Step 1

In a bowl, mix together the cooked turkey, cheese, cranberry sauce, dressing, parsley and carrot. Set aside.

Step 2

Place puff pastry on a baking sheet or board. Invert a 5-inch bowl over top to create your outline of each hand pie (gently press down). Then, cut out (scissors are great for cutting out the circles). For each roll of puff pastry, you should get 4 (5-inch) rounds. Note: You can discard the excess puff pastry or use for something else.

Step 3

Line a baking sheet with parchment paper. Place rounds of puff pastry on there (you may need to use two baking sheets). Preheat oven to 375 degrees Fahrenheit.

Step 4

Whisk egg in a bowl and brush around the circumference (outer edge of each puff pastry circle).

Step 5

Distribute the turkey filling in the centre of each puff pastry circle (don't fill to the edge; leave some space). You want enough filling in there, but not too much that you can't close/seal over.Note: If you have any leftover filling after filling your hand pies, pan fry up and enjoy with an egg. So yummy!

Step 6

Fold over puff pastry, pressing the outer edges with a fork to seal. You can gently press over top (with your hand) to spread out the filling inside.

Step 7

Cut 3 slits in top of each puff pastry circle and brush with egg wash. Sprinkle with sesame seeds. I like to place in the fridge for about 10 minutes so the puff pastry gets a little cold again.

Step 8

Bake for about 22 to 24 minutes or until golden brown, crispy and heated through. Allow to cool a few minutes before serving. These are delicious served with gravy (if desired). Enjoy!