Leftover Turkey Hand Pies
User Reviews
3.8
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Prep Time
20 mins
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Cook Time
25 mins
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Cooling Time
30 mins
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Total Time
1 hr 15 mins
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Servings
12 pies
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Calories
317 kcal
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Course
Appetizer
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Cuisine
International
Leftover Turkey Hand Pies
Description
Leftover Turkey Hand Pies mix shredded turkey with sautéed onion, garlic, mixed vegetables, and a savory sauce thickened with cornflour and chicken stock. The filling is cooked to evaporate excess liquid and coated in a thickened sauce to hold the ingredients together. This mixture is then cooled and spooned onto rolled puff pastry squares. The pastry is folded into triangles, sealed carefully, and brushed with egg wash for glossy golden finishes. Baking allows the pastries to become crisp and flaky, contrasting the soft, savory filling inside. These hand pies are practical for using leftover turkey while providing a portable, individually portioned meal.
The filling's rich turkey flavor is balanced with mild vegetables and the subtle seasoning of bay leaves, salt, and pepper. The steps ensure the filling is fully cooked and thickened before assembling, so the pies don’t become soggy. They can be served warm as a snack or alongside a salad or soup.
For those without leftover turkey, the recipe suggests starting with raw turkey or chicken, cooking it thoroughly with the onions and garlic before adding vegetables and stock, ensuring the meat is well-cooked before finishing the filling. This flexibility makes the recipe accessible for fresh or leftover poultry alike.
Ingredients
- 2 cups turkey shredded, leftover
- 1 cup mixed vegetables frozen
- 1 onion
- 3 garlic cloves
- 2 tablespoon vegetable oil
- 1 tablespoon cornflour (cornstarch)
- 3 tablespoon milk
- 2 puff pastry ready-rolled
- salt to taste
- black pepper to taste
- 3 bay leaf
- 1 egg (to brush the pies)
- ½ cup chicken stock or leftover gravy, broth
Instructions
- In a pan, heat up the oil over a medium heat, add the peeled and chopped onion, and fry until golden.
- Add the peeled and chopped garlic, frozen vegetables and shredded cooked turkey together with the bay leaves and chicken stock.
- Leave to cook until the liquid is evaporated.
- In a small bow, mix the cornflour with the milk, and pour it over the turkey and vegetables.
- Stir until it thickens into a sauce that coats well the turkey and veggies.
- Season with salt and pepper to taste, remove the bay leaves and leave to cool completely.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Roll the puff pastry, and cut it into 6 squares.
- Add one tablespoon of the turkey filling in the centre of the pastry square, bring the corners of the pastry together to form a triangle, and press with a fork to seal the edges. Repeat with all the pies.
- Beat the egg, and brush each pie with it, then make 2 small cuts on top to allow the steam to be released while baking.
- Line 2 or 3 baking trays with non-stick paper and bake for about 25 minutes until golden.
Notes
- When using raw turkey or chicken, cook it fully with onions and garlic before adding vegetables and stock.
- Allow the filling to cool completely before assembling the pies to prevent soggy pastry.
- Seal the pastry edges firmly with a fork and make small cuts on top to let steam escape during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pies
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 40mg | 13% |
| Sodium | 155mg | 6% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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