Turkey and Cranberry Hand Pies

Steps

1. Preheat the oven to 375°F. Roll out the pastry on a lightly floured surface until ⅛-inch thick. Cut each sheet of dough into 9 (3-inch) squares. Cut Brie into 9 slices.
2. Divide the turkey between half the squares. Top each with 1 slice Brie and 1 tbsp cranberry sauce. In a bowl, whisk the egg and brush around the edges of the topped squares. Place remaining dough squares over topped squares and press the edges together with a fork to seal.
3. Place pies on a parchment-lined baking sheet. Brush the tops with any remaining egg, then prick tops with a fork. Bake for 20 min., until golden brown.

Sunday prep steps:

1. Roll out the pastry on a lightly floured surface until ⅛-inch thick. Cut each sheet of dough into nine 3-inch squares. Cut Brie into 9 slices.
2. Divide the turkey between half the squares. Top with 1 slice Brie and 1 tbsp cranberry sauce.
3. In a bowl, whisk the egg and brush around the edges of the topped squares. Place remaining dough squares over topped squares and press the edges together with a fork to seal.

Night before serving:

1. Thaw hand pies in refrigerator.

20 min. before serving:

1. Preheat oven to 375°F. Remove plastic wrap from baking sheet. Prick tops with a fork and brush with beaten egg. Bake 20 min., until golden brown.