Here's something you can do with leftover cranberry sauce.
- 1 stick cold butter
- 1 cup flour
- 1/2 tsp kosher salt
- 2 tbsp ice-cold water
- 1/3 cup cranberry sauce
- 1 egg
Cut the butter, flour, and salt with a pastry cutter until well-incorporated. (Or put the butter, flour, and salt into a food processor and process just until combined.)
Slowly drizzle in the water. Right when the dough comes together, form it into a ball.
Turn it out onto a lightly floured work surface. Shape into 4 flat disks.
Place in a food storage container and refrigerate for 30 minutes before rolling out.
Preheat the oven to 350º.
Roll out a disk. Place a heaping tablespoon of sauce in the center. Fold over and crimp the edges with a fork. Prick it on top.
Repeat three more times. If you have a little dough left, make a tiny 5th pie. Place the pies on a parchment-lined baking sheet.
Beat the egg with a little water to create an egg wash. Brush the top of each pie.
Bake for 30 minutes or until the edges turn golden.
Serve warm the way my mom likes it.