Make the Dough: Prepare your pie dough in advance, ensuring it's well-chilled. Roll it out on a lightly floured surface to about 1/8-inch thick or thaw store-bought dough in the refrigerator.

Prepare the Filling: Combine cooked turkey and leftover vegetables in a skillet over medium heat, seasoning with salt, pepper, and herbs. Cook for 5-7 minutes until heated through. Let cool slightly.

Shape Hand Pies: Roll out chilled dough and cut into rectangles (3x4 inches). Place 2 tablespoons of filling on one half, brush edges with egg wash, fold over, and seal with a fork.

Trim Edges: Trim excess dough to ensure uniform size and appearance. Make small slits on top to allow steam to escape.

Bake: Preheat oven to 425°F (220°C). Arrange hand pies on a parchment-lined baking sheet, brush tops with egg wash, and bake for about 35 minutes or until golden brown.

Cool and Serve: Once baked, let hand pies cool for 5 minutes before serving warm, either solo or with a side salad.