Have the Savory Variation of the All-Butter Pie Crust Dough waiting in your fridge. It should be divided into two wrapped portions.
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.
Divide each chilled dough portion into 8 equal pieces (total of 16 pieces.) Keep 8 pieces on your work table; have the rest wrapped and waiting in the fridge.
Roll out each portion into a 6-inch circle. (Add more flour underneath if needed to keep the dough from sticking to the work surface.)
Add the filling
Begin layering in the filling: keep the leftovers in the center of the circle and leave the edges clear. Place 2 tablespoons of the mashed potato on each circle, and flatten the potato out.
Top this with 2 teaspoons of the gravy. Lay 2 ounces of turkey over the top of the gravy.
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-inch circles.
Drape one over the top of each filled dough circle.
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 baking sheet and refrigerate the pies for 30 minutes.
Bake the pies
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. Firmly crimp down the edges one more time with your fingers. Use a sharp knife to cut a couple small slits in the tops of the pies.
In a small dish beat the egg with 2 tablespoons of water. Brush the pies with this egg wash and then sprinkle the flake or coarse salt over the tops.
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 wrapped in foil and reheated in a 300° F oven for 30 minutes.
As you fill the pies, keep the fillings away from the edges. This will make it easier to fold and crimp the pies closed.
The gravy is layered over the mashed potatoes so that the bottom crust can brown and not get soggy from gravy seeping through.
Swap out one of these leftovers for a favorite of yours: maybe some green beans, chopped, roasted Brussels sprouts or a spoonful of sweet potatoes. Just be sure the fillings are not too wet.
Don't skip chilling the pockets before baking them: the rest in the fridge helps give you the best and most flaky pie crust once the pies are baked.