leftover Thanksgiving dinner hand pies

paleo hand pies

Here we are, right on the very edge of Thanksgiving 2020. Most of us will be hosting smaller crowds this year, which means MORE LEFTOVERS to enjoy! Might I suggest making these leftover dinner hand pies more than once!

There are so many variations for the filling on these leftover dinner hand pies. For example, we filled these with a little dollop of leftover mashed potatoes, a little dollop of gravy and turkey. Yours might include some cranberry sauce if that sounds good to you. Maybe you have some leftover stuffing, sub that in for the mashed potateos, so yummy.

To make these leftover dinner hand pies, you will need to make a double crust of our PIE CRUST recipe. Or, did you hear the news? You can now buy our PIE CRUST as a mix from LEGIT BREAD COMPANY! You can check out all the details over on our PIE CRUST MIX page. We are beyond excited!

pie crust mix

For ease, you can make a pattern for each hand pie crust or you can free hand them with a ruler. To get maximum filling capacity, I suggest making at least a 4.25″ square. A double crust recipe will give you enough to get 6 bottoms and 6 tops. With the little that is leftover you can add embelishments if you so choose. Be creative and have fun.

paleo hand pies

These do take a little prep work but having an adventure in the kitchen is so fun! They’re a different spin on enjoying Thanksgiving dinner for a few days after. They also warm up great in the ol’ Air Fryer!

These are so tasty and also freeze well. Enjoy!!!

A few of our other favorite recipes:

Links to our favorite items used in this recipe:

Thanksgiving dinner hand pies

Recipe by MichelleCourse: dinnerCuisine: AmericanDifficulty: moderate
hand pies


Prep time


Cooking time



paleo pop tarts extrodiare


  • double recipe of our PIE CRUST

  • 2 tsp finely chopped rosemary & thyme (opt)

  • filling
  • approximately 1 cup of dinner leftovers

  • egg, whisked for egg wash

  • Redmond Real Salt Kosher salt


  • Prepare pie crusts as instructed, adding fresh herbs to the dry ingredients if using. Divide in half. Place in a bowl, cover with plastic and set aside. Pre-heat oven to 400° and line baking sheet with parchment paper or liner.
  • Deside on your dinner leftover filling ingredients, set aside.
  • Remove one half of the dough, leave the other covered in the bowl. You’ll be making 6 “bottoms” measuring approximately 4.25″ x 4.25″ each. Roll out to about ¼“ thick and using a ruler or your paper template, cut out your bottoms, re-rolling dough as needed. Place them on your prepared baking sheet evenly spaced.
  • Using a pastry brush, egg wash each of the “bottoms” and spoon approximately 2’ish tblsp of filling in the center. Don’t over fill!
  • Using the remaining half of dough, roll out the same as you did for the bottoms. Lay carefully over the filling. Gently press all edges to seal and then finish using the tines of a fork. Decorate tops if desidred. Using a small knife, cut several slits in the top to allow for steam while baking.
  • Place in the oven and bake for 10 minutes. Remove and brush each top with remaining egg wash, sprinkle with kosher salt and place back in the oven. Continue baking until golden brown. Approximately 15-20 minutes. If not using the egg wash, bake for 20-25 minutes or until golden brown. Remove from the oven and place on a cooling rack.
  • Enjoy and store any leftovers in the fridge for up to 4-5 days.


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