1/2cupvegetable shortening, very cold or from freezer
1cupleftover mashed potatoes
1/3cupleftover turkey or chicken gravy
16ouncesleftover cooked turkey, light or dark meat as you prefer
1/3cupcranberry sauce or cranberry jelly
Flake salt, such as Maldons
In a large bowl whisk together the flour and salt. Slice the cold butter into small cubes, add them to the bowl and toss them with the flour. Slice the very cold shortening into small cubes and add these to the bowl as well, tossing them into the flour.
Add 4 tablespoons of the ice water to the flour mixture and use a large spoon to combine. Add more ice water in 1 tablespoon at a time, stirring after every addition, until the dough is moist enough to hold together when you squeeze some in your hand.
Turn the dough out onto a lightly floured surface and knead it together 4 or 5 times, just until it becomes smooth. Divide the dough in half, flatten them into disks and wrap them in plastic. Refrigerate the dough for 2 hours or ideally overnight.
Have all of the filling ingredients ready on your work table, and lightly flour the area where you will roll out the dough. Line a large baking sheet with parchment paper and have it ready in the fridge.
Divide each chilled dough disks into 8 equal portions for a total of 16 portions. Keep 8 portions on your work table and place the rest back into the fridge. Roll out each portion into a 6" circle. (Add more flour underneath if need be to keep the dough from sticking to the work surface.) Keeping all of the filling ingredients in the center and leaving the edges clear, begin layering in the filing: on each of the dough circles place 2 tablespoons of the mashed potato onto the circle, and flatten the potato out. Top this with 2 teaspoons of the gravy. Place 1 ounce of turkey over the top of the gravy and potatoes. Add 1 tablespoon of stuffing on top of the turkey. Finally, place 2 teaspoons of cranberry sauce on top of this.
Take the remaining 8 portions of dough out of the fridge and roll them into 6" circles. Drape one over the top of each of the filled dough circles. Pinch the edges of the top and bottom crusts together and roll them under once, twice if there is enough dough to do so. Do this all the way around on each hand pie. Crimp the edges firmly with floured fingers. Place the hand pies on the prepared sheet in the fridge. Repeat these steps with the rest of the dough portions and filling to create a total of 8 hand pies. Refrigerate the pies for at least 30 minutes.
Preheat the oven to 400°F. Move a rack in the oven to the position just below the middle.
Remove the baking sheet with the pies from the fridge. Crimp/pinch down the edges one more time with your fingers or the tines of a fork. Cut a couple small slits in the tops of the pies to vent. In a small dish beat the egg with 1 tablespoon of water. Brush the pie tops with the beaten egg and then sprinkle them with flake salt. Bake the pies for 30 minutes until they are golden brown all over.
Serve the pies immediately or allow them to cool a bit and then store them covered in the fridge. The pies can be reheated in a 300° F oven for 30 minutes.