Tuck your Thanksgiving leftovers into a buttery pie crust pocket that's perfect for dipping into cranberry sauce. These handpies are bursting at the seams with turkey, mashed potatoes, stuffing, and veggies that kids can help stir together. Pop them in the oven and they'll be golden brown and steaming hot in under 20 minutes!

To make the pie crust

1. In a stand mixer, combine flour, salt, and sugar. Whisk egg, water, and vinegar in a small bowl and add to the mixer. Add in butter and mix until a ball of dough is formed. Cover with a clean kitchen towel and place in the fridge for 30 minutes.

To make the filling

1. In a large bowl, mix leftover turkey, mashed potatoes, cream of chicken, and milk until smooth. Fold in stuffing, frozen peas, and carrots until a sticky mixture has formed. This is a great step for little hands to help with!

To assemble

1. Preheat oven to 375F. Take pie crust out of the refrigerator and separate dough into thirds. Roll out into 1/4-inch thick sheets.
2. Cut out 6-inch round sheets with a circle cutter. This should yield about 8-10 pies. Kids can help roll out the dough if it's not too firm.
3. Place about 3/4 cup of filling in the center of each dough circle and fold crust over to make a hand pie. Use a fork to press down and seal the ends. Cut slits into the top of the pies so the steam can escape.
4. Whisk egg with water to make an egg wash and brush onto the top of each pie. Sprinkle kosher salt over the top of each pie to season.
5. Bake for 15-20 minutes, or until hand pies are golden brown. Enjoy!