Day-After Pastries

A tasty handheld pie filled with your delicious Thanksgiving leftovers, sure to please family and friends the day after Thanksgiving.


  • 2 (11 oz.) boxes refrigerated pie crusts
  • 1 lb. cooked turkey breast, shredded
  • 2 cups leftover mashed potatoes
  • 1 cup leftover stuffing
  • ¼–⅓ cup leftover gravy, plus more for garnish
  • ⅓ cup leftover cranberry sauce
  • 1 egg, beaten
  • Salt and ground pepper, to taste


  1. Preheat oven to 400°F
  2. Place turkey, mashed potatoes, stuffing and cranberry sauce in a large bowl, then pour ¼ cup gravy over and mix well. Salt and pepper to taste.
  3. Roll out one sheet pie dough and cut out 4–5 circles of dough. Place ½–1 cup filling in center of dough, then bring one side of dough over to the other and crimp and seal edges.
  4. Transfer pastries to a large baking sheet and brush tops with egg wash.
  5. Place in oven and bake for 22–25 minutes, or until pastry is golden brown.
  6. Serve hot from the oven, topped with warm leftover gravy.

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As Seen On...

How to make a proper omelette

ST. LOUIS, MO- Chef Larry Gerstein is owner of Championship Catering. He joins KPLR anchor Dan Gray to show him how to make a proper omelette.

Posted 12:50 pm, June 1, 2016, by Staff Writer, Updated at 02:21pm, June 1, 2016.

As Seen On...

How cooking with herbs and spices improves your dishes

ST. LOUIS, MO (KTVI) – Chef Larry Gerstein of Championship Catering visits to teach how cooking with spices and herbs can improve any dish.

His favorite herbs include rosemary, chives, cilantro, and dill, and shares his secret to easy cooking, which is buying herbs!

Gerstein uses spices and herbs to add flavor and to garnish the dish.

Posted 12:08 pm, June 1, 2016, by Tess Hill, Updated at 12:07pm, June 1, 2016.

As Heard On...
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Chef Larry G
As Heard On...
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Chef Larry G
A Message From Mike Shannon, St. Louis Cardinals Radio Sportscaster and former Major League Baseball player!
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Mike Shannon