cubes
About 1/3 cup cranberry relish
1 egg, beaten
3 tablespoons milk
On a heavily floured surface, roll dough to 1/8″ thick. Using a round cookie cutter or the rim of a red wine glass, cut as many circles as you can. Recombine and roll out the discarded dough and cut additional circles. Shoot for an even number of circles. Spread a little relish on one half of the dough rounds, then top with pieces of turkey and brie. Place the remaining rounds on top, pressing with fingers to gently close, then use a fork dipped in flour to crimp around all edges. Using the fork, be sure to prick the center of each pie to allow steam to vent during cooking. Whisk together the egg and milk in a small bowl. Brush onto the top of each pie to help them golden and prevent burning. Bake in a 375 degree oven for about 15-20 minutes.