Oh, I can’t wait to share this Leftover Turkey Hand Pies Recipe with you! This recipe is a total lifesaver when you’ve got turkey hanging around after a big holiday or family dinner. I’ve found it transforms those leftovers into something exciting, warm, and flaky—basically, little pockets of turkey magic that everyone goes crazy for.
What makes these hand pies a winner, in my opinion, is how versatile and practical they are. You can whip them up quickly, freeze extras, and enjoy homemade comfort food without the fuss of starting from scratch. Trust me, once you try this Leftover Turkey Hand Pies Recipe, it’ll be your go-to for turning turkey leftovers into a new family favorite.
Why You’ll Love This Recipe
- Uses Up Leftover Turkey: No need to waste that extra turkey — these hand pies turn leftovers into a delicious new meal.
- Flaky Puff Pastry Crust: The golden, crispy crust is so satisfying and seriously elevates the filling.
- Perfect for Any Occasion: Great for casual lunches, snack time, or even as party appetizers.
- Easy to Customize: You can tweak the veggies and seasonings to match your family’s taste easily.
Ingredients You’ll Need
The ingredients for this Leftover Turkey Hand Pies Recipe come together harmoniously to create a savory, creamy filling hugged by the lightest puff pastry crust. Most are pantry staples, and you probably have many on hand after your holiday meal.
- Unsalted butter: For sautéing veggies and adding richness without extra salt.
- Celery: Adds a nice crunch and subtle earthiness; fresh is best.
- Carrot: Sweetness and color — diced small so they cook evenly.
- Yellow onion: The base flavor that ties everything together.
- Garlic: Just enough to boost the aroma without overpowering.
- All-purpose flour: A thickener for the creamy turkey filling.
- Chicken broth: Adds savory depth to the sauce.
- Milk: For creamy texture without heaviness.
- Dried thyme: One of my favorite herbs for turkey dishes — fragrant and warm.
- Kosher salt: To season perfectly.
- Black pepper: Adds gentle heat.
- Frozen peas: Sweet pops of green that cook quickly.
- Cooked, diced turkey: The star of the show — make sure it’s shredded or diced for easy filling.
- Puff pastry: Store-bought sheets make this so much easier and flaky every time.
- Large egg: For the egg wash that gives the hand pies a golden finish.
- Water: To mix with the egg wash for easier brushing.
- Fresh thyme and parsley: For garnish and a burst of fresh herb flavor.
Variations
I love that this Leftover Turkey Hand Pies Recipe easily lends itself to different tweaks. Whether you want to make it vegetarian, add a little spice, or use seasonal veggies, it’s super adaptable — and I encourage you to make it your own!
- Spicy Kick: Once, I added a pinch of cayenne pepper and some chopped jalapeños — it gave the pies a lovely warming spice that my family adored.
- Vegetarian Version: Skip the turkey and add mushrooms or roasted butternut squash for a hearty meatless alternative.
- Herb Swap: Fresh rosemary or sage work beautifully if you want to change up the herb profile.
- Cheesy Upgrade: Mixing in shredded sharp cheddar with the filling adds a gooey, comforting touch.
How to Make Leftover Turkey Hand Pies Recipe
Step 1: Sauté the Veggies to Build Flavor
Start by melting butter in a medium saucepan over medium heat. Toss in your diced onion, celery, and carrot. The key here is to sauté gently until the veggies are softened but not browned — about 5-7 minutes. This step layers in flavor and softens the veggies so they meld nicely with the filling.
Step 2: Add Garlic and Make Your Roux
Stir in the minced garlic and cook just until fragrant, which only takes about a minute. Then sprinkle in the flour, stirring constantly to avoid lumps — you’re basically making a roux here. This will thicken the sauce perfectly.
Step 3: Pour in Liquids and Season
Slowly whisk in the chicken broth and milk along with the dried thyme, kosher salt, and black pepper. Keep stirring as it comes to a gentle boil. After about two minutes, your sauce will thicken into a luscious, creamy base.
Step 4: Stir in Peas and Turkey, Then Cool Filling
Now, fold in the frozen peas and diced turkey. The peas add a sweet pop, and the turkey? Well, that’s the comforting center of your hand pies! Once combined, set the filling aside to cool a bit—this will make filling the pastries a lot easier.
Step 5: Prepare Your Puff Pastry and Egg Wash
Preheat your oven to 375℉ and line a baking sheet with parchment paper. In a small bowl, whisk together the egg and water to make an egg wash which gives your pies that irresistible golden sheen. Keep your second sheet of puff pastry wrapped until you’re ready to cover the filling to keep it from drying out.
Step 6: Assemble the Hand Pies
Unroll one puff pastry sheet and cut it into six equal rectangles. Space them on your baking sheet with room to breathe. Spoon about two tablespoons of the cooled filling onto the centers. Brush the edges with egg wash, then cover each with another pastry rectangle. Press the edges firmly with a fork to seal, cut a few slits on top for steam to escape, and brush the tops with more egg wash.
Step 7: Bake Until Golden Brown
Bake your pies for 30 to 35 minutes until the crust is puffed and beautifully golden. That smell? It’s pure comfort. Let them cool for a few minutes before serving—this also helps the filling settle so it doesn’t spill out.
Pro Tips for Making Leftover Turkey Hand Pies Recipe
- Keep Pastry Cold: Puff pastry is much easier to handle cold, so keep it chilled until just before using to avoid tearing.
- Don’t Overfill: Use about two tablespoons of filling per pie; too much will cause spillage.
- Seal Well: Press the edges firmly with a fork and brush with egg wash for the best seal and golden color.
- Cool Filling Before Assembling: Hot filling can steam the dough and make it soggy—let it cool a bit first for crispier crusts.
