refrigerated pie crusts (two 9" crusts) 1 package
mashed potatoes ½ cup
Hidden Valley® Original Ranch® Dips Mix 2 teaspoons
Leftover Cooked Turkey, Finely Chopped ⅓ cup
egg, beaten with a little water 1
Preheat oven to 400°F. Unroll each pie crust on a lightly floured surface and cut out a
total of 14–16 rounds (7–8 from each pie crust) using a 3" cookie cutter,
and place half of the rounds on a parchment-lined cookie sheet.
In a small bowl mix together mashed potatoes and the Dips Mix. Divide mashed
potato and turkey into the centers of the pie crust rounds, making sure you
leave ¼-inch around the outer edge clean.
Make the remaining pie crusts slightly bigger (so they will fit over the filling)
by pressing down with your fingers, then wet the edges of the filled pie round.
Place the top pie rounds over the filling and press down to seal with a fork.
Brush the tops with egg wash, and poke 1 or 2 slits on the top of each pie. Bake for about 20 minutes or until golden brown and serve warm with your favorite Ranch dressing, for dipping.
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