Description
Delicious and comforting Leftover Turkey Hand Pies made with flaky puff pastry filled with a savory mixture of diced turkey, vegetables, and creamy sauce. Perfect for using up leftover turkey and enjoying a handheld, satisfying meal.
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
Dough & Assembly
- 2 boxes puff pastry (17.6 oz each), thawed
- 1 large egg
- 1 Tablespoon water
Garnish
- Fresh thyme
- Fresh parsley
Instructions
- Preheat oven: Set your oven to 375℉ (190℃). Line a large baking sheet with parchment paper and set aside for baking the pies.
- Sauté vegetables: In a medium saucepan, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are soft and fragrant.
- Add garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Make the sauce: Sprinkle the flour over the vegetables and stir to coat evenly. Gradually add the chicken broth, milk, dried thyme, kosher salt, and black pepper, stirring constantly. Bring the mixture to a boil, then reduce heat and continue to cook, stirring constantly until the sauce thickens, about 2 minutes.
- Add peas and turkey: Stir in the frozen peas and diced cooked turkey. Once combined and heated through, remove the filling from heat and set aside.
- Prepare egg wash: In a small bowl, whisk together the egg and water. This will be used to seal and glaze the hand pies.
- Cut pastry sheets: Unroll one sheet of thawed puff pastry onto a clean surface and cut into 6 equal rectangles. Place them spaced about 2 inches apart on the prepared baking sheet.
- Fill hand pies: Spoon approximately 2 tablespoons of the turkey filling into the center of each rectangle.
- Seal hand pies: Brush the edges of the puff pastry rectangles with the egg wash. Unroll the second sheet of puff pastry, cut into 6 equal rectangles, and place one on top of each filled rectangle. Press the edges firmly together with the tines of a fork to seal and crimp the edges.
- Vent and glaze: Cut small slits on the top of each hand pie to allow steam to escape. Brush the tops with more egg wash for a golden finish. Repeat this process for the second box of puff pastry to make a total of 12 hand pies.
- Bake: Place the baking sheet in the preheated oven and bake the hand pies for 30-35 minutes until puffed and golden brown.
- Garnish and serve: Remove the pies from the oven and let them cool slightly. Garnish with fresh parsley or thyme. Serve warm, optionally with turkey gravy on the side.
Notes
- Keep the second sheet of puff pastry in its packaging until ready to cut to prevent drying out.
- These hand pies are best eaten the day they are made for optimal freshness and flakiness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, preheat oven to 325℉ (163℃), place hand pies on a baking tray, and bake for 12-15 minutes. Cover with foil if they brown too quickly.
- You can freeze leftover hand pies in an airtight container for up to 2 months. Reheat as described above.
Nutrition
- Serving Size: 1 hand pie
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg
