Thanksgiving Hand Pies (Paleo/Gluten Free) (Edit recipe)

There are so many variations for the filling on these leftover dinner hand pies. For example, we filled ours with a little dollop of leftover mashed potatoes, a little dollop of gravy and turkey. Yours might include some cranberry sauce if that sounds good to you. Maybe you have some leftover stuffing, sub that in for the mashed potateos, so yummy. For ease, you can make a pattern for each hand pie crust or you can free hand them with a ruler. To get maximum filling capacity, I suggest making at least a 4.25″ square. A DOUBLE CRUST of our PIE CRUST recipe will give you enough to get 6 bottoms and 6 tops. With the little that is leftover you can add embelishments if you so choose. Be creative and have fun. You can also use our PIE CRUST MIX available from LEGIT BREAD COMPANY.

30 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	0
Fat:	0 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	187 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 6

Ingredients

2 whole Paleo/GF Pie Crust (click for recipe)
2 tsp Fresh Herbs, sage, rosemary or thyme work great
1 cup Thanksgiving leftovers, use your favorite combo!
1 whole Egg, plus 1 tbsp water for egg wash, optional
1 tsp Kosher Salt, optional

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare pie crusts as instructed, adding fresh herbs to the dry ingredients if using. Divide in half. Place in a bowl, cover with plastic and set aside. Pre-heat oven to 400° and line baking sheet with parchment paper or liner.
Deside on your dinner leftover filling ingredients, set aside.
Remove one half of the dough, leave the other covered in the bowl. You’ll be making 6 “bottoms” measuring approximately 4.25″ x 4.25″ each. Roll out to about ¼“ thick and using a ruler or your paper template, cut out your bottoms, re-rolling dough as needed. Place them on your prepared baking sheet evenly spaced.
Using a pastry brush, egg wash each of the “bottoms” and spoon approximately 2’ish tblsp of filling in the center. Don’t over fill!
Using the remaining half of dough, roll out the same as you did for the bottoms. Lay carefully over the filling. Gently press all edges to seal and then finish using the tines of a fork. Decorate tops if desidred. Using a small knife, cut several slits in the top to allow for steam while baking.
Place in the oven and bake for 10 minutes. Remove and brush each top with remaining egg wash, sprinkle with kosher salt and place back in the oven. Continue baking until golden brown. Approximately 15-20 minutes. If not using the egg wash, bake for 20-25 minutes or until golden brown. Remove from the oven and place on a cooling rack.
Enjoy and store any leftovers in the fridge for up to 4-5 days.