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14 Ratings
5 star values:
1
4 star values:
0
3 star values:
9
2 star values:
2
1 star values:
2
Back to Pocket Pies Filled with Leftovers
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 10
6052_112510_pocket_pies.jpg
Ingredients
Ingredient Checklist
Cream Cheese Pastry Dough
All-purpose flour, for rolling
Cooked, shredded turkey (optional)
Prepared mashed potatoes (optional)
Prepared sweet potatoes (optional)
Prepared stuffing (optional)
Cranberry sauce (optional)
1 large egg, beaten
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 10
6052_112510_pocket_pies.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 10
Recipe Summary
Yield: Makes about 10
Yield: Makes about 10
Makes about 10
6052_112510_pocket_pies.jpg
6052_112510_pocket_pies.jpg
Ingredients
Ingredients
- Cream Cheese Pastry Dough
- All-purpose flour, for rolling
- Cooked, shredded turkey (optional)
- Prepared mashed potatoes (optional)
- Prepared sweet potatoes (optional)
- Prepared stuffing (optional)
- Cranberry sauce (optional)
- 1 large egg, beaten
Directions
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
Working with one disk of dough at a time, roll out dough on a lightly floured work surface. Using an overturned bowl about 5 inches in diameter as a guide, cut out three circles; set aside. Gather dough scraps, reroll, and repeat cutting process. Repeat process with remaining disk of dough.
For each pocket pie, mix together a 1/4 cup of filling using turkey, mashed or sweet potatoes, stuffing, and/or cranberry sauce as desired. Place each 1/4 cup filling on one side of each dough circle. Moisten edges lightly with water and fold dough over filling to form a half circle. Pinch edges of dough together to seal and crimp with a fork.
Place pocket pies on a prepared baking sheet; transfer to refrigerator until chilled slightly, about 10 minutes. Pierce each pie on the top twice using the tines of a fork and brush with egg.
Transfer to oven and bake until golden brown, 20 to 25 minutes. Let pies cool 5 minutes before serving. Pies can also be cooled and frozen, then reheated in the microwave.
Reviews
Add Rating & Review
14 Ratings
5 star values:
1
4 star values:
0
3 star values:
9
2 star values:
2
1 star values:
2
Reviews
Add Rating & Review
14 Ratings
5 star values:
1
4 star values:
0
3 star values:
9
2 star values:
2
1 star values:
2
Add Rating & Review
14 Ratings
5 star values:
1
4 star values:
0
3 star values:
9
2 star values:
2
1 star values:
2
14 Ratings
5 star values:
1
4 star values:
0
3 star values:
9
2 star values:
2
1 star values:
2
14 Ratings
5 star values:
1
4 star values:
0
3 star values:
9
2 star values:
2
1 star values:
2
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 9
- 2 star values:
- 2
- 1 star values:
- 2
All Reviews for Pocket Pies Filled with Leftovers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pocket Pies Filled with Leftovers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
