Hand Pies

I got a new magazine for free from reading another one-Southern Living. And what I got was the all recipe book of favorite fall recipes. I was so excited! This was the first recipe I decided to make. And not going to lie, I got lazy. This recipe is for 18 appetizer like hand pies. I really only made two large "pot pie" like items. But the potatoes really added to them (I make killer mashed potatoes) along with the gravy. So instead of being a little creamy pot pie, its a pot pie with mashed potatoes served with gravy on the side. So awesome (3.5/5)!

Photo Courtesy of Southern Living

Hand Pies-Adapted from Southern Living

Total Time: 1 hour

Makes 24 appetizers or 2 large pot pies

• 1 cup finely chopped roasted turkey
• 3/4 cup mashed potatoes
• 4 ounces cream cheese, softened
• 1/2 cup cut green beans, cooked
• 1 carrot, grated
• 2 tablespoons chopped parsley
• Salt and pepper
• 1 package refrigerated pie crusts
• 1 large egg, beaten
• Poppy seeds (optional)
• Turkey gravy, warmed

• Stir together first 6 ingredients. Season with desired amount of salt and pepper.
• 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.
• Arrange pies on a lightly greased baking sheet. Brush with egg, and, if desired, sprinkle with poppy seeds.
• Bake at 400° for 18 to 20 minutes or until golden brown. Serve with warm gravy.
• Note: Unbaked pies can be frozen up to 1 month. Bake frozen pies 30 to 32 minutes or until golden brown.