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Saturday, July 30, 2016

leftover thanksgiving wedge pies

Ingredients

  • Servings: 4
  • 1 (15 ounce) package pastry for a 9-inch double-crust pie
  • 1/2 cup prepared mashed potatoes
  • 1/2 cup shredded cooked turkey meat
  • 1/4 cup cranberry sauce
  • 1 egg
  • 1 tablespoon water

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • preheat oven to 450 degrees f (230 degrees c). line a baking sheet with parchment paper.
  • roll each pastry out a lightly flour work surface and cut each into quarters.
  • spread about 2 tablespoons mashed potatoes 4 of the pastry quarters, spreading to within 1/3-inch of the edges. top mashed potatoes with 2 tablespoons turkey and 1 tablespoon cranberry sauce.
  • whisk egg and water together in a bowl. brush egg mixture outside edges of prepared pastry quarters. top each prepared quarter with remaining pastry quarters; press and crimp edges with a fork to seal. cut a slit in the top of each pastry wedge and brush each with egg mixture. transfer wedge pies to prepared baking sheet.
  • bake in the preheated oven until golden brown, 15 to 20 minutes.

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