Print

Easy Turkey Hand Pies Made with Leftover Gravy

turkey hand pies - featured image
Print Recipe

Transform leftover turkey and gravy into flaky, golden hand pies that the whole family will love. Ready in under 45 minutes, these portable pies are the perfect way to reinvent holiday leftovers.

Ingredients

Scale
  • 2 cups cooked turkey, finely chopped or shredded
  • 1 cup leftover turkey gravy
  • 1/2 cup frozen peas and carrots, thawed
  • 1/4 cup finely diced onion
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 1/4 teaspoon dried thyme (optional)
  • Salt and black pepper to taste
  • 1 package (14 ounces) refrigerated pie crusts
  • 1 large egg, beaten
  • 1 tablespoon water

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
  2. In a small skillet over medium heat, melt the butter. Add the finely diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool for a minute.
  3. In a medium mixing bowl, combine the chopped turkey, thawed peas and carrots, sautéed onion and garlic, dried thyme (if using), and leftover gravy. Stir until well combined. Season with salt and pepper to taste. The filling should be moist but not soupy.
  4. Unroll the refrigerated pie crusts onto a lightly floured surface. Use a round cutter or small bowl (about 4-5 inches in diameter) to cut out circles. You should get about 4-5 circles per crust, for a total of 8-10 circles.
  5. Place about 2-3 tablespoons of the turkey filling in the center of each pastry circle, leaving a half-inch border around the edges.
  6. Gently fold the pastry circle in half to form a half-moon shape. Press the edges together with your fingers to seal, then use a fork to crimp the edges all the way around.
  7. Use the tip of a sharp knife to cut 2-3 small slits on the top of each hand pie to allow steam to escape.
  8. In a small bowl, beat the egg with the tablespoon of water. Brush the tops of each hand pie with the egg wash.
  9. Place the hand pies on the prepared baking sheet, leaving about an inch of space between each one. Bake for 18-22 minutes, or until the pastry is golden brown and the filling is bubbling through the steam vents.
  10. Let the hand pies rest on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm.

Notes

Let the filling cool to room temperature before assembling to prevent soggy pastry. Keep the pastry cold for flakier results. Seal edges well to prevent leaking. For a gluten-free version, use a gluten-free pie crust and gluten-free gravy. Hand pies can be assembled ahead and refrigerated for up to 24 hours before baking, or frozen unbaked for up to 3 months.

Nutrition

Keywords: turkey hand pies, leftover turkey, turkey hand pies with gravy, easy hand pies, leftover turkey recipe, turkey pie, hand pies

Find it online: https://lolaspoon.com/easy-turkey-hand-pies-made-with-leftover-gravy/