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Nutrition Facts
Serving Size 120 g
(Approx. 9 Servings)
Amount Per Serving
Calories 350 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 6 g 30%
Trans Fat 4.0 g
Cholesterol 35 mg 12%
Sodium 310 mg 13%
Total Carbohydrate 29 g 10%
Dietary Fiber 1 g 4%
Sugars 5 g
Protein 10 g
Vitamin A 2% Iron 10%
Vitamin C 2% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Thanksgiving Leftover Hand Pies
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
9  People


Recipe makes 9 Servings

3/4 cup(s) Pepperidge Farm Herb Season Stuffing, prepared
3/4 cup(s) turkey, chopped
1/2 cup(s) whole berry cranberry sauce
2 Tbsp gravy
1/3 cup(s) green beans, chopped and cooked
2 Tbsp all-purpose flour
1 box Pepperidge Farm Puff Pastry Sheets (17.3 OZ), thawed
1 egg
1 Tbsp water
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Heat oven to 400°F.
Stir stuffing, turkey, 1/4 cup cranberry sauce, gravy and vegetables in a medium bowl.
Sprinkle flour on work surface.
Unfold 1 pastry sheet on the work surface and lightly roll to remove marks.
Cut pastry sheet into 3 (about 3-inch wide) strips.
Cut each strip crosswise into 3 (about 3-inch) squares. Repeat with the remaining pastry sheet, making 18 pastry squares in all.
Beat egg and water in a small bowl with a fork.
Brush edges of 9 pastry squares with egg wash and spoon about 1 teaspoon of remaining cranberry sauce in the center of each.
Top each with about 2 tablespoons of stuffing mixture.
Top with remaining pastry squares, stretching slightly to cover the filling and crimp edge of the top and bottom pastries together with a fork to seal.
Place filled pastries onto a backing sheet.
Using a sharp knife, make 3 small cuts on top of each pastry to vent. Brush with egg wash.
Bake 20 minutes or until pastries are golden brown.
Serve with additional gravy or cranberry sauce.


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