Roll out your pie dough on a floured surface to about 1/8-inch thickness and cut into 3x4-inch rectangles.

In a large skillet, combine leftover turkey, diced parsnips, carrots, and potatoes over medium heat and cook for 5-7 minutes until tender.

Spoon a generous amount of turkey filling into the center of one rectangle of dough and brush edges with egg wash.

Place another rectangle of dough over and press edges together to seal.

Trim excess dough and crimp edges with a fork to secure the filling inside.

Preheat your oven to 425°F (220°C), line a baking sheet with parchment paper, and arrange hand pies on it.

Brush the tops of the pies with remaining egg wash and bake for 35 minutes until golden brown.

Cool for about 5 minutes before serving with cranberry sauce or salad.