One of my favorite parts of Thanksgiving–aside from pie, obvi–are the leftovers. There’s just something about eating leftover stuffing in your pajamas that makes it taste 10x better.

Traditionally, a Thanksgiving leftover sandwich is a fan favorite, but I’m here to push the boundaries.

Which is why I bring you: Thanksgiving Leftover Mini Pies.

It’s everything you love about turkey day leftovers wrapped in warm pie crust. There’s nothing better.

Dough-licious.

And what makes this really easy–I used leftover pie dough from making all the pies. So I basically rolled out of bed and make these half-asleep.

I’m giving you instructions, but it’s as simple as you think. Pull out all your leftovers from yesterday and stick them in some pie crust.

Cheers to fat pants and full bellies, round 2.

Thanksgiving Leftover Mini Pies

Ingredients

All your Thanksgiving leftovers. Here’s what I used:
Turkey
Candied Sweet Potatoes
Stuffing
Cranberry Sauce
Shredded Cheddar Cheese
1 egg, for egg wash

Directions

Assemble the pies: Preheat the oven to 375 degrees. Roll out your leftover dough. Using a mini pie tool (biscuit cutter or a circular bowl work well too), cut circles in the dough. On one half, add a bit of all the leftovers you have. I used about 1 tbsp of each ingredient per pie. Top with a sprinkle of your favorite cheese. Fold the dough in half over your filling and crimp the edges using a fork. Cut a few slits on top with a sharp knife. Place mini pies in the refrigerator for 5-10 minutes before baking.

Bake the pies: Make an egg wash by whisking 1 egg, 1 tsp of water, and 1 tsp of salt. Brush over top the pies, and sprinkle with salt and pepper. Cook for 25-30 minutes or until golden brown. Enjoy!