Pocket Pies Filled with Leftovers
Put holiday leftovers to good use with this kid-friendly recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook. For an easy on-the-go meal or quick lunch down the line, prepare and freeze an extra batch.
The Martha Stewart Show, November 2010
- <u>Cream Cheese Pastry Dough</u>
- 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
- 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.
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