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.