Easter is just around the corner, and it’ll be a toss up for cooking a turkey or a ham in most houses. If you’re cooking turkey though (and maybe this will be the push you needed, even if you *just* had turkey for Christmas), here is a super easy way to use up those leftovers.
You don’t have to use leftovers though. You could just saute a cubed chicken breast and make these babies whenever you feel like it.
Last week I made a turkey because I know my mom is making roasts for Easter, and I needed my quarterly turkey fix (no lie, I usually have three of them in the freezer at any given time). I also made some creamed spinach for Bo, and had a bunch of baby spinach leaves left over. Add in a few slices of brie cheese, some cranberry sauce, gravy, and some walnuts for texture, and I was really on to something.
This is my go-to pie crust. It makes a double crust pie though, which is twice what you need for 4 pocket pies, so just half it. The lemon meringue pie on that page is pretty badass too. Just saying.
- Preheat your oven to 425ºF with a rack in the middle position, and line a baking sheet with parchment paper.
- Roll your pie crust out to ¼" thick. Cut four 4" circles (bottoms), and four 4½" circles (tops) from the pastry.
- Place the 4" bottoms on your lined baking sheet.
- In order: Spread 1 tbsp of cranberry sauce on center of a pie crust, leaving a ½" border around the edges. Top with 1 tbsp of chopped spinach leaves, ¼ of the turkey, 1 tbsp of gravy, 1 tsp of chopped walnuts, and 1 slice of brie. Repeat with the remaining 3 pie crusts.
- Top with the 4½" circles, pinching the two edges together. Use a fork to crimp the edges to ensure nothing leaks out. Cut a small slit in the top of each pie, then brush with the egg wash.
- Bake for 20 minutes, until lightly browned. Enjoy warm
Disclosure: This post is created in partnership with Tre Stelle cheeses. All opinions and recipes are my own, and items used are those that I have selected and typically use.