Thanksgiving (Pasty) Hand Pie

When I used to live in the Upper Peninsula of Michigan, the Pasty (pronounced “Past – eee”) was king. It is a meat filled hand pie that was usually topped with gravy or ketchup. The pie was all meat and potatoes and lacked the gravy or liquid inside of a pot pie. I though this would be the perfect meal for all of my Thanksgiving leftovers.

Thanksgiving (Pasty) Hand Pie – makes 2 hand pies

• 2 pie crust – (Easy Pie Crust)
• 2 potatoes
• 1 cup leftover stuffing
• 1 cup leftover turkey
• 1 cup leftover gravy
• 1 cup leftover vegetable – (corn, green bean casserole, etc..)
• 4 tbs butter melted

Preheat the oven to 400 degrees Fahrenheit.

Peel the potatoes and place them into a large pan.  Bring to a boil and partially cook the potatoes for 15 minutes.  We want the potatoes to be softened, but still hold together. Remove the potatoes from the boiling water and rinse with cold water.   When cool to the touch, dice the potatoes into 1/2 inch cubes.

Roll the dough out into 14 inch rounds.

Place 1/2 of the potatoes, turkey, stuffing and vegetable into the center of the pie dough.

Fold the pie dough over the filling and form a half-moon shaped hand pie.  Place on a greased cookie sheet or a parchment lined cookie sheet.

Cut a few vent holes in the top of the pies and then brush the tops with the melted butter.

Bake in the oven for 18-25 minutes or until the crust is golden brown.

Let cool for a minute and then plate.  Cover with warm gravy and serve.

These pies were delicious and amazing.  The diced potatoes added a nice texture to the pies.  Then topping them with gravy was amazing.  You need to try these with your leftovers.