1 1/2 cups (375 ml) cooked turkey, finely chopped
1/4 cup (60 ml) leftover turkey gravy
1/4 cup (60 ml) leftover succotash, corn, or other
finely chopped cooked vegetables
2 (9-inch) (23 cm) pie crusts
Combine the turkey, gravy, and vegetables in a bowl, stirring to combine.
Cut the pie crusts into 3-inch (8 cm) rounds. Place about a tablespoon (15 ml) of the filling in the center of each pastry round. Fold the pastry over the filling to form a semi-circle and crimp the edges. Place on a lightly greased baking sheet and bake in a preheated 400 degree F (200 degree C) oven until golden brown, about 10 minutes.
Serves 8 to 12 as an hors d'oeuvre, or 4 to 6 as a first course.