Description
These Cranberry Hand Pies made with leftover cranberry sauce are a delightful pastry filled with a sweet-tart burst of flavor, wrapped in a buttery crust. Perfect for a cozy brunch or festive gatherings.
Ingredients
- Pie Dough Sheets (2 sheets, 10×12 inches each)
- Leftover Cranberry Sauce (¾ cup)
- Egg (1, beaten)
- Granulated Sugar (2 tablespoons)
Instructions
- Preheat oven to 375°F (190°C).
- Roll out pie dough and cut 10 to 12 circles using a 3.5-inch cutter.
- Brush the edges of each circle with beaten egg.
- Place 1 tablespoon of cranberry sauce on each circle.
- Cover with another dough circle and crimp edges with a fork.
- Cut slits in the top for steam to escape.
- Chill pie on baking sheet for 15-20 minutes.
- Bake for 20-25 minutes until golden brown.
Notes
For a gluten-free option, use alternative pie crusts.
Make ahead by freezing unbaked pies for up to 3 months, baking directly from the freezer.
Nutrition
- Serving Size: 1 hand pie
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg