These Turkey Hand Pies are the perfect handheld comfort food! Filled with a savory turkey pot pie mixture made from leftover turkey and wrapped in a flaky pie crust, they’re ideal for enjoying now and freezing for later!
INGREDIENTS
For Pastry:
- 4 ½ cups (540 grams) all-purpose flour
- 1 teaspoon (3 grams) coarse kosher salt (see note)
- 27 tablespoons (375 grams) cold unsalted butter, cut into 1-inch pieces
- 2 tablespoons (30 grams) apple cider vinegar
- ¾ cup (180 grams) ice water, more as needed
For Filling:
- 1 tablespoon oil
- 1 medium yellow onion, finely diced
- 1 ½ teaspoons (5 grams) coarse kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (or 2 tablespoons cornstarch)
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- ½ teaspoon ground black pepper
- 2 cups stock (turkey, chicken, or vegetable)
- 2 cups (425 grams) leftover turkey, diced
- 2 cups leftover vegetables, diced (see note)
- 1-2 teaspoons white wine vinegar
- Egg wash (1 egg whisked with 1 tablespoon of water)
INSTRUCTIONS
Make the Pastry:
- In the bowl of a food processor, combine the flour and salt. Pulse 2-3 times to mix.
- Add the cold butter and pulse 7-9 times until the mixture resembles small pea-sized pieces.
- Combine the vinegar and ice water, then gradually add the water mixture to the food processor while it’s running. The dough should be crumbly but hold together when squeezed. If needed, add a little more water and toss the mixture, but avoid over-processing.
- Turn the dough out onto a work surface and divide it into two equal portions. Quickly press the dough together, adding more water if necessary to bind it.
- Wrap each dough portion in plastic wrap, pressing it into a flat disk. Use a rolling pin to flatten each disk until it reaches the edges of the wrap. Refrigerate for at least 2 hours, or preferably overnight.
Make the Turkey Filling:
- In a Dutch oven, heat the oil over medium heat. Add the diced onion and salt, cooking for about 5 minutes until softened.
- Stir in the butter, flour, thyme, and pepper, and cook, stirring, until the butter has melted. Gradually whisk in the stock, about ½ cup at a time, until fully combined. Bring to a boil, then reduce to a simmer.
- Add the leftover turkey and vegetables (if using frozen veggies, add them in the next step). Simmer for 20 minutes, stirring occasionally.
- Turn off the heat and stir in 1 teaspoon of vinegar. Taste and adjust seasoning with more vinegar, salt, and pepper as needed. If using frozen veggies, add them here.
- Transfer the filling to a shallow container and cool completely at room temperature or refrigerate overnight.
Assemble and Bake:
- Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Roll out one piece of dough on a floured surface into a rectangle (about 10×16 inches, or ⅛-inch thick). Cut out twelve 3×4-inch rectangles, then repeat with the second dough piece. Gather the scraps, roll them out, and cut additional rectangles as needed to yield 24 total. If the dough is too warm, chill the rectangles in the freezer briefly.
- For each hand pie, brush a thin layer of egg wash along the edges of a rectangle. Place a scant ¼ cup of turkey filling in the center and top with another rectangle of dough. Press the edges to seal, then use a fork to crimp the edges.
- Trim the edges with a pastry bench scraper to make a neat rectangle. Repeat with the remaining dough and filling, yielding 12 hand pies.
- Place the pies on the prepared baking sheets and refrigerate or freeze them while the oven preheats.
- Once the oven is ready, brush the tops of the pies with the remaining egg wash. Bake for 35 minutes or until golden brown.
- Transfer the hand pies to a wire rack and let cool for 5 minutes before serving.
NOTES
- Use leftover roasted vegetables like parsnips, carrots, and potatoes. If they aren’t already bite-sized, chop them before using. Alternatively, frozen veggies such as peas and carrots can be substituted, added near the end of cooking to avoid overcooking.
- For the most accurate measurements, weigh your flour. If measuring by volume, spoon the flour into the cup and level it off. Avoid scooping directly from the bag, as this may affect the amount of flour.
- This recipe was tested with Diamond Crystal coarse kosher salt. If using Morton’s kosher salt or fine salt, halve the volume or use the same weight.
Using Leftover Pie Dough: If you have leftover pie dough from Thanksgiving, you’ll need about 36 ounces (or 3 disks) to make this recipe.
