Mini Pot Pies With Leftover Stuffing

Two mini pot pies a fork and knife and a bowl with cranberry sauce at the back.

Mini Pot Pies With Leftover Stuffing

These mini pot pies are ready in minutes with thanksgiving favorites.

Course Appetizer, Main Course

Cuisine Greek, International

Prep Time 5

Cook Time 20

Servings

Calories 491kcal

Author by Jenny | The Greek Foodie

Equipment

Four mini round cocotte

Ingredients

1 cup leftover mashed potatoes
1 cup leftover greek turkey stuffing
½ cup turkey gravy
1 sheet puff pastry

Instructions

Add a tablespoon of gravy to the pot of the cocotte.
Fill up half of the cocotte with mashed potatoes. Add a teaspoon of gravy on top.
Fill up the rest of the cocotte with stuffing. If stuffing is too dry, add a teaspoon of gravy on top.
Cut a round piece a little bigger than the pot and cover it. Press with a fork on the edges to seal it. Make a cut with a sharp knife in the middle to let steam escape.
Beat the egg with one tablespoon of water. Brush top with egg wash.
Bake mini pies in a 385°F oven for 20 minutes or until the pastry has puffed up and has developed a nice golden color.

Notes

This recipe is just an example of how to do these mini pies. The specified amounts can change depending on your leftovers. You can also make it in a regular pie dish. Just follow the general rule of filling it in equal amounts of mashed potatoes and stuffing with a couple of tablespoons of gravy between layers. Cover with the puff pastry and bake until it is golden and all puffed up on top.

Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition