Savory Hand Pies

More leftovers. I swear it's not the only thing I cook, but this recipe was on the same magazine page as the delicious Turkey Tostadas. The picture of the hand pies just kept calling my name, they're so cute. Boy oh boy were they good. By January 6th we are, of course, out of leftovers. But these sounded so good I went ahead and made them anyway. They reminded Patti and I of a a chicken/turkey pot pie, but better. We each ate 2 with some spaghetti squash and were stuffed.

I think these would be a great New Year's Eve dish to take to a party or have at your house if you host each year. We will for sure be making them again.

This weekend = I'm going to conquer the homemade Fig Bar! I hope to get it just perfect so I can deliver to Jason & David as a reward for the marathon they are running in next weekend.

Savory Hand Pies

(Southern Living Magazine)

INGREDIENTS

1 cup finely chopped roasted turkey (we cooked a 1 & 1/2 chicken breast)

3/4 cup mashed potatoes

1/2 (8-oz.) package cream cheese, softened (we used WW low fat)

1/2 cup cut green beans, cooked (any left over veggie in your fridge would work great)

1 carrot, grated

2 tablespoons chopped fresh parsley

Salt and pepper

1 1/2 (14.1-oz.) packages refrigerated piecrusts

1 large egg, beaten

Poppy seeds (optional) - I think it's a must, really gives the pie some texture

DIRECTIONS

1. Stir together first 6 ingredients. Season with desired amount of salt and pepper.

2. Preheat oven to 400°. Unroll each piecrust. Lightly roll each into a 12-inch circle. Cut each piecrust into 6 circles using a 4-inch round cutter. Place about 3 Tbsp. turkey mixture just below center of each dough circle. Fold dough over filling, pressing and folding edges to seal.

3. Arrange pies on a lightly greased baking sheet. Brush with egg, and, if desired, sprinkle with poppy seeds.

4. Bake at 400° for 18 to 20 minutes or until golden brown. Serve with warm gravy, leftover cranberry, or add something else from your fridge you need to get rid of (avocado, sour cream, yogurt, etc.)

Note: Unbaked pies can be frozen up to 1 month. Bake frozen pies 30 to 32 minutes or until golden brown. (love this idea so the leftovers don't go to waste & I have instant dinner in the freezer)