Day-After Pastries

A tasty handheld pie filled with your delicious Thanksgiving leftovers, sure to please family and friends the day after Thanksgiving.



  • 2 (11 oz.) boxes refrigerated pie crusts
  • 1 lb. cooked turkey breast, shredded
  • 2 cups leftover mashed potatoes
  • 1 cup leftover stuffing
  • ¼–⅓ cup leftover gravy, plus more for garnish
  • ⅓ cup leftover cranberry sauce
  • 1 egg, beaten
  • Salt and ground pepper, to taste


  1. Preheat oven to 400°F
  2. Place turkey, mashed potatoes, stuffing and cranberry sauce in a large bowl, then pour ¼ cup gravy over and mix well. Salt and pepper to taste.
  3. Roll out one sheet pie dough and cut out 4–5 circles of dough. Place ½–1 cup filling in center of dough, then bring one side of dough over to the other and crimp and seal edges.
  4. Transfer pastries to a large baking sheet and brush tops with egg wash.
  5. Place in oven and bake for 22–25 minutes, or until pastry is golden brown.
  6. Serve hot from the oven, topped with warm leftover gravy.

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