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Makes: 8 pies
start to finish: about 2 hours
From Edible Seattle November/December 2010
Made with a double batch of Edible’s All-Butter Pie Crust, these little savory turnovers, filled with turkey, mashed potatoes, and gravy, are reason to roast a turkey in and of themselves. Serve them with leftover cranberry sauce for dipping.
Crust
2 1/2 cups all-purpose flour
1/4 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into 1” pieces, and chilled again
8 to 10 tablespoons ice cold water, chilled in fridge
Filling
1 cup leftover mashed potatoes
2 cups finely chopped leftover turkey
1/3 cup leftover gravy
Salt and freshly ground pepper
Final Pie
Whole milk, for brushing crust
Salt, pepper, and chopped thyme, for crust (optional)
Cranberry sauce (optional)
Blend the flour and salt in a medium mixing bowl. Sprinkle chilled butter cubes into the flour and press into the dry ingredients with your fingertips, blending together until the mix looks like damp sand. Ideally, no lumps of butter any bigger than a pea will remain, nor will you have any dry flour lurking in the bottom of the bowl. (You can also make the crust in a food processor, if you prefer.)
Transfer the dough to a large piece of waxed paper, and pat into a 6” block. Wrap the dough in the paper and refrigerate 1 hour.
Meanwhile, make the filling: Blend the filling ingredients in a mixing bowl, and season to taste.
Line two baking sheets with parchment paper and set aside.
Take the dough out of the fridge and allow it to sit on the counter for a few minutes, until soft enough to roll. Using a floured rolling pin, roll the dough out on a lightly floured surface to a roughly 15” square. Trim the edges to make as close to a perfect square as possible. Cut the dough into 4 equal smaller squares, then cut each square diagonally into 2 triangles. Brush the edges of each triangle with milk, then place about 1/4 cup filling on each. Working with one at a time, fold each triangle over the filling to make a smaller triangle. Transfer to a baking sheet, and press all three edges with the tines of a fork to seal closed. (Wipe away any mashed potatoes that may escape.) Repeat with the remaining dough and filling, then freeze the pies for 30 minutes, or up to overnight—the goal is to put the crust into the oven completely frozen.
Preheat the oven to 375 degrees, and arrange racks in the upper and lower thirds of the oven. Brush the pies with milk, then sprinkle with salt, pepper, and chopped thyme, if desired.
Bake for 30 to 40 minutes, until golden brown. Let cool 5 minutes, then serve hot, with cranberry sauce for dipping.
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