Leftover Thanksgiving Wedge Pies – a delicious recipe with pastry, potatoes, turkey meat, cranberry sauce, egg, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2
Roll each pastry out onto a lightly flour work surface and cut each into quarters.
3
Spread about 2 tablespoons mashed potatoes onto 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.
4
Whisk egg and water together in a bowl. Brush egg mixture onto 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.
5
Bake in the preheated oven until golden brown, 15 to 20 minutes.
116
kcal
Calories
5
g
Fat
5
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Leftover Thanksgiving Wedge Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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