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Turkey, Cranberry, and Jarlsberg Hand Pies

Turkey, Cranberry, and Jarlsberg Hand Pies
Yields 24
With nutty Jarlsberg cheese and a slightly sweet cranberry relish wrapped in a flaky crust, these little turkey pies are packed with so much flavor. A perfect snack, an easy make-ahead dinner, or a fantastic way to use holiday leftovers. If you don’t feel like making the crust from scratch, just pick up some store-bought refrigerated pie crust.
  1. 3 cups flour
  2. 1 cup shortening
  3. 1⁄2 teaspoon salt
  4. 1 large egg, beaten
  5. 5 tablespoons cold water
  6. 1 teaspoon vinegar
  1. 1 cup cooked turkey, shredded
  2. 1 cup grated Jarlsberg cheese
  3. 1/3 cup cranberry relish
  4. 1 egg, beaten
  5. 3 tablespoons milk
  6. Flour
  1. ► In a large mixing bowl, cut together flour, shortening, and salt until mixture resembles small peas.
  2. ► In a small bowl, lightly beat the egg, water, and vinegar together with a fork.
  3. ► Gradually add egg mixture to flour mixture, stirring just until moistened and soft dough forms.
  4. ► Divide dough into 2 disks. Wrap and refrigerate until ready to use.
  1. ► Preheat oven to 375°F. Line two sheet pans with parchment paper.
  2. ► In a small bowl, with a fork, combine turkey and Jarlsberg.
  3. ► Roll dough to 1/8″ thick. Using a 3-inch round cookie cutter or the rim of a glass, cut the dough. Recombine and roll out the discarded dough, then cut additional circles until you have approximately 48 circles. Place half of the rounds on baking sheets.
  4. ► Spread a small amount of cranberry relish onto 24 dough rounds, then top with the turkey and Jarlsberg mixture.
  5. ► Place remaining rounds on top, pressing to close, then use a fork dipped in flour to crimp around all edges. Using a paring knife, make a small slit in the top of each pie to allow steam to vent during cooking.
  6. ► Whisk together egg and milk in a small bowl. Brush onto the top of each hand pie using a pastry brush. Bake for about 15-20 minutes, until pies are golden-brown.
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