I've been looking forward to making these all November long. I really like hand pies, especially savory ones. They look better than a whole pie and are perfect little portions. This recipe makes about six 5" hand pies. For filling, I used mashed potatoes, gravy, brussels sprouts and turkey. Use whatever combination of Thanksgiving leftovers you may have. An important thing to remember is you don't want them to turn out dry so consider gravy, cranberry sauce or even a drop of olive oil when assembling.
Anything, especially holiday meal leftovers
10 tablespoons butter
2 cups flour
pinch of salt
1/2 cup ice cold water, with 2 ice cubes in it
For egg wash:
1 egg, beaten + a large splash of milk
To make to crust, cut butter into small cubes, place on a plate and let it chill in the freezer for 5 minutes. In a large bowl, combine flour, salt and butter with your fingers until it resembles a very course crumb. Remove ice cubes from water. Add water by splashing it in with a fork. You will need 1/4 cup to 1/2 cup. Add water until the dough just comes together. Press it into a disc, wrap in plastic and let it chill in the fridge for 30 minutes.
Heat oven to 350 degrees. Remove dough from fridge and roll out between two pieces of wax paper. Remove top layer of wax paper. Use a cookie cutter or small bowl to cut out circles. Add filling to one circle (about 1/3 cup) leaving an edge. Brush a bit of water around edge and top with another cut out of dough. Press edges with a fork to seal. Cut vent in top. Brush with egg wash and bake about 30 minutes until golden brown.