Pasties, empanadas, pocket pies, Hot Pockets: Across the globe, people make little pouches of dough with savory meat fillings. Portable, handheld, and perfect for snacking, these little bundles of joy are a great way to use up leftover meat.
In the English-speaking world, Cornish pasties are the prototypical savory handheld pie. Originating as a portable meal perfect for the hardworking coal miners of Cornwall, they consist of pie dough wrapped around a meat-and-vegetable filling. While traditionally the meat goes in raw and cooks while the pasty bakes, you can also totally make a pre-cooked meat and veg mixture out of leftover chicken to put inside your pastry dough.
Empanadas are the Spanish/Latin American answer to pasties, and, unlike their Cornish cousins, the meat filling for them is generally pre-cooked. That cheater tinga recipe we mentioned up above would make a great filling, or you could dice up leftover chicken and use it for this green chile chicken empanada recipe.