Hand pies, or pasties as I know them, are part of the bedrock of Australian cuisine. Being half Australian, I grew up eating these by the handful, with plenty of curried ketchup on the side. My mom would bake dozens of these for dinner parties, always playing with the flavor profile. Cheese and spinach one night, beef with peas and carrots on another – super versatile and tasty, like antipodean empandas.

For Thanksgiving, I thought left overs could be a fantastic base for a hand pie, served with warmed up cranberry sauce. Enjoy!


 For 8 personal pies

1 package of puff pastry, thawed in the refrigerator

1 cup gravy

1 cup roasted turkey, chopped

1 cup roasted vegetables, yams, etc.

1 egg plus 1 teaspoon water

Cranberry sauce, to serve


Mix gravy, turkey, and vegetables in a small bowl. Sprinkle with a little salt and pepper to taste.

Gently roll the pastry on a floured surface, just to thin it out a bit. Cut each sheet sheet into 8 squares. Put 1/4 cup of the turkey mixture on a square.  Dip your finger into cold water and run it around the a 1/2 inch edge of all the sides. Fold over the puff pastry to form a triangle. Press gently with your fingers, then push the tines of a fork into the edges. Brush with egg wash. Cut vents in the top of the pie to let air escape.

Bake for 20-25 minutes, until puffy and golden brown. Serve with cranberry sauce.