Thanksgiving Leftover Pies

The best part of Thanksgiving dinner might be what happens the day after. These leftover pies layer everything you already made into neat, hand-held packages that reheat beautifully and taste even better the second time around.

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Ingredients

• Puff pastry sheets, thawed
• Leftover stuffing
• Leftover mashed potatoes
• Leftover sweet potatoes
• Turkey, shredded or diced
• Cranberry sauce
• 1 egg, for egg wash

Instructions

1. Preheat the oven to 375°F. Grease a muffin tin lightly or line with parchment.
2. Lay a sheet of puff pastry over the muffin tin, gently pressing it into the wells.
3. Add a scoop of stuffing to each well.
4. Top with mashed potatoes, followed by sweet potatoes.
5. Add turkey and a dollop of cranberry sauce to finish.
6. Place a second sheet of puff pastry over the tin. Cut in half lengthwise, then make two more cuts across to create squares. Fold the edges down over each pie, pressing to seal.
7. Brush the tops with beaten egg for a golden-brown shine.
8. Bake for 25 minutes, until the pastry is puffed and golden.
9. Freezer option: assemble the pies and freeze them raw, then bake straight from frozen at 375°F for 30 to 35 minutes.

One more reason to cook too much on purpose.