These savory hand pies from award-winning Italian chef Andrea Zanin (of Pie Corps in Brooklyn) are a full meal contained in a tidy, edible package. They’re a wonderful way to use up leftover Thanksgiving turkey, which is combined with tender eggplant and zucchini, fresh herbs, and provolone cheese, plus a splash of hot sauce for kick, but you can adapt the recipe to make use of whatever ingredients you have on hand; pretty much any combo of vegetables, proteins, herbs, and/or cheeses will be delicious mixed and mingled in a flaky pie pocket. Just keep the proportions of ingredients balanced, and don’t overfill the individual pies lest the seams fail to hold. Once you’ve got the hang of it, you can take your handy meals with you wherever you go, whether to work, on a hike, or even just to the dining room table.
NOTE: The chef has to guard some of his secrets, so he didn’t give us his pie dough recipe, but you can simply use your favorite pie crust here. If you’re in a hurry, you could even use store-bought dough, but if you want to try making it from scratch, get our all-butter Easy Pie Crust recipe, or our butter-and-shortening Flaky Pie Dough recipe.