How to Serve Leftover Turkey Hand Pies Recipe
Garnishes
I usually sprinkle chopped fresh parsley and a few thyme leaves on top to add a fresh pop of color and flavor. Sometimes, I’ll drizzle a bit of warmed turkey gravy over the pies for extra richness — it’s absolutely decadent and keeps things moist.
Side Dishes
These hand pies pair beautifully with a simple green salad or steamed veggies to balance the richness. On colder days, I love serving them alongside creamy mashed potatoes—yes, it’s extra indulgence but oh-so worth it!
Creative Ways to Present
For holiday gatherings, I’ve served these hand pies on rustic wooden boards with little ramekins of cranberry sauce or gravy for dipping — guests love the interactive element. You can even cut smaller hand pies for bite-sized appetizers that vanish quickly at parties.
Make Ahead and Storage
Storing Leftovers
These hand pies store well for up to three days in an airtight container in the fridge—just make sure they cool completely before storing to avoid sogginess. I usually pop them back in the oven for reheating to get that crispy crust back.
Freezing
I’ve frozen leftover hand pies successfully by placing them in a single layer in an airtight container or freezer bag for up to two months. When you’re ready to enjoy, bake them straight from frozen, extending the baking time by about 10 minutes.
Reheating
To reheat, preheat your oven to 325℉ and place the hand pies on a baking sheet. Bake 12-15 minutes until heated through, covering with foil if they start browning too much. This method keeps the crust crisp compared to the microwave, which can make them soggy.
FAQs
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Can I use fresh turkey instead of leftovers for this recipe?
Absolutely! While this recipe is perfect for using up leftovers, you can cook turkey breast or thigh meat fresh, dice it, and follow the same steps. Just make sure the turkey is cooked through and cooled before adding it to the filling to avoid wilting the puff pastry.
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What’s the best way to thaw puff pastry?
The best way is to transfer it from the freezer to the fridge the night before to thaw slowly. If you’re in a hurry, you can thaw it at room temperature for about 30-40 minutes, but keep an eye on it so it doesn’t get too soft and sticky.
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Can I make these hand pies dairy-free?
Yes! Swap the butter with a dairy-free alternative and use a non-dairy milk like almond or oat milk. Also, check your puff pastry brand to make sure it doesn’t contain butter or other dairy ingredients.
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How do I prevent the puff pastry from getting soggy?
The key is to let your filling cool before assembling, avoid overfilling, and bake on a parchment-lined baking sheet to crisp the bottom. Also, sealing the edges well helps prevent steam from escaping into the crust.
Final Thoughts
This Leftover Turkey Hand Pies Recipe is one of those meals that makes me smile every time I make it. It’s comforting yet fresh, practical but feels a little special — the perfect recipe for turning that extra turkey into something new and delicious. I really hope you’ll give it a try the next time you find yourself wondering what to do with leftover turkey. Your family will thank you, and you’ll enjoy every flaky, flavorful bite!
Print
Leftover Turkey Hand Pies Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 hand pies
- Category: Snack
- Method: Baking
- Cuisine: American
Description
Savory and comforting Leftover Turkey Hand Pies made with tender turkey, vegetables, and a creamy thyme-infused filling wrapped in flaky puff pastry. Perfect for using up leftover turkey and making a delicious handheld meal or snack.
Ingredients
Filling
- 2 Tablespoons unsalted butter
- ⅓ cup diced celery (about 1 medium rib)
- ⅓ cup diced carrot (about 1 medium carrot)
- ⅓ cup diced yellow onion (about ½ of a small onion)
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour
- 1 cup chicken broth
- ¾ cup milk
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup frozen peas
- 2 ½ cups cooked and diced turkey
Pastry
- 2 boxes puff pastry (17.6 oz each)
- 1 large egg
- 1 Tablespoon water
Garnish
- Fresh thyme and parsley
Instructions
- Preheat Oven: Preheat your oven to 375℉ and line a large baking sheet with parchment paper to prepare for baking the hand pies.
- Sauté Vegetables: In a medium saucepan, melt butter over medium heat. Add diced onion, celery, and carrots and sauté until softened, about 5 minutes.
- Add Garlic: Stir in minced garlic and cook until fragrant, around 1 minute.
- Make Sauce: Sprinkle the flour over the vegetables and stir to combine. Gradually add the chicken broth, milk, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer while stirring constantly until thickened, about 2 minutes.
- Combine Filling: Stir in frozen peas and diced turkey into the thickened sauce. Remove from heat and set aside.
- Prepare Egg Wash: In a small bowl, whisk together the egg and water to create an egg wash. Set aside.
- Cut Puff Pastry: Unroll one sheet of thawed puff pastry on a clean surface and cut into 6 equal rectangles. Place them spaced about 2 inches apart on the prepared baking sheet.
- Fill Pie Bases: Spoon approximately 2 tablespoons of the turkey filling onto the center of each pastry rectangle.
- Seal Hand Pies: Brush the edges of each pastry rectangle with the egg wash. Unroll the second sheet of puff pastry and cut into 6 equal rectangles to use as tops. Place each top over the filling and press the edges together firmly with the tines of a fork to seal. Cut small slits on top for steam vents and brush the tops with egg wash.
- Bake Pies: Bake the hand pies in the preheated oven for 30-35 minutes or until golden brown and puffed.
- Garnish and Serve: Garnish with fresh parsley or thyme. Serve warm and optionally with turkey gravy for dipping.
Notes
- Keep the second sheet of puff pastry dough in its packaging until ready to cut to prevent drying out.
- These hand pies are best enjoyed the day they are made but can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake in a preheated 325℉ oven for 12-15 minutes, covering with foil if browning too quickly.
- Freeze leftover hand pies in an airtight container for up to 2 months.
Nutrition
- Serving Size: 1 hand pie (approximate)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg
