Ingredients

• 2 ½ cups Organic Unbleached White All-Purpose Flour (320 g)
• 1 tsp Salt
• 1 cup Butter, chilled and cubed (227 g)
• ½–⅔ cup Ice Cold Water

• 1 Egg
• Pinch of Salt
• 2 tsp Water

• 1 cup leftover Stuffing
• 1 cup leftover Turkey, chopped or shredded
• About ¼ cup Cranberry Sauce

• Gravy
• Cranberry Sauce

Instructions

1. In a large bowl, whisk together flour and salt. Using a pastry blender or your fingers, cut in butter until the mixture resembles coarse crumbs. Drizzle in water, 1 tablespoon at a time, mixing just until the dough begins to come together and no dry bits remain. 

2. Transfer dough to a lightly floured surface. Shape into a square and roll into a rectangle, roughly 8 x 14 inches. Cut in half to make two 8 x 7-inch rectangles. Stack them, then gently roll into a 9 x 9-inch square. Wrap in plastic and refrigerate for at least 1 hour or up to overnight. 

3. On a lightly floured surface, roll dough into a 17 x 17-inch square about ⅛-inch thick. Cut into nine 5 x 5-inch squares, trimming edges as needed. Gather and reroll scraps to make another square, if desired. 

4. Transfer squares to a parchment-lined baking sheet, layering with parchment if needed. Chill for at least 20 minutes. 

1. Preheat oven to 400°F. Make the egg wash: whisk together egg, salt and water. 

2. In a small bowl, toss together the stuffing and turkey. Spoon about 2 teaspoons cranberry sauce into the center of each dough square, then top with a generous 2 tablespoons of the stuffing-turkey mixture. 

3. Fold all four corners of each square toward the center and press gently to seal. Arrange on a parchment-lined baking sheet and brush the tops with egg wash. 

4. Bake for 25–35 minutes, or until the crust is golden brown all over. Serve warm with gravy and extra cranberry sauce. 

1. Feel free to use any combination of leftovers, such as mashed potatoes, green beans or sweet potatoes. You'll need roughly 2 cups of filling total. 

2. We recommend mixing turkey and stuffing together, but layer soft ingredients like mashed potatoes separately for best results. 

3. Dough squares can be made up to a month in advance and stored tightly wrapped in the freezer. Transfer to the fridge the night before using, or let them thaw at room temperature until just pliable. 

4. Assembled, unbaked pies can also be frozen for up to a month and baked later—just add about 5 extra minutes to the bake time.