Thanksgiving Leftover Turkey, Cranberry & Brie Hand Pies
Warm, flaky pastry encases tender shredded turkey, bright cranberry jam, and creamy Brie that melts into pockets of tangy richness. The contrast of buttery crust, juicy turkey, and the sweet-tart pop of cranberry creates a handheld bite with layers of texture and flavor.
Swap cheeses, fillings, or pastry to suit what you have on hand: use sharp cheddar or camembert instead of Brie, swap cranberry jam for whole-berry sauce, or use puff pastry or refrigerated pie dough for convenience. Add chopped fresh thyme or a pinch of smoked paprika to boost autumnal notes; for a vegetarian alternative, replace turkey with roasted mushrooms or shredded butternut squash.
Serve as a festive appetizer, portable lunch, or clever Thanksgiving day snack. These hand pies travel well for potlucks and are great for reheating—bake ahead and rewarm in a hot oven to refresh the crust. Offer a small bowl of hot gravy or extra cranberry sauce for dipping to elevate the presentation for holiday gatherings.
How to Make It
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1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2
Crumble or finely shred the cooked turkey into a bowl so pieces are small and easy to fill inside the pastry.
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3
Finely mince the shallot. Heat the olive oil in a small skillet over medium heat, add the shallot and cook until softened and translucent, about 2–3 minutes; stir in the thyme, then remove from heat and let cool slightly.
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4
Combine the shredded turkey, cooked shallot and thyme, salt, and black pepper in the bowl. Fold in the cranberry sauce, keeping some swirls intact for texture — the filling should be moist but not runny.
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5
Cut the pie dough into 8 equal rounds (about 5–6 inches / 12–15 cm). If using a disc, roll gently on a lightly floured surface to even thickness about 1/8 inch.
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6
Place about 2 tablespoons of the turkey-cranberry mixture in the center of each round; top with a small piece (about 15g) of Brie on each filling mound, leaving a 1/2-inch border.
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7
Brush the border of each round with a little beaten egg. Fold the dough over the filling to form a half-moon and press the edges closed with your fingers, then seal and crimp the edges with a fork. Use a small knife to cut one or two steam slits on top.
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8
Brush each hand pie all over with the remaining egg wash for a glossy finish. Arrange pies on the prepared sheet about 1 inch apart.
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9
Bake until the crust is golden and the filling is hot and bubbling, 18–25 minutes depending on your oven and dough thickness.
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10
Cool the hand pies on a rack for 5 minutes before serving. Serve warm with extra cranberry sauce or warmed gravy on the side.
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