Thanksgiving Leftover Hand Pies

Directions

1. Make and refrigerate your pie dough a day before use or up to a month before (in this case freeze it and thaw in fridge). My preferred recipe is: http://www.epicurious.com/recipes/food/views/tender-pie-crust-232398
2. Place all your leftover ingredients in separate bowls for the assembly line. You can use all, some or more of what I listed above. Including pumpkin or apple pie!
3. Prepare two small ramekins. One with water to seal the pies, the other with 1 tbs water and 1 egg beaten for egg wash.
4. Remove one dough disc from fridge and roll it out to 1/4" thickness on a lightly floured surface.
5. Take a 5" glass bowl, invert it to use as a dough cutter to make the rounds for the pies.
6. Add a small amount of each ingredient you've decided to use to the center of each 5" round. Maybe 1 Tbs each. More of the turkey. Careful not to overfill. I'd suggest trying one out and getting a feel for the amount that fits.
7. Dip you finger in the ramekin with water and rub a little water around the very edge of the dough. Flip the top edge over to the bottom and press slightly to seal.
8. Crimp the edge with the prongs of a fork. Poke each pie on top with a fork for air vents and place them on a parchment lined baking sheet.
9. Place in the fridge for about 15 minutes. (I keep the baking sheet in the fridge and put them in the fridge as I complete each one.)
10. Preheat oven to 375. When ready to bake, brush the tops of each hand pie with the prepared egg wash. Bake for 25-30 minutes or until golden brown.
11. Wait about 5-10 minutes before eating! Don't burn your hands on the hand pies!
12. Unbaked hand pies can be frozen and baked anytime this fall/winter. Keep Thanksgiving on hand!