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
Scale
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
