These Cranberry Hand Pies are a deliciously easy way to use up all that leftover Cranberry Sauce!
Thanksgiving is just around the corner. We’ve got a big trip coming up and I’ll be back home just in time to start preparing to host Thanksgiving dinner at our house- for 20 plus people! I’m starting to feel just a little bit stressed just thinking about everything that needs to get done before then. (It doesn’t help that hubby decided our master closet needed to be repainted, and has pulled everything out of the master closet; which somehow caused the rest of the house to explode too!) Luckily, I have my Mom and Dad right next door to help out with all the cooking and entertaining.
With so many people over for Thanksgiving, we usually polish off most of the leftovers by the second day. By the time everyone leaves, the only thing left is a few spoonfuls of green bean casserole, the extra package of rolls in the pantry we forgot to cook and the cranberry jelly.
We never eat all the cranberry jelly- anyone else have this problem? (Though, when I make this cranberry relish recipe, there’s never any leftovers- mainly because I’m the one who eats it all!) I don’t want to waste food, so I’m always trying to come up with creative ways to use up leftovers. (Like leftover meatloaf.) The yummiest way I’ve found to use the leftover cranberry jelly is as a filling for these tasty little hand pies.
The best part is, since the hand pies are made with store bought puff pastry sheets, they can be put together in a flash…
Trust me- you can never go wrong with puff pastry!
Cranberry Hand Pies
- One sheet puff pastry, thawed
- 1/4 cup shredded cheddar cheese
- leftover cranberry sauce (about 1/3 cup)
- 1 to 2 tbs sugar ( I used Turbinado sugar)
- One egg beaten
6. Brush pastry top with beaten egg and sprinkle with sugar.
7. Bake until golden and cooked through. (About 20 minutes.)
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