Thanksgiving Pie | frites & fries

It’s Sunday and there’s a good chance that you’re still eating leftover Thanksgiving food. You know what you can do with the leftovers though? Put all of it in a pie.

A savory dinner pie I lovingly call “Thanksgiving Pie.” It might be a complete carb bomb but you know what? It’s tasty.

This pie uses a lot of the ingredients typically leftover from Thanksgiving like turkey, mashed potatoes, and mixed vegetables (I used leftover peas, carrots, beans and corn for my mixed vegetable concoction). The whole process for takes less than 30 minutes from start to finish.

For four 5” pie tins:

  • 2 c. leftover mashed potatoes
  • 1 c. leftover turkey, shredded
  • 1 c. mixed vegetables, cooked/steamed
  • 1 garlic clove, minced
  • salt, to taste
  • pepper, to taste
  • 1 sheet of puff pastry, thawed
  • 1 egg, beaten (for the egg wash)

Preheat the oven to 400F. Shred your cold, leftover Thanksgiving turkey by tearing the meat. In a mixing bowl, combine the turkey (seitan would be great if you’re vegetarian), vegetables, mashed potatoes and garlic. Salt and pepper if necessary, especially if your mashed potatoes are plain (mine were extra garlicky and cheesy so salting wasn’t necessary). Divide the mixture between the four 5” pie tins. Spread one sheet of puff pastry and cut four circles (approximately 5”-6” in diameter) and roll-out the dough a little with a small pastry pin so there’s about an extra centimeter in diameter. Transfer each of the pastry circles to the tops of the filled pie tins and press down the edges with a fork in order to seal the pie. Brush the mini pies with the beaten egg so it browns nicely in the oven. 

Bake for about 15 minutes or until the pastry is golden brown. Let it cool for about 5 minutes before serving.

If I felt enthusiastic about potentially making an appearance in This Is Why You’re Fat, I would pour leftover gravy onto the pies.

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