Leftover Handpies

yields 6-12 pies

One recipe of Pate Brisee
leftovers (savory & complex flavors work best)
1 egg
3tsp milk


Make one recipe of Pate Brisee, chill then roll out discs. (Next time I'm using a tortilla press...maybe it'll work.)

I rolled mine between sheets of parchment paper, then stuck them in the fridge.

Chill the rolled out crusts, and use that time to prepare your leftovers.

Preheat the oven to 375

place crusts on a baking sheet (you don't need to grease it...do you realize how much butter is in there?!) I found that leaving my crust half-stuck to the parchment paper really helped in the fold-over step.

Fill along the seam of the crust & fold the top over.

Pinch & crimp the edges

beat egg and milk together, and wash over the pies...make sure you get the edge.

poke some kind of hole in the top to allow steam to vent (I used a fork and made patterns)

Bake for 15 - 25 minutes, or until golden. Check every 5 minutes over 25.

I stole & reworked this from The Kitchn blog. I used Thanksgiving turkey, gravy and cranberry relish...but since the stuffing had all been consumed, I faked a filling by sauteeing leeks, celery, garlic, carrots and mushrooms with rosemary. I deglazed that mess with turkey stock, then tossed in a handful of croutons. I simmered it all together, adding more stock, until the croutons were soft and most of the stock absorbed. Then I added spoonfuls of gravy, and continued cooking until it was nice and thick. I tossed in my cubed turkey and killed the heat. Once I lay out my crusts, I spread relish on the inside, then spooned in my filling. I think they turned out rather well!